Why Migas are my favorite 10 minute breakfast taco.

[@CoyoteDen]

As someone from Mexico I do find really nice how much Ethan loves mexican food and does respect the recipe, you do see that he learned a ton from his adventures in Mexico City

[@linkfan341]

Honestly, I've been looking for a series just like this. Everyday cooking, none of that fancy "BS" Quick cut, in your face edits. If you end up releasing a cookbook with this premise, I'll 100% buy 3 copies. I hope to see more breakfast options and possibly some week night, just got home from work; what's in the fridge recipes. Keep up the great work, man.

[@Artofcarissa]

If Ethan wrote a cookbook I would definitely buy one

[@CookWellEthan]

A lot more to come!

[@bighowdy60]

I too would buy one

[@delilahboa]

I’d buy one too! ❤

[@miroh5065]

As an italian I love to look at american breakfast recipes to find inspiration for lunch.

[@1029blue]

Yeah, no way I could eat this for breakfast. It looks delicious, though.

[@Artofcarissa]

lol I feel the same; American breakfast is way too many calories for my taste. I much prefer the Italian breakfast which is just a coffee and 1 pastry

[@adufresne1]

Most people don't have breakfast tacos early in the morning, it's usually more of a brunch timing imo.

[@randyrodriguez4186]

this isnt american. this is a mexican breakfast dish

[@roslow4238]

This is a Latin American (mainly Mexican) meal. ☺️😉

[@RussellKingsfield]

Love what you're doing with this channel. The live cook-a-long format make it really approachable, and the little pop-ups with the tidbits and food science really add a lot. You can tell a lot of thought and passion has gone into it.

[@poppyvrealtor]

I didn't realize you'd started a second channel - love the format! I think showing real time cooking helps this appear far more approachable and actually motivates me to get into the kitchen. Keep integrating simple, fast meal ideas like this (and keep them somewhat macro friendly), and I will for sure be tuned in!

[@MakeKasprzak]

I like how Ethan is always so happy to dig in. Watching Jamie Oliver or sometimes Gordon, I'm being told the food is good but you rarely see them stuffing their face AND loving it.

[@jasonclark1149]

I love migas! Never done it with Chorizo, but will have to give this a try. TIP: If you don't want to cut veggies before the coffee kicks in, a tablespoon or two of "fresh" style salsa (or pico) from the grocery store is an easy, quick sub.

[@_VICK_]

Growing up mom always made us migas as a quick breakfast. Migas is a comfort food for me, one of my favorite comfort meals of all time. Many different ways you can cook migas to.

[@DevioXS]

I've had a bad relationship with food for a long time and watching your videos have been both a joy and an incredible learning experience. In the worst times of the pandemic, I was extremely heavy and needed to change some things, and your videos instilled within me everything I needed to approach food in a healthier fashion. I started cooking for myself more and making smarter decisions and the weight came off. Now I see food as something to enjoy, not a contest to eat the most. Also, those tacos look incredible, and I too live in Austin so I'm spoiled for choice. Thanks so much.

[@CookWellEthan]

Learning how to cook has changed my life in more ways than I can count, so I'm glad to hear it has helped you too. Thanks for sharing!

[@Strider258]

Would love a video on the many uses of the always reliable Costco rotisserie chicken either here or on the main channel. Love your stuff dude

[@worgyn8894]

"That was a channel we made in the main video" at around 4:21, I laughed at the minor mistake haha

[@SPFinfinity]

Also they like to add chorizo for a little “sabor” at 1:13

[@garrettpreszler7857]

HAHAHAHAHA I didn't even catch that. Shows you that it's not edited and cut together

[@ltob86]

As Willy Wonka said, “strike that, reverse it”

[@benmahen]

Love how you break down all the sensations and add the science behind cooking. Some pickled onions in there would would go hardd

[@CookWellEthan]

Thanks! Adding in those little notes about the flavor fundamentals are a huge part of this channel and why we built Cook Well.

[@nottherealrashnar]

I made this tonight. I didn't have chorizo but I had ground pork so I made my own. also made my own tortilla strips from corn tortillas. it was, in a word, Amazing. Almost like chilaquiles in a taco. it was so great. not gonna be shy, I had 4.

[@CookWellEthan]

Love to hear it!

[@madeleinejeann]

I am living these casual style of videos! I had this playing while I was preparing dinner, and it was the perfect accompaniment-like having a buddy cheffing up beside me 😁

[@mormornie]

ohh full experience of cooking buddies, without getting in each other's way and fighting for the spatula XD

[@ryandehart5867]

“Thats a channel we did on the main video”

[@ltob86]

As Willy Wonka said, “strike that, reverse it”

[@daniville88]

I respect that you cook on an actual stove with the camera above! I see so many youtubers using an induction burner and I’m thinking ‘bro, turn aroooound!’ perfectly good stove right behind you! Lol😂

[@aridas4798]

Made this for breakfast this morning, just with salsa instead of the cut up vegetables. Man it does not disappoint!

[@tbonealex]

Definitely prefer migas without any meat. And it’s good to have some chips added a little earlier and some later. That gets both textures. Tacodeli style creamy green sauce is also essential!

[@acooknamedMatt]

Yum! My childhood. Grandmas were always the best.

[@ID1visor]

There's something so beautiful in watching a beautifully shot and edited video of someone doing what they love just for them to taste their creation and be like 15:25 😂❤.

[@prosamis]

This channel is so inspirational In my head I was like "I can use butter instead" "I don't have tortilla bread, I can instead use pain demi cause that's what I have" I'm so glad I found this channel from that video in your main channel (the only vid I watched there) It's really making me use my head and figure out how to make a good meal with what I have It's really this abstraction of concepts that make it easy Like you said "we want fat" which immediately got my head thinking of alternatives. As simple as that is, the fact that I'm thinking at all rather than just going "follow this exactly" is eye opening

[@CookWellEthan]

I’m glad to hear it! Thanks for sharing!

[@prosamis]

@@CookWellEthan thanks for making such high quality content! Very excited for this application being mentioned But yes something as simple as a change in mindset can be so huge

[@shannonmoore7976]

Man, I just happened upon this channel and Cook Well is now a daily habit for me. I appreciate your authenticity and the way you explain your process so well. There's something so satisfying about reading those "pop up" information bubbles, too. And thank you, thank you, thank you for being, shall I say, easy to watch, ie ( Like thank you for, um, like, not like, distracting, um, like distracting me from, like, what you are, like, doing........with filler words, repetition, and cursing.) Looking forward to your newsletters in my inbox soon!

[@terry5749]

Cannot stop clicking these new format videos! I find them relaxing. 😊

[@thisiszinger]

Another banger! Love the candid style of these, like the little egg spill and you just kept on going. Real home cooking!

[@carolinasv525]

So so hungry after watching this, will make my own version tomorrow! Thanks for the inspiration!

[@Cristian.Cortez]

Migas is one of my all time favorite breakfasts! I'm a bit of purist though I don't really like other things mixed in. Another breakfast I really love is machacado, that I can take plain or a la mexicana

[@Nossimid]

Looks great! I can really recommend a microwaveable tortilla warmer. They sell them at HEB and they make tortillas come alive when reheating in the microwave. In my opinion, they're noticeably better than the wet towel alternative.

[@randyrodriguez4186]

if youre only heating one or two, just turn the stove to medium and add the tortilla directly on the flame. only a few seconds on each side

[@JersIsHere]

yooo just found this channel definitely loving the laid back nature of these videos but man the production value is still top notch

[@jmannUSMC]

I'm digging this style vid. I still like the old style, but this one is just as pleasing to watch

[@EmanuelaleunamE]

For the lazy like me, I can definitely see Fritos being a good way to get the same corn flavor, salt, and crunch without having to fry/bake up corn tortillas in advance. Edit: Can now confirm, this worked out great with Fritos for a quick, easy dinner.

[@mormornie]

I love the sink cam!! Probably because I'm of the "wash it while something's on the stove" mindset, and people in cooking shows tend to just throw everything in the sink for later - as is, no soaking or anything 😅

[@TheGoodChap]

This is the way that makes sense for Migas but i still just make it the soggy way where i make the tortilla chips and then dump the eggs over them and scramble it

[@dancarl23]

Yes! I've been patiently waiting for a breakfast taco video since you relocated to Austin.

[@mvsawyer]

My migas start with oil and corn tortillas in the pan, then I add the eggs. This way there are some crunchy bits and chewy bits from the tortillas. Never thought of putting them as a burrito, though.

[@krono5el]

egg and turkey chorizo tacos are a staple in my fam, have been eating them prob twice a week my whole life.

[@Disconcertedfox]

This is a fantastic on the go breakfast - saved! 😊

[@WastrelWay]

I'm here in Austin, too. I warn you that some people will say you are doing it wrong, because they or their favorite Tex-Mex place does it differently. Illegitimi non carborundum. I sometimes make a stovetop migas frittata, myself.

[@stevel2478]

I always add the chips to the scrambled eggs before i start cooking it. I like the chips to be soft just like with chilaquiles.

[@bierbrauer11]

Interesting take - I am absolutely no expert, but once the chorizo is going, I add garlic and shortly thereafter the tortilla chips (the broken ones from the bottom of the bag are perfect). I toss then as the eggs

[@lisah336]

Could the cameraman be an onscreen taste tester? I always enjoy seeing more people try the dish.

[@dogwatersteakhouse9730]

4:25 “that was a channel we did on the main video” I have never heard wiser words while I cook

[@deepitjain]

Keep these coming, Ethan!

[@dshiloff]

You know Ethan know what's up when he pulls out a bag of El Patio tortilla chips as an example of store bought ones. And the awesome HEB tortillas too

[@scottyausman1931]

Highly recommend a video on Doña salsa if possible. It's an Austin staple at many taco places throughout the city. I haven't be able to find a good video online that replicates the Taco Deli or El Pollo Rico salsa and would to see how it can be made at home.

[@yoshitoki23]

Why did you use a nonstick pan for the chorizo? Does it matter or could you have used cast iron/stainless steel?

[@juanrenteria8720]

You should try San Manuel chorizo. Much better in my opinion. Also, use the gas stove over microwave for tortillas! 😜

[@justinfitzsimons6206]

i am liking this format

[@zonacrs]

Wrap then in paper instead of foil to prevent them from getting gummy. Add foil over that if needed to keep warm for bit.

[@ohwowoh7281]

Love your channel!

[@grantgilligan8674]

HEB tortillas are FIRE

[@The-KL]

Ive been trying to follow these videos as close as possible. But ive been struggling to get my sink/ washing up in black and white

[@P_equals_Plenty]

A migas plate with potatoes and beans is the best hangover food

[@telly4kelly]

My fav miga taco is at Veracruz All Natural. 2nd choice is El Chilto but it used to be Torchy’s but not so much anymore.

[@WastrelWay]

Torchy's on the drag had run out of eggs when I went there 20 years ago to get breakfast tacos. I offered to get some for them, but they couldn't do that. I've never been back.

[@WastrelWay]

I need to add.... why would you go to those chain places? There are still a few independent Tex-Mex places around that haven't been driven out of business by McTex-Mex places. Casita Guanajuato on Anderson Lane is one. I once had some bones in my carne guisada but that only added to the charm in a way. There is also a good place on Airport near Lamar, but they closed down for the "Day Without Mexicans" and so I figured there were no Mexicans there.

[@digitalquintessence]

Nice subtle editing on the timer graphic at 10:19... I see you

[@Twisted_Logic]

HEB flour tortillas with butter are the best

[@ThatOneGuyWithAReallyLongName.]

Shoutout Yellowbird hot sauces. Some of my favorites on the market!

[@LuckyLeftie66]

We have the same coffee grinder and kettle. Man of culture

[@Disconcertedfox]

Someone has to pick this guy up for a series - I mean come on.

[@zwordsman]

Think that strips would work if you just air fried tortilla strips from one of the wraps? I don't really like frying much at home currnently (shared space and smaller space)

[@somebodysgun]

I’ll have to try this out. My typical breakfast taco is sausage, leftover veggies, egg, and then a little bit of mayo for the creamy and top it with pickled onions. I could eat that every day. Similar elements but different flavors

[@TheLuminousstarlight]

I noticed you didn't add any seasonings, say you're just making this with eggs and chips what seasonings would you personally add?

[@CookWellEthan]

By seasoning do you mean dried spices? Personally, I wouldn’t add any even if you are making it without the chorizo. I like keeping it simple ➡️ Add butter, (optional) saute aromatics like serrano + onion, add scrambled egg + salt, toss in tortilla strips. Top with whatever you feel like (avocado, salsa, crema, pickled onions, cheese, etc.)

[@Ryo39]

Chorizo is one of the tastiest sausages in the world. Top 3 for me at least

[@CookWellEthan]

Agreed. It's instant flavor. Tacos, queso fundido, migas, torta, etc. are some of my favorite ways to use it.

[@WastrelWay]

You've got to get the right kind. Not the kind that's made with salivary glands and lymph nodes.

[@karammelkon]

would this be a good burrito for meal prep (fridge or freezer)?

[@lupusebrius]

I would say, probably not entirely made. What you could do is store the eggs and chorizo separately and freeze that, them reheat and add back in the tortilla chips and then wrap them. That might work to keep the bit of crunch.

[@EshalFoodies]

Super and easy breakfast❤❤

[@Darkcruzer23]

I like adding the tortilla strips at Taco Bell to my tacos for this texture

[@diesereineschindbert9250]

Is phillipian egg fried rice also migas ?

[@jaden_shah]

If you care about the taste of your coffee, I recommend not having it with eggs. Something about how the fat from the eggs can block some of your tastebuds from some of the more delicate flavors in coffee. James Hoffman explained it better than I can lol. Really only matters if you drink it black and are a coffee nerd but hey that’s me 😂

[@ManOnAJourneyOfficial]

So many mouth sounds as you were building the taco. Can we please save that for a separate asmr channel

[@ManOnAJourneyOfficial]

In fact, your mic setup may be TOO good. The crinkle of the aluminum foil, spin of the crema jar, etc. it may me cringe & recoil with each one. Way more environment sounds than I’ve heard on any other cooking show. If possible please visit if this is rectifiable

[@xavierroberts620]

7:31 Peep Kenji’s video about salting eggs - best done 15 before cooking

[@nettalie4435]

Every time it cuts to the Sink Cam™ I can't help but think I'm watching security cam footage from a true crime documentary. There's nothing more terrifying after all than watching someone rinse off two lids covered in tomato juice.

[@boblob-law9401]

My Migas My Migas

[@everythingque4635]

Better way would be to use chorizo from the carniceria, and also cook your tortillas on the open flame

[@btvb7155]

I do enjoy your channels btw

[@goodsamaritan5190]

With iced coffee?

[@Ghostilocks]

The way you sometimes pick things out of a pan and eat it with your fingers then go back in triggers my germa phobia 😂. Love the series, these kinds of small healthy recipes are what drew me to your channel in the first place so I’m glad you’re working on a place to focus on those!

[@just..someone]

What you’re doing with this channel seems promising! (Based on this vid at least) I’ve got to say though, I’ve never seen a chorizo like that (as in Plastik colon / intestine )

[@Helloimlux]

I saw migas and got it confused with migos, which you should listen to

[@Speciarii]

No pickled onions?

[@alonsoviton8278]

Great video and recipe. As an spaniard I didn't know that migas existed in other cuisines, the traditional recipe doesn't differ a lot but they are made with ""fried"" bread, peppers, whole garlic cloves, chorizo and so on, and for serving some people (me included) like to add some grapes on top. It is a heavy dish because it was used by shepherds to stand during the whole day

[@CookWellEthan]

Yea it's really interesting to see how foods move across the world. We did a little background into the history of migas where it originated in Spain, but then spread to various countries and regions: newsletter.ethanchlebowski.com/p/example-subject-line-13

[@LarryMarsh-m6u]

Love the format with the timing so expectations are managed about how long it will take the home cook to prepare the same meal. Fun to include the same things that happen to home cooks (forgot the cheese, spilled stuff, etc.). One request that would be great to understand - I tend to use a different knife, spatula, etc. for raw ingredients vs cooked ingredients - at least in this video, you used the same spatula the entire time and your raw eggs spilled on your cutting board. Isn't there some risk of bacteria spread from the raw egg? Would be helpful to understand how fastidious you really have to be. Thanks!

[@chriscraig3592]

Right as I'm thinking "needs foil" 😅

[@Artofcarissa]

I love chorizo but I prefer the premium version as the cheap stuff with lymph nodes is a bit too liquidy and takes too long to cook.

[@ritchiehenshaw9075]

Two questions as a non-american: 1) Mexican chorizo - how different is it to spanish chorizo? 2) What is crema? is it similar to sour cream? Recipe looks super delicious

[@CookWellEthan]

1. Quite different! Spanish is typically dry cured (at least when I was in spain) while mexican chorizo is a fresh sausage. Also while paprika is still the main spice that gives it the red color, the other supporting spices are different. I'm sure you would still end up with something tasty, but I would not consider them to be substitutes. 2. Crema is a slight variation of sour cream. Generally thinner and more pourable, a little more tang!

[@Cristian.Cortez]

Crema is kind of a weird topic, cause people use it as a catch all for different products. Different latin american countries have their own variations, but specifically talking about "Mexican crema" there's two kinds your most likely to run into. There's "crema" which is a fresh table cream, not sour at all and a really nice light creamy refreshing topping to add to just about anything. Then the other kind is crema agria which Ethan uses in this video, and that quite litterally is just sour cream but from Mexico, it still has it's own unique characteristics to in when you compare it to other sour creams but you would use it in the same way. The confusion comes when people just say "crema" but they don't specify if they mean actual crema as in table cream or crema agria which is sour cream

[@BigSpoonyBard]

I… Microwaving tortillas? A million Mexican abuelas just rolled over in their graves. That’s gotta be on cast iron! Tip for the masses: Freshly fried stale tortillas are the best for migas. Use a bit of the corn-soaked oil to cook the eggs. Top with Chihuahua cheese. ¡Delicioso!

[@davidzhang4670]

You should really include the time it takes to unbag/wash and dry the veggies too, unless for some reason you don’t wash them. Otherwise love the video

[@deltachange6204]

I was worried about him when his main channel hadn't posted for a month.

[@CookWellEthan]

I'm deep down the coffee rabbit hole, video coming in the next day or two. It's been the toughest video (and most fun) to make thus far.

[@S1L3NTG4M3R]

sorry... Migas doesn't have crunchy chips, they are meant to be soft... from corn tortillas.

[@gammabanky37]

Don't feel sorry. You'll get creative one day and make recipes your own way too and putt your own twist on things. It's cool. 👍🏼

[@S1L3NTG4M3R]

@@gammabanky37 LOL - - mad bro... HAHAHAHAHA

[@S1L3NTG4M3R]

@@gammabanky37 that's a lot of effort you did there... maybe you should hug someone... your mom or dad... you'll feel better... eventually.

[@kaliented]

Miggas in paris

[@1998tkhri]

This sort of reminds me of matzah brei

[@Scott-tq7ko]

I thought he was going to keep it semi-wrapped while he ate it, to contain the fillings. Seems like a waste to use the foil for a minute or two and toss it; why not put them into a washable container instead?

[@Gabe-vj5ho]

All the germaphobes freaking out right now with both the raw eggs on the cutting board and the dripping egg shells in his serving platter. Looks great though man. Been making a variant of these for years.

[@adroitus]

Mise en what? 😁

[@cyh2847]

🔥

[@rush2sk8]

Can you make the channel icon something more distinguishable. Its so bland and plain that I skip past the video without watching it. I want to watch you

[@cleveland2020]

I love the channel icon!

[@FunkelFargas]

​@@cleveland2020 same,,, big fan honestly. its cute

[@nylohro4091]

Need a dirty dishes counter

[@CookWellEthan]

Love that idea!

[@johntomas6291]

Try this with chicharrones, 😘.

[@Scootermagoo]

We could argue about coffee, no projecting please we tea drinkers are offended.

[@BrandenWyke]

Hey Scooter could we get you anything to help? Maybe a pacifier with a little tea in it or even a tampon with your favorite tea? Just want to make sure you have what you need to get through this tough time good buddy?

[@Scootermagoo]

@@BrandenWyke Green iced tea with mint would be nice, maybe a nice oolong. And a pat on the butt would be pleasant.

[@TimCluyts]

Do you toss that onion skin, little bit of actual onion and the serrano you had left?

[@Patchumz]

I love having more excuses to use chorizo.

[@Red7Barron]

Love the channel and this cook, but San Antonio has the best breakfast tacos, just fyi