Migas

When you have a stack of waning corn tortillas, your first thought should be this easy migas recipe. Like crusty baguettes and morning newspapers, fresh tortillas seemingly have a 24-hour lifespan, quickly turning brittle and leathery. No amount of careful reheating seems to revive them. But, cut up and crisped in a pan with a splash of oil? Transformative. Suddenly, a stack of stale, crumbly tortillas is full of promise.

1 cup halved cherry tomatoes

¼ cup finely chopped cilantro

1 lime

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

⅓ cup whole milk

2 Tbsp. cornstarch

8 large eggs

1 Tbsp. vegetable oil

6 small corn tortillas, cut into ½"-wide strips

4 Tbsp. unsalted butter

1 small yellow or white onion, finely chopped

1 serrano chile, thinly sliced

1 tsp. ground cumin

Warm refried beans, sliced avocado, and hot sauce (for serving)

Directions at bonappetit.com

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