MigasFrom oldgringo 9 years ago
- 4 eggs; beaten shopping list
- 1 tablespoon salsa Casera; drained shopping list
- 2 tablespoons butter shopping list
- 3 6-inch corn tortillas; cut or broken into 1/2-inch pieces shopping list
- 3 tablespoon finely diced onion shopping list
- 1 tablespoon finely chopped fresh green chilies shopping list
- 2 tablespoons chopped tomato meats shopping list
- 1/2 cup chopped avocado shopping list
- 1 tablespoon chopped cilantro leaves shopping list
- 2/3 cup grated Monterrey jack cheese shopping list
How to make it
- Migas (pronounced MEE gas) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.
- In a small bowl, lightly beat together the eggs and salsa, and set aside. Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles. Pour the egg mixture into the skillet, and 'scramble' until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well. Serve at once with warm flour tortillas.
- Garnish with additional salsa.
- Note: This recipe makes two large servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish. Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them. In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are: crisply cooked and crumbled bacon, chopped ham, crumbled chorizo (browned before you add the eggs), cooked, shredded chicken or turkey, grated or diced potato (sautéed until tender before adding the eggs), poblano chiles, green Bell pepper, green onion, cayenne pepper (a dash or so), minced garlic, etc.
The Cookoldgringo Cottonwood, AZ
The Rating4 people
This sounds really good, Old Gringo. I love the ingredients "tangle" concept here. I'm bookmarking this to try soon. It sounds delicious and good for anytime of the day or night. Thank you. I'll let you know what I think! =)lunasea in Orlando loved it
Hi Richard - and a happy Saturday to you! I made your Migas for breakfast this morning and LOVED them...wow. I'll be making them on a regular basis now. Great recipe - again...thanks!lunasea in Orlando loved it
great mexican recipe thanks high5momo_55grandma in Mountianview loved it