The Spanish word “migas” translates generally into English as
“crumbs,” and it’s believed this classic Tex-Mex dish got its name due to the
jumbled bits of this and that—including pieces of stale corn tortillas—that
make up the ingredients list. Several spicy and savory items may make their way
into the pan, such as chiles and onions, beans, avocado, even crumbled
chorizo. Whatever additions you choose, a few things are a must for migas: eggs, fried
corn tortillas, cheese, and salsa.
While this dish is usually on the breakfast menu
throughout Texas, many people enjoy it for dinner. I know I do.
Note: Some
recipes call for stirring salsa into the egg mixture toward the end of cooking,
but I think a spoonful on top of the finished plate—along with a dollop of sour
cream—dresses up the migas just fine.
And another note: My research indicates that gentle is an operative word in preparing this dish. When you add the eggs to the pan, let them sit a minute, then gently fold the ingredients a few times—not like stirring scrambled eggs. Same goes for incorporating the cheese. This prevents the migas from looking messier on the plate than they already are!
Serves 2
Ingredients
- 4 large eggs
- 1 tbsp
fat-free milk
- sea salt
- freshly
ground black pepper
- 3 tbsp
peanut oil, plus more as needed
- 3 5-inch corn
tortillas, cut into 2-inch strips
- 2
jalapenos, seeded and chopped
- 1/2 cup
chopped red or yellow onion
- 1/2 cup
shredded cheddar-Monterrey jack mixture (or all cheddar)
- chunky
salsa, sour cream, and chopped cilantro, for serving
- refried black beans, for serving (optional)
|
Migas Ingredients |
Preparation
- Whisk the
eggs and milk together in a bowl and season with salt and pepper. Set aside.
- Heat a
large nonstick skillet over medium-high heat and add the peanut oil. Add the
tortilla strips and fry until golden and lightly crisp, 3-4 minutes, turning as
needed. Use a slotted spoon to transfer the tortilla strips to layers of paper
towels.
|
Egg Mixture |
|
Tortillas Beginning to Fry |
|
Fried Tortillas |
|
Drain on Paper Towels |
- Reduce
the heat to medium. Add the jalapenos and onion to the skillet and sauté 3
minutes. Add the egg mixture and tortilla strips and let the eggs sit
undisturbed 1 minute. Stir (or fold) gently to combine.
- Scatter
the cheese on top and stir gently until melted.
|
Jalapeno-Onion Mixture Beginning to Cook |
|
Eggs and Tortillas Added |
|
Lightly Stir |
|
Cheese Added |
Divide the migas between 2 plates. Dollop each
with salsa and sour cream and sprinkle with chopped cilantro. Spoon refried
black beans alongside, if desired.
|
Tex-Mex Migas for Two |
No comments:
Post a Comment