Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, July 19, 2015

Tex-Mex Migas for Two

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

  • 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
  1. Whisk the eggs and milk together in a bowl and season with salt and pepper. Set aside.
  2. 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
  1. 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.
  2. 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

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