Migas My Way Recipes

MIGAS, MY WAY

Steps:

• 1. Heat oil in large skillet oover medium heat. Tear corn tortillas into 1 inch pieces. Beat eggs with sour cream, picante sauce, and 1/2 of the 4 oz can of chilis, and S&P. Add torn tortillas to the hot oil carefully and stir fry until crisp and very light brown. Drain off excess oil. Lower skillet temperature. Add egg mixture to tortillas and stir gently until eggs are almost set. Sprinkle cheese on top and cover for a minute until melted. Serve on plates with any of the garnishes listed or be creative and do your own thing. This is a complete breakfast to me and my family but you can add sides of refried beans, flour tortllas, chorizo or sausage. Enjoy!

MIGAS RECIPE

Steps:

• Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
• Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
• Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
• Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
• Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

MIGAS- MY WAY

Steps:

• 1. If using corn tortillas, cut into 1x2" squares, or tear into bite sized pieces. If using chips, crumble any that are too big to be bite sized. Cut onion to large dice, set aside. Cut jalapeno to smaller dice (after you easily remove seeds and membrane with a spoon), for less heat; set aside. (You can also use a serrano pepper, minced, if you prefer. They are hotter, so caution.)
• 2. Heat oil in a 10", or 12" nonstick frying pan over medium-high heat until oil just starts to shimmer. Add corn tortillas, or chips, and fry tortillas until crisp, 5-10 minutes or so, stirring frequently. (Fry chips until warmed through, 2-3 minutes.) Salt to taste; more for tortillas, less for chips.
• 3. Reduce heat to medium, add onion and hot pepper of choice; continue stirring. When onions become translucent, add eggs, and cheese, if using. Allow eggs to set, flipping so all egg is cooked, but not dry. I use 3 tortillas/1 egg/1 person; 1 cup chips/1 egg/1 person. We like lots of onion and hot pepper, so use what suits you. If you want more eggs holding everything together, do that. They're your migas.
• 4. Serve with beans, boiled or refried, a few slices of avocado, fresh fruit, a hot cup of coffe, and enjoy! Let me know what you think. But DON'T throw your crumbled chips away again. I've even used 2 or 3 different kinds of chips at the same time!!