San Antonio Migas Recipes

SAN ANTONIO MIGAS

Steps:

• Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
• Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

SUNNY'S MIGAS VERDES

Steps:

• In a large bowl, whisk the eggs vigorously. Set aside.
• Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until golden and crispy, 2 to 3 minutes. Add the chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, 2 to 3 minutes. Remove from the heat and stir in the salsa verde.
• Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema.

MIGAS WITH TORTILLAS AND BEANS

Steps:

• In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
• Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.