This skillet of Migas couldn’t have come at a better time yesterday. It was a day to go down in the history of strange days…my girls were even commenting on it. It couldn’t possibly have anything to do with my site being hacked, now could it? And what exactly does hacked mean, really? I’m still not sure….but things are all backed up, upgraded, neat, tidy and hopefully secure. But let’s not dwell there….if you know me, then you know I’m not one to mire in the muck so to speak. Chin up and keep swimming, Nemo!
Let’s get back to these Migas! Have you heard of Migas before? I hadn’t before I turned the page in my beautiful new Homesick Texan cookbook. Apparently if you are from Texas, and Austin specifically…..then Migas are a meal not to be missed. Meaning if you’re making a trip to Texas anytime soon…then put this on your list…must try migas! Or better yet, don’t wait to visit Texas….just make ‘em at home….today….you won’t regret it!
You know I’ve been enamored of late with my taco omelette with cucumber avocado salsa dip, so it ‘s not too much of a stretch that a breakfast plate of tex-mex would be calling out my name….must make Migas. My girls were curious about their odd name, and I loved the fact that this egg dish would contain crispy fried corn tortilla strips. A google search revealed that there are many variations of this recipe out there, and even a spanish version that’s a different dish altogether.
To make Lisa’s tex-mex migas you’ll fry up corn tortillas in a skillet with about 1 inch of oil…about a minute per side, and set aside on paper towels. In a bowl, you’ll mix together eggs, a splash of milk, salt, pepper, cumin and cilantro. In a pan, you’ll saute onion, jalepenos and add in garlic at the end. Then you’ll combine all of it together in a skillet, adding in cheese and fried tortilla pieces at the end.
Serve with chopped tomatoes, salsa, avocado or sour cream and you’re all set. See I told you, easy! My girls scraped their plates clean and wanted more, my hubby thought they were incredible, and I’m so happy to add another meal to my rotation that everyone loves!
Let me know if you try them, if you live in Texas or about any experience you have with migas!
Migas ~ 4 servings
slightly adapted from The Homesick Texan Cookbook by Lisa Fain
Oil, for frying
4 corn tortillas cut into strips (I used 6)
1/2 medium yellow onion, diced (I use vidalia)
4 jalepeno chiles, seeds and stems removed, diced (I used 1 jalepeno)
1/4 cup whole milk or half-and-half (I used cream)
1/2 tsp kosher salt, plus more, to taste
1/2 tsp black pepper, plus more, to taste
1/2 tsp ground cumin
1/4 cup chopped cilantro
2 cloves garlic, minced
1 cup grated cheddar cheese or monterey jack cheese (4 ounces) (I used jack)
Salsa, for serving
Warmed-up tortillas, for serving (we omitted and ate off our plate)
1. Fry up corn tortillas in about 1 inch of oil, about 1 minute per side. Drain on paper towels and lightly salt.
2. Saute onions and jalepenos in lightly greased skillet (I used butter) til onions are translucent, about 5 minutes. While onions are cooking, whisk eggs in a bowl with milk, salt, pepper, cumin and cilantro.
3. Add garlic to skillet and cook for 30 more seconds. Add the egg mixture, and let eggs sit 1 minute on medium low heat or until set on bottom. Stir gently with spatula. Continue scraping bottom of skillet till eggs are cooked, sprinkling in cheese near the end. Once cheese has melted stir in tortillas pieces and top with more cheese. I placed my skillet under the broiler for 1 minute more to melt cheese on top, but it’s not a necessary step.
4. Salt and pepper to taste. Serve eggs with salsa and tortillas, if desired. Can also top with tomatoes, avocado and/or sour cream.
This recipe has been linked up with Slightly Indulgent Tuesday, Fat Tuesday, Totally Tasty Tuesdays, Hearth and Soul Hop, Fresh Bites Friday, Food Trip Friday, Friday Favorites & Simple Lives Thursday.