Migas (pronounced MEE-gahs) is a Tex-Mex tangle of eggs, corn tortillas, and any number of savory ingredients.
Serves 4
For this recipe, you will need:
Roasted Tomatoes
1 cup sliced tomatoes, 1/4-inch thick
To taste salt
To taste ground black pepper
Migas
1/4 cup chorizo, cut into 1/4-inch dice
1/4 cup bacon, cut into 1/4-inch dice
12 large eggs
3 tablespoons water
1 teaspoon kosher salt
2 cups corn tortilla pieces, cut 1/4 inch by 1 inch
Guacamole
2 avocados, ripe
1/2 cup diced red onion, in 1/4-inch dice
1/4 cup cilantro leaves
2 tablespoons lemon juice
1 tablespoon lime juice
1 jalapeno chile, seeded, ribs removed, minced
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
Directions:
1. Roast the tomatoes: Preheat the oven to 350 degrees F. Place the sliced tomatoes on a parchment-lined, rimmed baking sheet. Season with salt and pepper. Place in the preheated oven and roast for 1 hour.
2. Make the guacamole: Peel and pit the avocados. Place the avocado pulp in a shallow bowl and mash to a chunky texture. Add the red onion, cilantro, lemon juice, lime juice, jalapeno, salt, and pepper and mix thoroughly. Season to taste and cover with plastic wrap placed directly on the surface of the guacamole. Set aside.
3. Make the migas: Over medium heat, in a 10-inch sauté pan, cook the chorizo and bacon until crisp, about 5 minutes. With a slotted spoon, transfer the chorizo and bacon to a bowl, leaving the fat in the pan.
4. In the meantime, in a medium bowl, combine the eggs, water, and salt and beat well. Set aside.
5. Add the corn tortilla pieces to the hot fat in the pan used to cook the bacon and chorizo. Cook over medium heat until crisp, 1 minute. With a slotted spoon, transfer the tortillas to a bowl. Discard the remaining fat.
6. Return the browned chorizo and bacon to the pan. Add the egg mixture and “scramble” until the eggs are almost done, 1 to 2 minutes.
7. Add the crisped corn tortillas to the eggs and continue to cook until all the eggs are set, 30 seconds. Serve with the roasted tomatoes and guacamole.
Serves 4
For this recipe, you will need:
Roasted Tomatoes
Migas
Guacamole
Directions:
1. Roast the tomatoes: Preheat the oven to 350 degrees F. Place the sliced tomatoes on a parchment-lined, rimmed baking sheet. Season with salt and pepper. Place in the preheated oven and roast for 1 hour.
2. Make the guacamole: Peel and pit the avocados. Place the avocado pulp in a shallow bowl and mash to a chunky texture. Add the red onion, cilantro, lemon juice, lime juice, jalapeno, salt, and pepper and mix thoroughly. Season to taste and cover with plastic wrap placed directly on the surface of the guacamole. Set aside.
3. Make the migas: Over medium heat, in a 10-inch sauté pan, cook the chorizo and bacon until crisp, about 5 minutes. With a slotted spoon, transfer the chorizo and bacon to a bowl, leaving the fat in the pan.
4. In the meantime, in a medium bowl, combine the eggs, water, and salt and beat well. Set aside.
5. Add the corn tortilla pieces to the hot fat in the pan used to cook the bacon and chorizo. Cook over medium heat until crisp, 1 minute. With a slotted spoon, transfer the tortillas to a bowl. Discard the remaining fat.
6. Return the browned chorizo and bacon to the pan. Add the egg mixture and “scramble” until the eggs are almost done, 1 to 2 minutes.
7. Add the crisped corn tortillas to the eggs and continue to cook until all the eggs are set, 30 seconds. Serve with the roasted tomatoes and guacamole.
