Amayas Migas Recipes

AMAYA'S MIGAS

Amaya's Migas image

Serve this meatless main-made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese-for breakfast or whenever you need an authentic Tex-Mex experience.

Provided by Robb Walsh

Categories Breakfast Dinner Egg Tortillas Jalapeño Cheddar Tomato

Yield Serves 2

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
2 cups dime-sized tortilla pieces or crushed tortilla chips
1/2 cup chopped tomato
2/3 cup chopped onion
1 jalapeño chile, stemmed, seeded, and chopped
2 eggs
1/2 cup cheddar cheese

Steps:

Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.

SUNNY'S MIGAS VERDES

Sunny's Migas Verdes image

Provided by Sunny Anderson

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch-wide strips, then cut into 2-inch-long pieces
One 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
3 tablespoons salsa verde
1/2 cup shredded pepper jack cheese
1 avocado, diced
2 tablespoons chopped fresh cilantro
3 scallions, sliced
1/4 cup Mexican crema

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

Migas image

A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.

Provided by Janice

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

6 large eggs eggs
¼ cup milk
3 (6 inch) corn tortillas, coarsely chopped
1 tablespoon butter
1 tablespoon chopped green onion
½ cup diced cooked ham
salt and pepper to taste

Steps:

In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 10.1 g, Cholesterol 297.3 mg, Fat 14.3 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 5.5 g, Sodium 357.4 mg, Sugar 1.5 g

BREAKFAST MIGAS

Breakfast Migas image

Growing up as a marine brat, I was fortunate to have friends from all types of cultural backgrounds, and of course with friends came introduction to different food! I called migas "breakfast nachos" as a kid, and this recipe came from a friend's mother. The tortilla chips are easy to make at home, and I do not suggest store-bought; however, you may use your own preferred salsa.

Provided by thedailygourmet

Categories Breakfast Eggs

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

½ cup oil for frying
12 (6 inch) corn tortillas, cut into bite-sized pieces
salt to taste
3 peppers dried guajillo chilies
5 medium Roma tomatoes
2 cloves garlic, peeled
¼ cup chopped onion
3 cups hot water
2 teaspoons salt, divided
¼ teaspoon dried Mexican oregano
⅛ teaspoon ground cumin
1 pinch ground black pepper
1 tablespoon vegetable oil
5 large eggs, beaten
3 medium green onions, chopped
¼ cup fresh cilantro leaves
1 ripe avocado, pitted and sliced
2 tablespoons shredded Oaxaca cheese, or to taste

Steps:

Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 45.6 g, Cholesterol 236.2 mg, Fat 23.2 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 4.8 g, Sodium 1325.4 mg, Sugar 4.3 g

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