HOMESICK TEXAN'S MIGAS
Migas, which means "crumbs" in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish. Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one. This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers. Adapted from the Homesick Texan blog.
Provided by Wendy H.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together eggs and milk in a bowl. Add a dash of salt and pepper.
- Heat oil to medium high in a large skillet. Add tortilla strips and cook for about 3 minutes, turning once.
- Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
- Pour off excess oil, reserving about 2T in the skillet.
- Cook jalapenos and onions in the remaining oil for a couple of minutes.
- Add eggs and return tortilla strips to the skillet.
- Allow to set on the bottom (about 1 minute), then stir gently.
- Cook until almost the desired level of egg moisture is reached.
- Sprinkle cheese on top and continue to cook until melted.
- Add salt and pepper to taste.
- Top with salsa and cilantro.
- Serve immediately with refried beans and warm tortillas.
Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 12.6, Cholesterol 403.8, Sodium 727.3, Carbohydrate 19.5, Fiber 3.4, Sugar 4.2, Protein 22.9
MIGAS FOR BREAKFAST RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Beat the eggs, milk, salt and pepper, cumin and chopped cilantro; set aside. In a cast-iron skillet (or oven-proof skillet) heat about 1/2 inch of vegetable (or peanut oil) on medium high until it reaches 300F. NOTE: test by adding one strip of corn tortillas. Cook about 3 minutes, turning once. Remove the tortillas strips onto a paper towel lined plate. NOTE: Don't overcrowd the strips; I cooked mine in two batches. Drain the oil from the skillet, leaving about 2 Tablespoons, and turn the heat down to medium. Add the onion and jalapenos to the skillet, until the onions are translucent-about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Preheat the broiler with the rack on high. Add the eggs and cook about halfway, until the eggs are beginning to coagulate, but there is still a little bit of liquid texture. Add the tortilla strips and gently stir to combine. Add about half the grated cheese and stir to combine. If desired, add spoonfuls of green salsa on top (optional); add the remaining cheese and broil until melted-about 45 seconds. Serve with choice of garnish; we like sour cream, sliced green onion and additional salsa.
MIGAS
Make and share this Migas recipe from Food.com.
Provided by riffraff
Categories Breakfast
Time 34m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet to high, coat lightly with oil.
- Season skirt steak liberally with salt and pepper.
- Saute about 2-3 minutes per side until rare - medium rare.
- Remove from pan and let rest on a cutting board.
- In a nonstick skillet, heat butter and saute onion and garlic until soft.
- While cooking onions cut meat very very thinly accross the grain into bite sized pieces.
- Add eggs to onion mixture and whisk continuously until almost completely cooked.
- Quickly fold in salsa, 3/4 of the cheese, Fritos and cilantro.
- Season with salt and pepper.
- Once heated through, put on plates, top with remaining cheese and reserved skirt steak.
- Serve with hot sauce or additional salsa.
Nutrition Facts : Calories 810.1, Fat 56.9, SaturatedFat 26.5, Cholesterol 987.9, Sodium 634.7, Carbohydrate 4.6, Fiber 0.4, Sugar 2.4, Protein 66.6
MIGAS
This is a GREAT Tex-Mex meal..we often have for brunch. Serve with refried beans on the side. Also reheats well in the microwave.
Provided by ImNotHere
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat Eggs in a bowl, set aside.
- In large non-stick frying pan, melt butter and saute bell peppers and green onions.
- While those are sautéing, add tortilla chips to beaten eggs.
- Add Rotel and green chillies.
- Simmer for 5 minutes.
- Add egg mixture and cook over med-low until eggs are almost set.
- Put on low, add cheese, cover until eggs are done and cheese is melted.
SPANISH MIGAS
Here's a simple tapas dish thats big on flavour. Can be eaten the traditional Spanish way with fried eggs & sliced fried Spanish chorizo for breakfast/supper. Or a tasty alternative to croutons, sprinkled on salads. It is better to use at least 2 day old bread, use the crusts too, but do dice very small or even make into breadcrumbs - just make sure it doesn't burn. Smoked bacon is better to use that plain bacon as it goes so well with the garlic. Use olive oil rather than extra virgin olive oil, use enough oil to cover the bottom of a big heavy bottomed pan. Stir the breadcrumbs constantly to make sure they're evenly coated in oil. I use a pair of scissors to cut the smoked bacon & I always use streaky (around 8-10 rashers) As for parsley I add that right at the very end just before it's served on to plates or tapas dishes. Optional. A fried egg & sliced fried chozio placed on top of the migas makes a delicious breakfast/supper. I first tried "Migas" back in 1988 while on holiday in Blanes. We stayed in a huge apartment in a Spanish complex - imagine the aroma while travelling up & down in the lifts......garlic, sausage, fish - there was something different on each floor. At the time of 1988 Blanes was very much a traditional Spanish fishing village, with only a handful of other nationalities. So eating out was tapas, steak restaurants or the typical American style burger joints. So we stuck to Spanish & coped very well with the abundant colourful & tasty tapas dishes available. Back in 1988 there was no translated text in several languages to accomodate our lack of not learning the lingo, so it was a case of choosing from a book of photographs & hoping for the best. Thankfully, 21 years on & the lingo has come on in leaps & bounds. The food is still fabulous, if not better & at least I can now ask for tapas & no longer have to point to a photgraph. Anyway, it's delicious - try it I'm sure you'll love it!
Provided by Wakey lass Lisa
Categories Pork
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil frying pan over a medium heat.
- Add diced streaky bacon, stirring constantly
- Add chopped garlic, again stirring constantly.
- Add breadcrumbs to streaky bacon & garlic & stir contiuously.
- Continue to stir until all breadcrumbs are coated in oil & are browned.
- Add chopped parsley by sprinkling on top of Migas.
- Serve hot straight onto plates or tapas dishes.
Nutrition Facts : Calories 697.3, Fat 56.4, SaturatedFat 13.3, Cholesterol 41.1, Sodium 958.5, Carbohydrate 35.1, Fiber 1.7, Sugar 2.9, Protein 12.3
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