Migas De Guerrero 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.

MIGAS

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.

MIGAS DE GUERRERO

Steps:

• Cut tortillas into thin strips.
• Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper).
• Panfry tortilla strips until slightly crispy.
• Remove from pan and drain on paper towel. Set aside.
• Grate cheese (can use Monterrey Jack if desired).
• Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno.
• In a bowl, whisk eggs with a few Tablespoons of cold water.
• In a clean skillet, heat butter over medium heat.
• After the butter melts, saute onions, tomatoes, and jalapeno until soft.
• Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno. Allow eggs to cook half-way.
• Top with grated cheese and tortilla chips. Continue to scramble.
• Cover with lid and remove from heat to continue cooking for 2-3 minutes.

SANDWICHES DE MIGA: EGGS AND ROQUEFORT ARGENTINE SANDWICH

Steps:

• In a 2-quart pot, place the eggs. Cover with water by 2 inches and salt the water liberally. Bring the water to a boil and then cover, turn off the heat, and let sit for 8 minutes.
• Grate the hard boiled eggs on a cheese grater. In a small bowl, combine the eggs, mayonnaise, and cheese. Adjust the seasoning of the egg mixture with hot sauce, salt, and pepper, to taste. Layer bread with egg mixture and serve as double decker sandwiches.

MIGAS RECIPE

Steps:

• Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
• Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
• Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
• Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
• Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

MIGAS WITH PICO DE GALLO

Steps:

• Make the pico de gallo: In a bowl, combine onions, tomatoes, cilantro and jalapeño. Squeeze in juice of 1/2 lime and sprinkle with salt. Mix lightly. Season to taste with more minced jalapeño, lime juice and salt. Set aside.
• Make migas: Heat 1/2 inch oil in a skillet and fry tortillas one at a time until golden and crisp. Drain on paper towels. Stack together and cut into pieces about 1/2-inch square.
• In a bowl, whisk eggs and half-and-half together. Season with salt and pepper. In a large skillet, heat olive oil or butter over medium heat and cook onions and peppers, stirring often, until lightly browned, about 5 minutes. Add tortilla chips and mix.
• Reduce heat to low and add egg mixture. Gently fold ingredients together with a spatula, turning as they cook slowly. When eggs are solid but still moist and shiny, fold in cheese and cilantro. Serve immediately, with pico de gallo.