Migas A La Mexicana Food
MEXICAN MIGAS
This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.
Provided by Shores
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
- Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g
MEXICAN MIGAS RECIPE
Migas - fried corn tortilla strips mixed with scrambled eggs and coated with salsa. Economical Mexican home cooking at its best where you use up every last bit of what you have on hand to create something delicious.
Provided by Douglas Culen
Time 20m
Number Of Ingredients 8
Steps:
- Beat the eggs, pull the tortillas into short strips and chop the onion and cilantro.
- Add the shredded tortillas to 3 tbsp. preheated oil.
- Cook stirring occasionally until the tortilla strips are golden and just reaching the point when they become crispy.
- Pour the beaten eggs into the pan.
- Let the eggs set for 1 minute.
- Turn and break up the eggs. Continue cooking until the eggs are just set.
- Add 1/2 cup of your favorite salsa.
- Stir well until the migas are thoroughly coated with salsa and cook for 1 minute.
- Top your migas with crumbled ranchero cheese, chopped onion, and cilantro. Serve with refried beans and a few corn chips on the side.
Nutrition Facts : Calories 630 kcal, Carbohydrate 51 g, Protein 35 g, Fat 38 g, Sodium 1550 mg, Sugar 2 g, ServingSize 1 serving
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.
MEXICAN MIGAS
Steps:
- In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.
MIGAS II
This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.
Provided by SHELLSHOCK
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
- Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 29.2 g, Cholesterol 166.2 mg, Fat 12.8 g, Fiber 3.9 g, Protein 10.2 g, SaturatedFat 3 g, Sodium 115.1 mg, Sugar 1.6 g
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
CHICKEN A LA MEXICANA
A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.
Provided by La Marz
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
- When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
- When all the flavors are combined, serve with Spanish rice & warm tortillas.
MIGAS A LA MEXICANA
This breakfast dish is as authentic Mexican as you can get! From what I learned, this dish was developed in the northern area of Mexico and is a very popular breakfast. It is without a doubt my own favorite breakafast! There is a dish called "Migas" and there is "Migas a la Mexicana". Plain Migas will not have all the extra stuff in it. You can leave out the serrano peppers if you want to, but if you can take a little bit, mince them tiny & thin and you will have the benefit of the flavor, but not all the heat or "picoso". If you are on a diet, it's not fat or calorie-free, but filling!
Provided by Cathy Nunn @CJNUNN
Categories Eggs
Number Of Ingredients 7
Steps:
- In a non-stick frying pan, heat oil to med-high. Tear corn tortillas into small/bite sized pieces. Place in hot oil, stir often. Dice up your serrano pepper as small as you can make it, and add the pepper and diced onion. (You may use the entire serrano pepper, but until you know how much hot pepper you can eat, I recommend you use only half of the pepper...and add more if you decide you want it the next time. Pour out most of the oil, leaving just enough to finish cooking it.
- Add the diced tomatoes and return to the heat, stirring until well blended and the tomatoes are cooked through. Add beaten eggs and scramble together until the eggs are cooked through.
- Serve hot with some seasoned refried beans on the side and fresh tortillas (corn or flour-your preference)... You can add your favorite salsa to it or leave it as-is. Salt & pepper to taste. You will be amazed how good this is! You can "cheat" a little and use store-bought tortilla chips, but the regular corn tortillas have a more authentic flavor, and store-bought chips often have too much salt. To explain the difference between 'regular Migas' and "a la Mexicana", regular Migas are prepared with fried tortilla pieces, a little bit of onion and eggs all scrambled together. "A la Mexicana" means "Mexican style", with everything thrown in...the onions, pepper, & tomatoes. "Buen Probecho, Y'all"!!
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