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.
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
MIGAS BREAKFAST TACOS
Migas are normally cooked eggs with fried tortilla strips. I however enjoy a 'deconstructed' version. I cook my eggs with Hatch chiles and onions, stuff a tortilla with the egg mixture, and top them with fried corn tortilla strips.
Provided by Yoly
Categories Tacos
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
- Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
- Divide eggs between 6 tortillas and top with fried corn tortilla strips.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 54.5 g, Cholesterol 387.9 mg, Fat 18.8 g, Fiber 8.2 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 235.4 mg, Sugar 5.5 g
BREAKFAST MIGAS
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
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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