SPANISH MIGAS RECIPE
Only a few breakfast recipes come close to the perfection of the Spanish Migas recipe. It has meat, it has carbs, and you can add a fried egg and have the breakfast of a king on top of it. You might be asking yourself, what is Migas? Migas is the Spanish for bread crumbs, which is also the main ingredient in this dish, alongside the Spanish chorizo and the bacon.
Provided by Paulina
Categories Breakfast Recipes
Time 55m
Number Of Ingredients 7
Steps:
- To start with the best Migas recipe you have to prepare the crumbs, which is recommended to do the night before. Crumble the bread and sprinkle it with a little water (make it slightly damp but not completely wet). Let it sit covered overnight.
- The next day, grab a pan and put enough oil to cover the bottom. Heat the oil and fry the bacon cut into strips (whatever size you want, I recommend an inch wide). Cook until golden brown and add the sliced chorizo.
- Cook the chorizo until it is tender and golden, about 7 to 10 minutes. Remove the chorizo and bacon from the pan and set them aside for now. Leave the cooking oil in the pan to reuse it.
- In the pan put 6 cloves of garlic (peeled but not minced), and cook until golden brown for about 3 minutes. Add the breadcrumbs and stir.
- Stir until they are completely and evenly toasted (for about 5 to 7 minutes). Wait for them to toast to add the chorizo and the bacon again, otherwise, they will become a kind of dense ball.
- Once toasted, add the chorizo and bacon to heat everything together, for about 3 to 5 minutes. Serve your Migas hot.
Nutrition Facts : Calories 169 calories, Carbohydrate 11.7 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 10.7 grams fat, Fiber 2.3 grams fiber, Protein 7.6 grams protein, ServingSize 1, Sodium 202 grams sodium, Sugar 1.8 grams sugar
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 RACHERAS
This is an old mexican recipe that my mom and my grandmother used to cook for me when I was a child and now I make it for my grandchildren and have made for my children. It is a simple little recipe that everyone will love. You can leave it plain with just eggs and corn tortillas or you can top it with many different things. I hope you will enjoy it.
Provided by Debra Castillo @dabc69
Categories Eggs
Number Of Ingredients 7
Steps:
- Heat a small non-stick skillet and add your vegetable oil. Scramble your eggs in a bowl, set aside. Tear corn tortillas into small pieces (not to small)throw them into your pan and let fry until they are a light golden brown. Stir so that they do not burn. When your tortillas have reached a golden brown add your eggs, salt and pepper. Cook and stir together until eggs are done. Remove from heat, Top with Monterey Jack cheese and then the salsa verde. Serve on a warm plate.
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 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...
Provided by Cathy Nunn
Categories Eggs
Time 20m
Number Of Ingredients 7
Steps:
- 1. 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.
- 2. 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.
- 3. 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"!!
MIGAS
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
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
MIGAS RECIPE
Crispy corn tortilla chips with eggs and tomato, onion, & peppers. One of the Best Mexican Breakfast!
Provided by Mely Martínez
Categories breakfast
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 17 g, Fat 41 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 372 mg, Sodium 754 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
More about "migas racheras food"
THE BEST (AND EASIEST!) MIGAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (29)Estimated Reading Time 5 minsServings 4-6Total Time 20 mins
- Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
- Add the egg mixture, and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips, salsa and cheese. Cook for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.
MIGAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (18)Total Time 26 minsCategory Brunch, BreakfastCalories 585 per serving
MIGAS (MEXICAN BREAKFAST EGG SKILLET) RECIPE - THE …
From thespruceeats.com
MIGAS WITH CHORIZO RECIPE - SPANISH SABORES
From spanishsabores.com
MIGAS RECIPE - BBC FOOD
From bbc.co.uk
MEXICAN STYLE MIGAS - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
MIGAS RANCHERAS – KOME Y TOMA
From komeytomatb.com
WHAT IS MIGAS? - FOOD FANATIC
From foodfanatic.com
TEXAS-STYLE MIGAS WITH RANCHERO SAUCE - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
MIGAS TACOS, TEX-MEX STYLE, WITH TORTILLAS AND EGGS | BON APPéTIT
From bonappetit.com
THE BEST QUICK + EASY MIGAS RECIPE - PINCH OF YUM
From pinchofyum.com
MIGAS RANCHERAS CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
THE BEST MIGAS RECIPE, EASY AND HEALTHY! | DIETHOOD
From diethood.com
AUSTIN-STYLE MIGAS RECIPE - COOKIE AND KATE
From cookieandkate.com
MEXICAN ENCHILADAS RANCHERAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MIGAS RANCHERAS - BREAKFAST - DOS SALSAS TEX-MEX
From dossalsas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love