Migas With Pico De Gallo Food

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.

MIGAS II

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.

BEEF FAJITAS WITH PICO DE GALLO

Steps:

• Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
• Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
• Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
• Warm tortillas in 325º oven.
• To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.

CARNITAS WITH PICO DE GALLO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
• Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

PICO DE GALLO -- A MEXICAN FRUIT SALAD

Steps:

• Wash all fruit and/or vegetables (the ones you prefer), peel and dice into chunk size pieces.
• Place in a large bowl and mix with clean hands to distribute evenly.
• Cut the lemons into wedges and place in a serving dish.
• To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the "Pico de Gallo" seasoning.
• Enjoy!