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.
SUNNY'S MIGAS VERDES
Steps:
- In a large bowl, whisk the eggs vigorously. Set aside.
- 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 golden and crispy, 2 to 3 minutes. Add the 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, 2 to 3 minutes. Remove from the heat and stir in the salsa verde.
- Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema.
AMAYA'S MIGAS
Serve this meatless main-made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese-for breakfast or whenever you need an authentic Tex-Mex experience.
Provided by Robb Walsh
Categories Breakfast Dinner Egg Tortillas Jalapeño Cheddar Tomato
Yield Serves 2
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.
MIGAS WITH TORTILLAS AND BEANS
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Provided by Karen Olsson
Categories breakfast, brunch, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
- Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram
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