TEX-MEX MIGAS
A favorite for breakfast or brunch in central Texas.
Provided by Xoana
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat; cook and stir green chiles and tomato in the melted butter until tomato is softened, about 5 minutes. Crack eggs directly into the skillet and stir until yolks break; cook until eggs are scrambled and slightly set, 2 to 3 minutes.
- Sprinkle tortilla chips over eggs; mix chips into eggs. Move egg mixture to the side of the skillet, turn off heat, and sprinkle egg mixture with Cheddar cheese. Cover skillet and set aside until cheese is melted and eggs are cooked through, about 5 minutes.
- Stack flour tortillas on a microwave-safe plate; microwave until tortillas are warmed, about 30 seconds.
- Spoon egg mixture onto each tortilla and top with about 1 tablespoon taco sauce.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 30.8 g, Cholesterol 196 mg, Fat 12.2 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 1.3 g
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
My husband and father-in-law are nuts for migas. I first had them when visiting San Antonio and must say they are very good. I think they are usually served for breakfast but we eat them for dinner. Posted 9-16-04
Provided by ratherbeswimmin
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
- Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
- When the butter foams, add green onions; stir/saute for 1 minute.
- Add in egg mixture; let set for 20 seconds.
- Cook and stir for 3-4 minutes or until almost set.
- Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
- Add in chips; stir to combine.
- Sprinkle hot sauce over the top if desired; serve.
HOMESICK TEXAN'S MIGAS
Migas, which means "crumbs" in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish. Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one. This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers. Adapted from the Homesick Texan blog.
Provided by Wendy H.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together eggs and milk in a bowl. Add a dash of salt and pepper.
- Heat oil to medium high in a large skillet. Add tortilla strips and cook for about 3 minutes, turning once.
- Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
- Pour off excess oil, reserving about 2T in the skillet.
- Cook jalapenos and onions in the remaining oil for a couple of minutes.
- Add eggs and return tortilla strips to the skillet.
- Allow to set on the bottom (about 1 minute), then stir gently.
- Cook until almost the desired level of egg moisture is reached.
- Sprinkle cheese on top and continue to cook until melted.
- Add salt and pepper to taste.
- Top with salsa and cilantro.
- Serve immediately with refried beans and warm tortillas.
Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 12.6, Cholesterol 403.8, Sodium 727.3, Carbohydrate 19.5, Fiber 3.4, Sugar 4.2, Protein 22.9
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
MIGAS WITH BLACK BEANS
Austin-style migas made with crispy baked tortilla strips, scrambled eggs, lots of peppers and some cheese, for good measure! These make a fantastic breakfast, brunch or dinner. For a full meal, serve with black beans (mandatory, included in recipe below), salsa and some warmed tortillas if you'd like to eat your migas in taco form. Recipe yields 3 to 4 servings.
Provided by Cookie and Kate
Categories Breakfast
Time 35m
Number Of Ingredients 23
Steps:
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you're at it. Scramble 8 eggs with 3 tablespoons cream/milk, 1/4 teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
- Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 1/2 teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
- Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
- To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer until you're ready to serve.
- Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it's evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
- Scramble the eggs by pushing the mixture around and 'round and 'round until they're about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. Remove from heat.
- Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime or splash of vinegar. Season to taste with salt and pepper.
- Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.
Nutrition Facts : Calories 472 calories, Sugar 4.3 g, Sodium 1027.5 mg, Fat 25.7 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 35 g, Fiber 10.6 g, Protein 28.3 g, Cholesterol 402 mg
TEXAS MIGAS
Steps:
- Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
- Cut the tortillas into 1/4-inch-thick strips. Heat the vegetable oil in a wide skillet set over medium-high heat until it reaches 350°F on a deep-fry thermometer. Working in small batches, lay the tortilla strips in the oil and fry, turning occasionally, for about 1 minute. Look for the strips to become golden brown and crunchy. Remove the strips from the oil and let drain on a paper towel. Set aside.
- In a large bowl, whisk together the eggs and cream. Set aside.
- In a medium sauté pan set over medium-high heat, melt the butter. Add the onion and bell pepper, and sauté until the onion is translucent and the pepper starts to soften, about 8 minutes. Transfer the mixture to the bowl with the eggs, then add the tomatoes, cilantro, salt, and pepper. Mix well.
- Pour the egg mixture into the prepared casserole dish. Place the casserole in the oven and bake for 30 minutes, or until the eggs are just set in the center. Remove the casserole from the oven and sprinkle the jalapeños, cheese, and fried tortilla strips evenly over the top. Return the casserole to the oven and continue to cook for 5 to 8 minutes or until the cheese melts. Remove from the oven and let sit for 5 minutes before serving.
More about "texas migas food"
EASY MIGAS RECIPE - TEX-MEX BREAKFAST TACO - EVOLVING …
From evolvingtable.com
5/5 (2)Total Time 20 minsCategory BreakfastCalories 225 per serving
- In a medium-large non-stick skillet over medium heat add oil, onion, bell pepper, and jalapeno. Saute for 5-6 minutes or until onions are translucent.
- While vegetables are cooking, whisk together eggs, salsa, salt, and pepper in a medium-sized bowl until well combined.
- Once vegetables are done cooking, increase heat to medium-high and add eggs to the skillet. Cook eggs while stirring occasionally for 1-2 minutes.
- Just before eggs are completely done cooking, decrease heat to low and add tortilla chips and cilantro. Stir them in until just combined.
MIGAS - WIKIPEDIA
From en.wikipedia.org
Main ingredients BreadAlternative names MigajasPlace of origin IberiaServing temperature Warm
RECIPE: TEX-MEX MIGAS - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
TEXAS MIGAS | PICK FRESH FOODS
From pickfreshfoods.com
THE BEST (AND EASIEST!) MIGAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
5/5 (22)Estimated Reading Time 4 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.
AUSTIN-STYLE MIGAS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (4)Category BreakfastCuisine Tex MexTotal Time 10 mins
- Heat the oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, ¼ teaspoon sea salt, and several grinds of fresh pepper. Cook for 2 minutes, stirring, until softened. Add the eggs and crumbled chips and stir to scramble. Stir in cheese and remove from the skillet.
- Sprinkle with cilantro, season to taste with more salt and pepper, and serve with tortillas, avocado slices, lime wedges, and salsa.
TEX MEX MIGAS - SKINNYTASTE
From skinnytaste.com
4.9/5 (7)Total Time 20 minsCategory Breakfast, Brunch, LunchCalories 326 per serving
- One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat 20 to 30 seconds per side, until slightly charred.
- Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve, cut the remaining 2 in half, then chop into 1/2 inch thick strips.
MIGAS IN THE MORNING - HOMESICK TEXAN
From homesicktexan.com
5/5 (2)Estimated Reading Time 7 minsServings 4
- In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about 3 minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
- Add the egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir. Sprinkle cheese on top of eggs and continue to cook until melted.
THE BEST FOOD IN AUSTIN: 13 DISHES YOU NEED TO TRY
From tripsavvy.com
Estimated Reading Time 6 mins
- The Otto: Tacodeli. 1500 Spyglass Dr Suite B, Austin, TX 78746, USA. Phone +1 512-732-0303. Web Visit website. The Otto taco is a decadent combination of refried black beans, bacon, avocado and Monterrey Jack cheese.
- Brisket: Franklin Barbecue. 900 E 11th St, Austin, TX 78702, USA. Phone +1 512-653-1187. Web Visit website. You know your food is good when people travel from all over the country for the privilege of waiting in line just to taste it.
- The Mighty Cone. 1720 Barton Springs Rd, Austin, TX 78704, USA. Phone +1 512-751-1438. Web Visit website. What started as a novelty item at the Austin City Limits Music Festival has become a year-round favorite.
- Carnitas at Curra’s Grill. 614 E Oltorf St, Austin, TX 78704-5667, USA. Phone +1 512-444-0012. Web Visit website. The menu description sounds like an awful mistake: pork marinated in orange juice, milk and Coca-Cola and then fried!
- Migas: Trudy's. 8820 Burnet Rd, Austin, TX 78757, USA. Phone +1 512-454-1474. Web Visit website. Made with three types of cheese, serrano peppers, eggs, tomatoes and corn tortilla strips, the migas plate at Trudy’s is a hot mess of deliciousness.
- Cochinita Pibil: Azul Tequila. 3815 Dry Creek Dr, Austin, TX 78731, USA. Phone +1 512-334-9973. Web Visit website. A traditional Mayan dish, cochinita pibil is pulled pork marinated in a mildly spicy achiote sauce and cooked in banana leaves.
- The Detroiter: Via 313 Pizzeria. 1802 E 6th St, Austin, TX 78702, USA. Phone +1 512-580-0999. Web Visit website. Featuring one type of pepperoni on top and another buried under the cheese, the Detroiter never fails to delight first-timers.
- King Salmon Yakitori: Fukumoto. 514 Medina St, Austin, TX 78702, USA. Phone +1 512-770-6880. Web Visit website. While it may look like a simple piece of salmon on a skewer, you’ll be sold once you take a bite of the King Salmon Yakitori.
- Four-Piece Basket: Lucy’s Fried Chicken. 2218 College Ave, Austin, TX 78704, USA. Phone +1 512-297-2423. Web Visit website. Flying in the face of several healthy-eating trends, Lucy’s Fried Chicken has grown wildly popular just a few years after launching in Austin.
- Massaman Curry Bowl: Bouldin Creek Cafe. 1900 S 1st St, Austin, TX 78704-4254, USA. Phone +1 512-416-1601. Web Visit website. For vegetarians in search of comfort food, look no further than the Massaman Curry Bowl at Bouldin Creek Cafe.
AUSTIN-STYLE TEXMEX MIGAS RECIPE - SALT AND WIND
From saltandwind.com
Cuisine AmericanTotal Time 30 minsCategory Breakfast, Brunch
FROM AUSTIN, WITH LOVE: HOW TO MAKE MIGAS TACOS - FOOD ...
From foodrepublic.com
Servings 4Estimated Reading Time 3 mins
NO, CHILAQUILES AND MIGAS ARE NOT THE SAME THING – TEXAS ...
From texasmonthly.com
Reviews 2Gender Male
BEST MIGAS DISHES AT AUSTIN TEX-MEX RESTAURANTS - EATER …
From austin.eater.com
Estimated Reading Time 7 mins
TEX-MEX MIGAS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)Total Time 30 minsCategory EntreeCalories 888 per serving
MIGAS – TEXAS MONTHLY
From texasmonthly.com
Reviews 1Gender FemaleEstimated Reading Time 2 mins
20 FOODS TEXAS IS KNOWN FOR | ALLRECIPES
From allrecipes.com
FOUR MONTHS IN, FAMOUS TEXAS BREAKFAST SPECIALIST HOT ...
From msn.com
MIGAS FOOD - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
TEXAS MIGAS RECIPES
From tfrecipes.com
BEST MIGAS EVER! - JOE'S BAKERY & MEXICAN FOOD, AUSTIN ...
From tripadvisor.ca
TEXAN CUISINE - WIKIPEDIA
From en.wikipedia.org
BEST MIGAS IN ROUND ROCK RESTAURANTS, AUTUMN 2021 ...
From restaurantguru.com
TEXAS MEXICAN CUISINE - ADáN MEDRANO
From adanmedrano.com
TACOS OF TEXAS | PBS
From pbs.org
TACOS OF TEXAS: AUSTIN: MIGAS TACOS | KCTS 9
From kcts9.org
AUSTIN-STYLE CHORIZO MIGAS RECIPE - PLUM DELUXE
From plumdeluxe.com
MIGAS FOOD & DRINK GALLERY - HOME
From facebook.com
TEXAS MIGAS | RECIPE | WHOLE FOOD RECIPES, FOOD, MIGAS RECIPE
From pinterest.com
MONSTER TEXAN MIGAS BREAKFAST CHALLENGE!! - YOUTUBE
From youtube.com
MIGAS | TEXAS CO-OP POWER | AN ONLINE COMMUNITY FOR ...
From texascooppower.com
TEXAS MIGAS | RECIPE | FOOD, FRESH FOOD, HEALTHY RECIPES
From pinterest.com
MIGAS IN AUSTIN, TEXAS - CLASSIC AUSTIN FOODS | EAT YOUR WORLD
From eatyourworld.com
TEXAS MIGAS | RECIPE | FOOD, WHOLE FOOD RECIPES, FRESH FOOD
From pinterest.co.uk
THE BEST FOOD TO EAT IN TEXAS : FOOD NETWORK | BEST FOOD ...
From foodnetwork.com
WHERE'S THE MIGAS? - RESTAURANTS - TEXAS - CHOWHOUND
From chowhound.com
THE BEST BREAKFAST TACOS ARE THE ONES MADE AT HOME | FOOD ...
From postguam.com
GREAT MIGAS - JOE'S BAKERY & MEXICAN FOOD, AUSTIN ...
From tripadvisor.ca
8 ESSENTIAL TEX-MEX DISHES - SERIOUS EATS
RECIPE: TEX-MEX MIGAS - FOOD NEWS
From foodnewsnews.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