Migas

When I read on The Pioneer Woman’s blog that one of her favorite foods is Migas; I was intrigued. I had never heard of Migas, but I am very fond of Mexican and Tex Mex food, so it was worth a try. I like to order the Mexicali scramble from a local restaurant, so I thought this might be a good home-cooked version. Wow, this recipe was nothing like Mexicali scramble, which can be heavy with beans, cheese and sour cream. Migas is light and fresh with peppers, onions and tomatoes. The corn tortillas add a nice texture, and the cheese adds a subtle richness. I cooked and crumbled some chorizo to serve on the side, but next time I will cook and drain the chorizo, and fold it in with the cilantro. I thought Migas was a complete meal in itself, but you could serve it with black beans and tortillas.

Migas
From Pioneer Woman
4 corn tortillas
Canola oil, to fry tortillas
12 large eggs
¼ half & half (I didn’t have any half & half so I used heavy cream)
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 plum tomatoes, roughly chopped
1 or 2 jalapenos, seeded and finely diced
½ cup chopped cilantro
1 cup grated Cotija cheese (you can also use Monterey Jack, but I used the Cotija)

Heat the canola oil in a small skillet over medium heat, and fry the corn tortillas just until crisp, but not browned. Drain the cooked tortillas on a paper towel. Chop the tortillas in one-inch pieces and set aside.

Break the eggs into a small bowl, and whisk together with the half & half. Season with salt and pepper and set aside.

Add the olive oil and butter to a large skillet over medium high heat to melt the butter. Add onions and bell peppers and cook until softened and starting to brown. Add the jalapenos and the tomatoes and stir between each addition. Then, add the tortillas and stir gently to combine.

Reduce the heat to medium, and pour the egg mixture into the pepper mixture. Cook slowly, and gently fold the mixture as it cooks. Add the cheese and the cilantro when the mixture is still moist on the top, and stir to combine. Remove from the heat, and serve.