After chatting about craving migas for the jillionth time, I decided to just make some. First ones I ever et were at Guero’s in Austin (thanks, Charles!) – a hung-over post-SXSW breakfast. It was 1999, and we partied like it. Couple of years ago, I was back in Austin for a wedding, and had the delicious Love Migas at Magnolia Cafe. I don’t recall taking it particularly easy on that trip either. Just so you don’t think I only eat them after imbibing too much, let me also mention the great plate I enjoyed at The Bistro in The Adolphus Hotel in Dallas, while I was in town for a convention. With coffee, the newspaper, and a little time to myself before we hit the floor for a 12 hour day of purchasing, sampling, ohhing and aahing – they absolutely hit the spot!
I’m not a big fan of bell peppers. I find them generally unnecessary and often boring – thrown in as a cop-out on more interesting and varied flavors. So you will find peppers in a lot of migas at restaurants and in recipes, but not on a plate that comes out of my kitchen. Sorry peepers.
I used old tortillas to make the recipe and brought home fresh ones to wrap up the goods in to eat.
Prep work: Take stack of tortillas, cut in half, then cut those halves into small strips. Grate or crumble cheese – I used a queso fresco, but a lot of folks would prefer a more melty jack or even pepper-jack style. Heck, cheddar’s good too, if that’s what you like!
Cheese and tortillas prepped.
Whisk up the number of eggs you need with about a TBSP of milk per egg, and season as you like – I’m all about simple salt and pepper here.
Dice up avocado if you like, tomatoes if you choose, peppers if you’re using them.
If you’re going to have black or refried beans with your meal, get them in a pan and onto the heat – nice and low, as you’ll have plenty of time to heat ‘em up. Grab any hot sauces or sour cream or salsas that you love.
The Griddler.
I like to use a heavy sheet pan over 2 burners for a griddle to heat up my tortillas, crisp the edges slightly, and take away some of the raw taste of corn tortillas. We have one of the very inexpensive plastic holders like you get at a restaurant, line it with a cloth napkin or tea towel, and they stay perfect until we’re ready to chow down. So get those going as you start and keep an eye on them – flip them every couple of minutes while you do the rest of this and your whole meal will come together at the same time.
Crispy corniness.
2. Heat up enough oil to fry your little tortilla strips until crispy. Too little and they’ll stick to the pan, so use plenty. Fry those bad boys up until they’re just barely golden brown and remove to a paper towel lined plate or rack.
Remove any excess oil and wipe out the pan lightly with paper towels – no need to scrub it clean, they’ll be back in there later anyway.
3. If you’re making a meat-ed version – I used ground chorizo from the meat case at La Mexicana – here’s where to cook it. Note that a lot of people seem to enjoy putting bacon in, so if that’s up your alley no one will arrest you for it. I like the spiciness and crazy color that the chorizo adds, so it’s my preference. This style of chorizo tends to be pretty greasy, so you have to cook it a little while to get it to “dry out” before you proceed, otherwise, you’ll have red streaks running to your elbows when you eat.
Chorizo and tortillas.
As soon as meat seems ready, add back in the tortillas that you fried up earlier. Toss them around a bit to absorb any excess liquid that might still be lurking in there.
Eggs join the party.
4. Add eggs to the pan and gently stir. Let the bottom set up for a little bit and then turn carefully, breaking up clumps a little as you go. Cook to a little less than your desired doneness before proceeding, because you don’t want egg pellets, now do you?
Cheese makes it a party of four.
5. Top with your grated or crumbled cheese while eggs are still slightly wet and unset, and fold into the heavenly mix you’ve got working. Finish off cooking to your preference and pull from the heat.
You made migas! Now why am I not at your table?
Migas. Fin.
6. Take it all to the table/counter and dish it up! Do it any old way you like, but for me today it was a smear of refrieds, couple of spots of sour cream, some chunks of avocado, the migas, and some salsa verde.
Ready to assemble.
And have I mentioned that I had the best mango of my life, on the side? Joy!
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August 16th, 2011Drinks, Food, Lincoln, Restaurants
