Mexican breakfast, Arkansas dinner

January 25, 2010

On one of my recent trips to Dallas, I discovered migas, the Tex-Mex breakfast scramble with eggs, tortilla strips, cheese, peppers, tomatos, and essentially whatever else you want to throw in ’em. And I figured, how hard can it be?

OK, so it looks like the cat threw it up. It tasted good.

Answer: Not very. Quick, cheap, relatively painless, one pan, stuff you probably have in your fridge or pantry. And Child C and CCRB (Child C’s Running Buddy, if you remember) liked it.

The basics:

  • Six eggs
  • 1/4 cup salsa of your choice. I used Pace picante sauce, not thinking until afterward it’d have been good to use some of that black bean/white corn stuff I had in the pantry.
  • 3 6-inch corn tortillas, cut in half and then in strips about 1/2 inch wide
  • 1 cup grated cheese (I used co-jack, but queso blanco or cotija or whatever you had on hand would be fine)
  • 2 tbsp butter, and 2 tbsp olive oil

And any of the following extras:

  • 1/2 cup black beans
  • 1/4 cup chopped black olives
  • 1/2 cup whole kernel white corn
  • Diced chiles or bell peppers
  • Diced tomatos
  • Browned chorizo, ham, or whatever other meat is handy

And any of the following garnishes for serving

  • Sour cream
  • Diced avocado
  • More grated cheese
  • More salsa
  • Cilantro
  • Whatever else strikes your fancy

And this does not begin to exhaust the list of what you could do to these things. Think of it like Mexican fried rice. Mine just had chorizo, but it would have benefitted from some fresh tomato (not that you can get decent tomatos in January in Arkansas), and some avocado. And more chiles.

Essentially, the process goes like this:

Melt the butter and add the oil in a large saute pan over medium high heat. If you’re frying up extra corn tortillas (as there is little I love better than a fried corn tortilla, I do), do it now and set them aside to keep them warm. Lower the heat to medium and saute the onions and any other raw veggies you’re using. Toss the tortilla strips in the pan, and while they’re cooking just enough to soften, beat the salsa with the eggs. Pour that in on top and scramble with all the other good stuff. If you’re using cooked meat, add it now, along with any cooked veggies like corn or beans. Oh, and if you’re using diced fresh tomatos, might be a good idea to wait until now to add them.

Just before the eggs are done, turn off the heat and stir in the cheese.

That serves three relatively hungry adults (two of whom are teens, albeit girl children). You can expand the recipe as much as you like and have a pan to accommodate.

That’s it.

Mine were not as red as most that I see, because I was making them suitable-for-kids and thus did not add the chile paste I’d have added otherwise, and I didn’t have any fresh chiles or bell peppers and didn’t feel like fussing with the dried ones. Plus,my family REALLY likes cheese, and I may have over-cheesed for some folks’ taste. Some mild chile powder would not go amiss, either.

Cheap. Easy. Quick. Good. What’s not to like? Viven las migas!

I got work to do and sausage and biscuits to make for the urchins. Y’all be careful, and tell y’mama ‘n ’em I said hey.


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