May 3, 2013

Migas | Tex-Mex Scrambled Eggs and a Cinco de Mayo Round Up

Migas - Tex-Mex Scrambled Eggs www.karenskitchenstories.com

We had a Cinco de Mayo potluck breakfast at work today. I debated between bringing chilaquiles or the Tex-Mex version of migas.

Migas. The word roughly means of crumbs. Whatever you have left over. This version of migas includes eggs, tortillas, tomatoes, jalapeño, onions, red and green bell peppers, cheese, and cilantro. I needed to try this (I will be making chilaquiles in the very near future; this dish was way more portable).

This is basically a Denver omelette in scrambled egg form... except for the corn tortillas, jalapeño, and cilantro... these ingredients make the difference.

I always get nervous when I bring a dish that I haven't tried before myself. I am happy to report that everyone loved these eggs, as did I. These eggs are amazing.

Potluck tip: I prepared these eggs in a nonstick frying pan while warming my casserole pan in the oven. Once the eggs were ready, I transferred them to the hot pan and placed them in a soft sided insulated bag. The eggs were still hot 40 minutes later without being over cooked. Yay!

Side note: I fried my tortillas in my new wok to help season it. The beauty of frying in a wok is that you need less oil. Worked fabulously.

Migas

Recipe inspired by Pioneer Woman

Ingredients

4 - 6 inch corn tortillas
vegetable, peanut, or grape seed oil
4 Roma tomatoes, chopped
1/2 tsp. salt
1 T butter
1 T olive oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 jalapeño chile, seeded and chopped
12 large eggs, whisked 
1/4 C milk
Salt and white pepper
2 ounces cheddar cheese, grated
2 ounces Monterey jack cheese, grated
1/2 C cilantro, chopped

Instructions

  1. Heat oil in a frying pan or a wok to about 350 degrees F and fry the tortillas, one at a time until crispy but not overly brown. Drain on paper towels. Cut or break tortillas into rough 1 inch pieces. Set aside.
  2. Place the chopped tomatoes into a strainer over a bowl, salt them, and let them drain for 30 minutes. 
  3. Mix the eggs and the milk. Add salt and pepper to taste (I usually use a lot of pepper). Set aside. 
  4. In a large skillet, heat the butter and olive oil over medium-high heat.
  5. Add the onions and bell peppers and cook, stirring occasionally, for 5 minutes. 
  6. Add the jalapeños and stir to combine. 
  7. Add the tomatoes and stir. 
  8. Add the tortillas and stir. 
  9. Reduce the heat to low and add the egg mixture.
  10. Gently fold the eggs as they cook. 
  11. When the eggs are almost done, add the cheese and cilantro and continue to fold until the eggs are done.
Serve with refried beans and flour tortillas. Enjoy!

Other Cinco de Mayo recipe suggestions:


1 comment:

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