Sunday, February 27, 2005
Migas (Mexican breakfast)
But recipes were available on the web and I decided to roll with it for my breakfasts. It was pretty tasty so I will keep it in mind when I have corn tortillas around, which I don't often. It's pretty flexible; I used what I had around, and finished it off before I got the chance to cook the chorizo I got from Fatted Calf.
Migas (one way)
2 (or did I use 4? it's been a long day) corn tortillas, cut in strips
4 Anaheim chiles, chopped
4 eggs (you could use more)
4 Roma tomatoes, cut in chunks
handful cooked beans
Fry the tortilla strips and peppers together until the peppers are fairly done and the strips are soft. Break eggs in a bowl and mix, as for scrambled eggs. Add tomatoes and beans to frying pan. Add eggs and stir to coat. When the eggs are cooked, it's done. Eat with more tortillas if you have them.
I'll also ask my friend Miguel but it will have to wait until next week because he is visiting family in Mexico this week. In the meantime I found these variations:
hmm, I'm not sure if that was helpful, but I was trying.
BTW, I've never heard of using bread in a Migas recipe. It must be a regional thing.
I'm Mexican from Mexico City and all of you are absolutely right. There are two kinds of Migas: the egg based ones which come from the Northern part of Mexico and the Migas Soup dish which is well-known in the central part of the country. In fact, the soup recipe is the one my family prepares, and later I came to know the Migas "norteñas" through a friend who's family's origin is in the North. So there you are... no conflict at all. We're talking about two different recipes with the same name, probably the link between both is that they are based on left-overs, one bread one tortilla.
I remember her telling my mom that migas meant crumbs and it was like a dialect just depended where you came from. Mrs Sanchez made some of the best food I can remember and now I gonna make migas for a Sunday early dinner. Thanks
The way they do it in the Pampas, consists of day-old sourdough bread, onion, garlic, olive oil, bacon, and sweet paprika. It can be served with eggs or without.
(Originally from California, living in New York)
With deepest apologies to Blanca Garcia on behalf of all us ignorant slobs, I will try 'Huevos con tortillas' on my wife tonight. Thanks to all of you who provided huevos variations 'cause that's the version I'm going with (Mercedes will provide the exact recipe, I believe). If I ever find the soup recipe, I might try that too. These central Mexico proponents could have actually added to the conversation had they provided a recipe.
When I make migas now, I start with olive oil or some type of healthy oil, saute onions about 1/8 to 1/4 red onion, add the corn tortillas and saute for a bit. Then I will add tomatoes and the scrambled eggs. I also add cheese or turkey bacon if I want. It's all a matter of taste. If I don't have onions or tomatoes I just use a chunky salsa instead
Jo from Laredo - now Colorado
I'm curious, how much "french bread" do they eat in Mexico?
Also, as others have said, how Migas are made, is a regional thing. It's believed they originated from Portugal and Spain. Anyone who says someone else's recipe is wrong, is far too bullheaded.
Like Blanca, I used to have a cow (and it's still a bit of a peeve) when folks here in the US refered to something as "mexican", when in reality it's like nothing back home. And don't get me started on the "spanish rice" they serve in "mexican" restaurants here in the US, talk about a misnomer!!!
When I went to school in Monterrey, this dish was called "chilaquiles" and was my fav bkfst at the Tec. First thing I wanted to eat after a bout with Amoebas, when I got out of the hospital (NOOOO- no more bland rice or jello, please!). Yeah, back when my stomach was still cast-iron, lol.
PLEASE, spare us all the vitriol about how one dish is RIGHT and all other variations are WRONG. It's bad food karma for you and bad for digestion for the rest of us! ;)
Dude, I'm from California, and was recently given a recipe from a magazine called Vaquero (Cowboy) Migas. Until I got this recipe I had never heard of it. After I made it I couldn't stop thinking about it. I craved it, and even dreamed about it! It is so simple which I love because I'm not a cook. Corn tortillas torn up in pieces, fried in oil until almost crisp, drain; eggs, salt and pepper cooked to a soft scramble, then fold in tortillas, a handful of cheese, chopped onion, diced tomatoes and chopped jalepeno. Cook until mixed and eggs are done. BAM! Top with hot sauce and then don't bother me, I'm eating! : p
So much was bought over to Europe from the "New World" by the Spanish and then taken State side that it's no wonder that certain origines get mixed up. I live in Portugal where they beleive that Migas are a "Traditional" local dish and the ones I have spoken to about it originally coming from Mexico via Spain don't take the news too easily. lol
I have made/ate chilaquiles!
I absolutely love them. My mother makes a wonderful breakfast using both dishes.
Cut tortillas into strips, or triangles, fry them as if you would make tortilla chips. Set them aside. Heat green/red salsa to a boil. Mix in tortillas. Cook to where the tortillas have absorbed the salsa. Keep on very low heat.
In a separate pan, 1-2 tbls oil, two eggs. Not scrambled.
Set them on medium-low, cover. Don't mix or flip! Cook to your liking.
When finished with your egg, plate the Chilaquiles, egg on top, and beans on the side. (If available)
For a delicious meal, add lettuce, Crema fresca, tomatoes, queso fresco and a slice of avocado.
I make this for my husband, and he loooves it! I use store bought salsa when I don't have any in my fridge. =o)
Another dish that I have only had in Guadalajara, and in south Texas is Tortas Ahogadas.
If you don't like soggy bread, this is not for you. This torta is drowned in salsa roja. Soooo good. I recommend people to try it.
Thank you for reading my post. Hope you keep enjoying our humble latino dishes. =o)
Its wonderful expanding our food criteria. =oD