MEXICAN MIGAS
This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.
Provided by Shores
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
- Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g
SAN ANTONIO MIGAS
Steps:
- Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
- Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
- Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.
MEXICAN MIGAS
Steps:
- In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.
MIGAS - SPANISH STYLE
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
Provided by Snowpeas
Categories Spanish
Time 8h10m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice bread up small.
- Place bread in a large bowl and sprinkle with enough water to moisten bread.
- Sprinkle with salt and stir.
- Sprinkle with paprika and stir.
- Cover with damp cloth and leave to sit overnight.
- The next morning heat the olive oil in a deep skillet, over medium heat.
- Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
- Add the crumbled chorizo, ham and bacon, cook until almost done.
- Add the cubed bread with its seasoning.
- Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
- The bread will turn red from the paprika, this is good.
- You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
- For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3
MIGAS A LA MEXICANA
This breakfast dish is as authentic Mexican as you can get! From what I learned, this dish was developed in the northern area of Mexico and is a very popular breakfast. It is without a doubt my own favorite breakafast! There is a dish called "Migas" and there is "Migas a la Mexicana". Plain Migas will not have all the extra stuff in it. You can leave out the serrano peppers if you want to, but if you can take a little bit, mince them tiny & thin and you will have the benefit of the flavor, but not all the heat or "picoso". If you are on a diet, it's not fat or calorie-free, but filling!
Provided by Cathy Nunn @CJNUNN
Categories Eggs
Number Of Ingredients 7
Steps:
- In a non-stick frying pan, heat oil to med-high. Tear corn tortillas into small/bite sized pieces. Place in hot oil, stir often. Dice up your serrano pepper as small as you can make it, and add the pepper and diced onion. (You may use the entire serrano pepper, but until you know how much hot pepper you can eat, I recommend you use only half of the pepper...and add more if you decide you want it the next time. Pour out most of the oil, leaving just enough to finish cooking it.
- Add the diced tomatoes and return to the heat, stirring until well blended and the tomatoes are cooked through. Add beaten eggs and scramble together until the eggs are cooked through.
- Serve hot with some seasoned refried beans on the side and fresh tortillas (corn or flour-your preference)... You can add your favorite salsa to it or leave it as-is. Salt & pepper to taste. You will be amazed how good this is! You can "cheat" a little and use store-bought tortilla chips, but the regular corn tortillas have a more authentic flavor, and store-bought chips often have too much salt. To explain the difference between 'regular Migas' and "a la Mexicana", regular Migas are prepared with fried tortilla pieces, a little bit of onion and eggs all scrambled together. "A la Mexicana" means "Mexican style", with everything thrown in...the onions, pepper, & tomatoes. "Buen Probecho, Y'all"!!
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