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 WITH BLACK BEANS & TOMATOES
Not long ago, I had lunch with some friends in Austin at Torchey's Tacos. (If you're in Austin, Houston or Dallas, you might give these guys a try. And I might start a petition that they get a truck set up in other areas asap.) Ever since, all I can think about making for breakfast is breakfast tacos. And lunch tacos. And dinner tacos. I think I might need an intervention. Migas are a kind of taco that I've never shared before, and given my recent tacos obsession, the time has come for Migas. So, what in the world is a Migas? (Please forgive the singular-plural thing that happened there. Just work with me here.) Migas come from Spain/Portugal and are a traditional "next day" meal using leftover bread. It's popular Tex-Mex cousin/twin contain leftover corn tortillas, cut up into strips, fried up and mixed in with the eggs, tomatoes and chilies. Then wrapped in another tortilla and served alongside refried beans. When I make Migas, I use corn tortillas for the "shell"...because I just have a brain block on the concept of wrapping a flour tortilla around a delicious egg mixture that contains crunchy corn tortillas. Flour with corn...just can't do it. Corn with corn...perfection. I also leave out the hot peppers, because I know the kids would take 1 bite, drop their tongue out of their mouth panting that it was too spicy. But I'm going to include a jalapeno pepper (or hot pepper of your choice) in the recipe. Because they really should be included. Add it or don't...depending on your tongue's liking to spicy food. (For Texans -- Hatch chilies will be in stores all over south Texas soon...would be amazing cooked into you next Migas meal.) A few other ideas that could replace the black beans too: 2 cups cooked chorizo sausage, 2 cups cooked and crumbled breakfast sausage (about 1/2 lb.) or crumbled bacon. Now that we've got the what and the how I like it's out of the way, let's go to the recipe...
Provided by ElizabethKnicely
Categories Breakfast
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet, heat the oil. Add the corn tortillas, one at a time, to the oil and cook them on each side for about 2-3 minutes, or until they turn darker brown and get crispy. Remove and stack on cutting board. Run a pizza cutter through them to cut into strips of chunks. Set aside.
- In a large skillet, add the chopped onion, pepper, tomatoes and black beans. Saute together for 2-3 minutes, then add the eggs. Scrambled with the veggies and beans. Once the eggs have cooked, toss in the fried tortilla strips. Spoon the mixture onto corn (or flour) tortillas. Quickly sprinkle with cheese, so it will melt from the heat of the eggs.
- Warm the refried beans.
- Serve Migas with Black Beans and Tomatoes with warm refried beans.
Nutrition Facts : Calories 616.6, Fat 23.7, SaturatedFat 5.3, Cholesterol 372, Sodium 712.1, Carbohydrate 73.7, Fiber 18.4, Sugar 5.3, Protein 30.4
EASY BLACK BEANS AND TOMATOES
A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.
Provided by Liz Eck
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 23.6 g, Fat 0.7 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 426.1 mg, Sugar 2.8 g
MIGAS WITH TORTILLAS AND BEANS
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Provided by Karen Olsson
Categories breakfast, brunch, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
- Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram
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4.9/5 (29)Estimated Reading Time 5 minsServings 4-6Total Time 20 mins
- Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
- Add the egg mixture, and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips, salsa and cheese. Cook for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.
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4.9/5 (30)Calories 405 per servingCategory Dinner
- Heat the oil and butter in a large skillet over medium heat. Add the tortillas and fry, stirring frequently, until very browned and crispy (see picture).
- Turn down the heat and let things cool down a little bit. Add the jalapeño and garlic. After a minute or two, add the eggs about 1/4 cup at a time, pushing the eggs around gently in the pan after each addition until all eggs have been added and all the eggs are almost all fully cooked but not quite. Season with salt.
- Remove from heat (the eggs will finish cooking off the heat) and stir in the cheese and cilantro. Serve with all the usual suspects. Black beans, avocado, salsa, cheese, salt, pepper, or hot sauce.
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- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you’re at it. Scramble 8 eggs with 3 tablespoons cream/milk, 1/4 teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
- Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 1/2 teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
- Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
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