adapted from The Homesick Texan Cookbook by Lisa Fain
Serves 4
Migas is the beloved Tex-Mex version of scrambled eggs. Typically, eggs are scrambled with fried corn tortilla strips, chili peppers, and cheese, but there are many versions. Served with a cup of strong coffee, a plate of migas will cure whatever ails you. It is comfort food: belly zen, if you will.
This recipe for migas comes from Lisa Fain who writes the food blog, The Homesick Texan, and who has recently released a cookbook by the same name. A Houstonian living in New York City, her main focus is Tex-Mex, Southern classics, and traditional Gulf Coast seafood dishes. I have made many of her recipes with great success, and I am a Tex-Mex snob. By its’ nature, Tex-Mex is rather campy and simple. When made with the freshest and best ingredients, it hits the mark. Unfortunately, Tex-Mex is susceptible to getting trashed-out with processed cheap ingredients. Recipes using taco seasoning, processed cheese, and commercially made tortilla chips will not do. Good food begins with good ingredients.
That is why The Homesick Texan and I get along so well. These migas are a fine example of what she can do. Serve migas to your family or to a crowd anytime of the year.
Oil for frying, canola or olive oil
4 corn tortillas, cut into strips
1/2 cup finely chopped yellow onion
3-4 medium-size jalapenos, stemmed and seeded and then finely chopped
8 eggs
1/4 cup whole milk or half and half
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 cup finely chopped cilantro
2 cloves garlic, finely chopped
1 cup grated cheese, Monterey Jack, cheddar or a crumbly Mexican cheese like Cotija
salsa, green or red, for serving
1. FRY THE TORTILLA STRIPS: Pour about 1/2 and inch of oil into a large skillet, cast iron if you have it. Heat the oil over MEDIUM HIGH. When it is hot, add the tortilla strips and cook them until they are golden brown and crisp on each side, about 3 minutes total. Remove the strips with tongs or a slotted spoon and let them drain on a paper-towel-covered plate.
2. FRY THE ONIONS AND JALAPENOS: Drain all but about 2 Tbsp of the oil from the skillet. Return it to MEDIUM HIGH and add the onions and jalapenos. Saute until they are soft, about 5 minutes. When the onion mixture is done, add the garlic and stir for a few seconds.
3. ADD THE EGGS AND TORTILLA STRIPS: In a medium bowl, whisk the eggs, with the milk, salt, pepper, cumin, and cilantro. Reduce the heat to MEDIUM, and then add the eggs and the tortilla strips to the skillet. Leave the eggs alone for a minute to set. Now, add the cheese and gently stir until the cheese has melted and the eggs are done to your liking.
4. SEASON AND SERVE: Season the migas with salt and pepper to taste. Serve with green or red salsa on the side. Fresh seasonal fruit, more corn tortillas, and strong coffee make nice accompaniments.
Peace and love from my kitchen to yours,
Waverly
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