Silverthyme

A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Saturday, August 08, 2015

Migas


This is something I make all the time - but never had a written recipe for - I copied this from Pioneer Woman -

My usual version often leaves out the tortillas, cheese and half and half ( I never knew any Mexicans who would add any kind of cream to this) and I added chorizo (fresh Mexican kind). Sometimes I wrap it in a tortilla, like a burrito - the recipe is quite flexible - I've even heard some people add a few corn chips or Doritos in stead of tortillas ...

For 2 eggs ( for 1 person) - I use about 1 tablespoon of everything and 1 Campari tomato

  • 4 whole Corn Tortillas
  • 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced (leave the seeds in)
  • 4 whole Plum Tomatoes, Roughly Chopped
  • 1 whole Green Pepper, Roughly Chopped
  • 1 whole Red Bell Pepper, Roughly Chopped
  • 1 whole Medium Onion, Chopped
  • 12 whole Large Eggs
  • 1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
  • 1/3 cup Cilantro, Chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1/4 cup Half-and-half
  • Chorizo

Preparation Instructions

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.
In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low.
When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. S

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