Migas |Cooking With Amanda

Have you ever had migas? I live in North Carolina, and we have our fair share of good Mexican food here, but migas is a Tex-Mex dish that I'd never crossed paths with.

It's not on any menus anywhere that I've seen, but to be fair, things like breakfast tacos only exist here in the world of Taco Bell, which - just don't, okay?

(P.S - if you love breakfast tacos, you definitely need to try these Sausage and Egg Breakfast Tacos).

So, this migas recipe has a story. A great story!

In October I flew to San Antonio, Texas for work with Amber (if you don't know Amber, she's the managing editor here at Food Fanatic). We've been friends on the invisible internet for years, but had never met in person. Then we had to sit side by side for 4 days straight while she gave me an insane amount of information.

One of those crucial pieces of info revolved around migas.

On my last morning there, after an evening of prickly pear margaritas and River Walk adventures, we hit the drive thru at this little spot near Amber's house. That's where I got my migas education.

So if you need to catch up (the way I surely did back in October) migas is basically like the greatest scramble you've ever had, ever.

Pre-Migas Heather would have argued all day long that this Sausage and Butternut Squash Breakfast Scramble was actually the greatest ever, inspired by one of my favorite farm-to-table restaurants in Asheville, NC.

Post-Migas Heather says that stuff is good, but this? THIS IS BETTER.

You start with tortillas cut into strips. Amber was super specific that proper Tex-Mex calls for flour tortillas when serving and corn tortillas IN the dish. She's a Texas girl, so she knows what's up.

But I'm bad at leaving well-enough alone, so I went half and half here. I love my corn tortillas, and fried flour tortillas are pretty spectacular too.

After crisping up the tortillas in oil, you sauté onions and peppers - I went with poblanos for the delicious smoky spice. Then you add in really well-beaten eggs, and then tomatoes, and then your crispy tortilla strips.

Then as the eggs cook, you stir in heaping amounts of cheese, or at least that's how I roll.

Serve with tortillas and BAM - a breakfast that would do any Tex-Mex loving person proud.

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Migas Recipe

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Ingredients

Vegetable Oil, (for frying, and another tablespoon for the skillet)
16 Corn Tortillas, or flour, or a mix of both
3 Roma Tomatoes, diced
1 teaspoon Kosher Salt
1 medium Yellow Onion, diced
1 Red Bell Pepper, diced
1/2 Poblano Pepper, seeds and ribs removed
8 Eggs, beaten well
1 cup Shredded Cheddar Cheese, or Mexican blend cheese

For Serving:

Salsa
Chopped Cilantro
Diced Avocado

Directions

Heat 1-2 inches on oil in a deep pan (medium high heat will do!). Cut 8 of your tortillas into ½" strips, and then cut those strips in half making rectangles. When the oil is hot, add the tortillas and fry until crisp and golden (about a minute), taking care not to burn them. Remove them to a plate lined with paper towels to drain excess oil.

Sprinkle your diced tomatoes with salt and place them in a strainer to drain excess liquid.

Add about a tablespoon of oil to a large non-stick skillet over medium heat. Then add the onions and both kinds of peppers. Cook until the vegetables are soft. Then add the eggs and gently scramble them.

When they are halfway cooked, add the tomatoes and half of the crispy tortilla strips. Continue scrambling the eggs and when they reach your desired doneness, add the remaining tortillas and half the cheese. Stir to combine.

Top with the remaining cheese to serve, and garnish with the salsa, sour cream, cilantro, and avocados as desired. Also serve with the remaining tortillas, refried beans, and breakfast potatoes!