Dinner Tonight: Migas, Tex-Mex Style
Migas is the Spanish word for crumbs, and refers to the leftover bread originally used in this traditional Spanish dish, which was crumbled and sautéed in olive oil, perhaps with garlic or onion, sometimes peppers, and topped with a fried egg or two. Somewhere on its way from Spain to Mexico, the bread was replaced with leftover tortillas, cheese was added, and the eggs became scrambled to make this version, a Tex Mex tradition. But the name, migas, hung on. The version I made, from the Saralegui family's cookbook Our Latin Table, was creamy and satisfying, a twist on scrambled eggs imbued with the corny flavor of crumbled tortilla chips.
I’ve been dreaming about enchiladas recently. I’m not sure where the hankering came from, but it certainly wasn’t helped after I had some spectacularly bad ones at a local Tex-Mex outlet. I decided to tackle them myself. There is no standard sauce, and some can get very complicated. When I found this basic red sauce that contained six ingredients and could be done in less than 20 minutes, I gave it a shot. To my amazement, there’s not a tomato to be found in it. Shows how much I know about enchiladas.
