I go through a fair number of corn tortillas; you'd think Iwould attempt migas more often. When I found myself with a truly inordinate number of tortillas last week, it was finally time to make this Tex-Mex specialty of fried corn tortilla strips and eggs.
This barebones recipe from the Homesick Texan is an excellent place to start. Author Lisa Fain recommends all kinds of additions once you get the technique down.
The tortillas are cut into strips, then fried in a little oil. Once some diced onion and jalapeño are cooked, the strips are added back to the pan, along with whisked eggs and half-and-half. When the eggs set, a big handful of cheese is sprinkled on. It melts, while also crisping up on the sides, and pulling the whole dish together. Cilantro is a nice garnish, and salsa is absolutely essential. Also, refried beans help make this a full meal.
- Yield:serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 8 eggs
- 1/4 cup half-and-half, or whole milk
- 1/3 cup peanut oil
- 4 corn tortillas, cut into 1/2-inch wide strips
- 1/2 onion, diced (about 1/2 cup)
- 4 jalapeños, diced
- 1 cup shredded Monterrey Jack or cheddar cheese
- 1 cup cilantro, chopped
- salt and pepper
- salsa of your choice
- refried beans for serving
Crack the eggs into a bowl and pour in the half-and-half. Whisk until just combined. Season with a pinch of salt and pepper.
Pour the oil into a large cast-iron skillet set over medium-high heat. When oil starts to shimmer, add the tortilla strips. Cook, stirring occasionally, until the strips are crisp, about three minutes. Using a slotted spoon, remove and drain on paper towels. Remove all but two tablespoons of the oil.
Add the diced onions and jalapeños to the skillet, and cook until onions are translucent, about two minutes. Pour in the egg mixture and add the tortillas. Spread everything out into an even layer, and then let cook undisturbed for one minute. Gently stir the mixture, and once again spread it out into an even layer. Sprinkle on the cheese and cook until it melts, 30 seconds to a minute. Turn off the heat.
Season the mixture with salt and pepper and garnish with cilantro. Serve the migas with salsa. Refried beans are an excellent addition.