Thursday, April 21, 2011

Migas - the Tex-Mex way

James bought this month's issue of the Texas Monthly. The feature article is "Cook Like a Texan". This recipe is from Juanita Gaona, a longtime cook at "Rosario's Café y Cantina and Ácenar, in San Antonio. There are no amounts in the recipe (except for the eggs and tortillas) and it is not in recipe form. (I guess the restaurant doesn't want to give the whole secret away.) So I've added some suggestions.

6 corn tortillas, cut into eighths (or strips in you'd rather)
6 beaten eggs, with a scant T. of water added to it
1/2 white onion, chopped
1 small jalapeño or serrano pepper 
1/2 small bell pepper, green or red, chopped*
1 small or 1/2 medium sized tomato, chopped (try to avoid using the juice)
3 T. canola oil, divided

Cut up the tortillas into eighths and fry them in a large sauté pan with 2 T. canola oil on medium high heat. Stir and turn frequently until they are lightly browned on both sides. Drain on paper towels. Add the last tablespoon of oil and the onion, jalapeño, bell pepper* and tomato. Leave the fire on medium high. Cook until the onions soften or for just a few minutes if you like some crunch to your vegetables. At this point Juanita says to put the tortillas in. Don't do it! Well. . .not if you want to have some crunch in your tortilla chips. Otherwise it will be as if you never got them that way in the first place. So turn your fire all the way up, add the beaten eggs to the vegetables and cook, stirring frequently, until you see the eggs getting to the set point. Fold in the tortillas strips and pull it from the fire just as the eggs are set. Top with Queso fresco and chopped cilantro.
*The bell pepper is my suggestion. It seems to be pretty standard down here in the valley.

1 comment:

  1. Made this for breakfast using leftovers. It was great. Thanks!