I live in deep South Texas and I love corn tortillas. I don’t eat them with every meal, but I can if I want to because I make sure I always have some in the refrigerator.
I love them so much that when I go out of town, I am tempted to take tortillas or corn chips with me if I know that these are not going to be easily available. Such was the case last week, when I traveled out of the country.
No, I did not take tortillas with me and I was perfectly fine without them, but the thought of taking them with me did cross my mind!
I was eager to eat tortillas when I got back though, and so the first meal I fixed for my husband and I upon our return included Mexican Migas
In South Texas migas is a simple but popular breakfast dish that is prepared with cut up pieces of fried tortillas mixed with eggs and other ingredients.
The word migas in English means crumbs, and it is a traditional dish in different Iberian and North American Countries. (Wikipedia).
Migas would actually not have been my first choice because of the fried tortillas, but I let my husband decide what we should eat, and this is what he wanted. I began to assemble ingredients to make them just for him, but I gave in and prepared enough for the two of us, and they were delicious.
My Migas Recipe (for 2)
4 small tortillas
2 bacon slices, chopped
3 large eggs, in bowl lightly whisked
1 tablespoon olive oil
1 large pickled jalapeno or homemade salsa recipe (link)
1 green onion, thinly sliced
Salt & Pepper to taste
- Use a knife to cut the tortillas into ½ – ¾ inch strips and then cut the strips into ¾ to 1 inch rectangles
- Heat the olive oil on low to medium heat in medium non-stick sauté pan
- Add the tortilla pieces and use a wooden or plastic spatula to toss them around quickly to evenly coat them in the oil, and stir often to prevent them from sticking
- Cook them in low heat according to the consistency that you prefer; less time if you want the tortillas soft; more time if you want them crispy
- While the tortillas cook in low heat, use another small pan to cook the bacon in medium heat until crisp
- When the crispy bacon is ready, use a slotted spoon to scoop it and mix it in with the fried tortillas
- Add the eggs to the tortillas and bacon and cook in low to medium heat while making sure to evenly cover the tortillas with the eggs.
- Serve migas and garnish with sliced green onions and pickled jalapeno slices, or top with homemade salsa.
I wanted my migas to be crispy and so I used the jalapeno, but my husband opted to eat them with salsa, which I would have added to the pan, if both of us were going to eat it.
If you want more egg and fewer tortillas, add an extra egg and leave out a tortilla from the ingredient list. You could also add other vegetables, such as regular onions and different types of spicy or non-spicy peppers. If you do add vegetables, you would sautee those separately to prevent the moisture to soften the tortillas too much.
My goal most of the time is to minimize calories if they are not needed, and so cheese is something I rarely add, but once in a while, it can be added to change up the dish. White Mexican cheese in a great choice, but shredded sharp cheddar works well too.
Traditionally, this dish has more fat because people tend to cook the tortillas in more oil, but I find that the extra oil is not necessary, especially if you use a non-stick pan and you make sure the tortillas get coated evenly with the small amount of oil.
Another option is to eliminate the oil all together, and simply use spam to prevent the egg from sticking to the pan.
Enjoy the migas with a fork…additional tortillas are not needed…
A side of beans is a side dish that goes well with migas, but I opted for fruit and yogurt as you can see on the picture.
Speaking about pictures…here are some of the pictures I took during my trip. My husband and I took a few days off from work to take our daughter back to school where she is getting ready to start her last of two semesters of her study abroad program in Italy. We visited Milan, Bergamo and Verona.
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