the REAL breakfast of champions
Migas (noun) A delicious concoction that includes egg and fried corn tortilla. Migas are not available in Colorado because granola hippies are far too enamored with green chili…
Thanks dictionary.com!
What that definition doesn’t tell you is that this dish, with its insanely simple ingredients list has frustrated more home chefs than any other… It’s true I just asked every home chef within shouting distance (it’s an ineffective survey method I know, but it’s Sunday morning and I’ve only had one cup of coffee). So with a margin of error of around 100% we move on to how to make migas without turning it into a wet nasty pile of goo.
First grab a few eggs and scramble them. While you are beating those eggs senseless put a skillet on high heat. Once the eggs are sufficiently whipped put them in the skillet and throw in a dash of milk. Lower the heat to medium low and keep the eggs from sticking to the pan with a non-stick spatula. Continue to do this until the eggs are pretty close to firm. This is the perfect time to throw in some corn tortilla chips (if you use flimsy tostidos El Pato, the god of Mexican breakfast, will strike you down with a bolt of bad menudo!)
Obviously this is a much better meal when you fry your own chips (more on that later), but I know that deep frying chips on a weekend morning is rarely on anyone’s agenda. So in a pinch just use the thickest and corniest chip available. Once the chips are in, you wait a few minutes, stirring occasionally, and then serve on corn or flour tortillas.
I personally prefer migas with a bit of cheese (known as chillaquilles in San Antonio) and a fresh red salsa.
How to make homemade chips:
Get a vegetable oil (put the EVOO down Rachel Ray!) up to shimmeringly hot temperature. To test throw in a bit of tortilla and see if it starts to fry. Have a plate with a paper towel over it on the side to act as the drain rack and fry those tortillas until they are golden brown. If you screw a few up, who cares, tortillas are cheap and home made migas are worth it!
2:45 pm
john_houston says:
Very nice! I always try to improve migas by adding ingredients but in truth, its elegance is what makes the dish so remarkable. You’re right about the timing of chip addition. To soon and you have revulsion instead of the desired textural contrast of smooth and crunch.
7:31 am
Kathy Hook says:
Yummy photos and great directions! Can I request some for next weekend? Question; have you made these for Denverite’s and do they like them?
12:02 am
Ryan says:
I find that migas is a good way of using stale corn tortillas as well (that’s usually the inspiration for the meal). When frying the tortillas, I’ll saute some onions first, then remove them and crank up the heat for the frying for a little extra flavor. Then I’ll mortar & pestle some salt (to make fine salt/pickling salt/popcorn salt) and toss it on the to fried squares, which makes all the difference.
I’ll have to try your cooking method — to avoid the mush I always just cooked everything separately and combined to serve.
6:26 am
mike_NJ says:
Ohhh yes.. Migas has been one of my favorite meals that Erin has introduced to me. Eggs and chips wrapped up in a tortilla with salsa.. how can you go wrong.
Because of this post, I think i’m going to hit the corner Bodega for chips. Thanks!
4:24 pm
erin_NJ says:
Haha, I’ll have to follow this to the letter next time I make migas…now that I know that I could be smited (smote?) by El Pato!