Migas are the Mexican version of scrambled eggs with crispy fried corn tortilla chips mixed in. There are plenty of variations, but one hard-and-fast rule is that you can’t use flour tortillas – that’s not authentic! Use yellow or white corn tortillas.
10 yellow or white corn tortillas
vegetable oil
12 eggs, beaten
1/2 teaspoon sale
1/2 teaspoon coarsely ground black pepper
1 cup shredded cheese (Cheddar or a good Mexican white is preferred)
1/4 cup finely chopped onion
1/4 cup finely chopped firm, ripe tomato
2 jalapeno peppers, seeded and finely chopped (optional)
1. Cut tortillas into 1 x 2 inch rectangles. Pour oil into a large skillet to a depth of about 1 1/2 inches. Heat over medium-high heat. When oil is hot, but not smoking, fry tortilla pieces, stirring to keep them from sticking together. Before they are crisp, transfer the chips to a platter covered with paper towels to drain. Set aside.
2. Discard about half the oil, return pan to heat, and add eggs. Season with sale and pepper, and stir constantly. As eggs begin to set, add tortilla chips and continue to stir, scraping the bottom of the pan. When the eggs reach a soft scramble, fold in cheese, followed by onion, tomato and jalapenos. Serves 6.
The recipe is from Cooking the Cowboy Way by Grady Spears and David Manning. You can order it by clicking HERE.