Thursday, February 23, 2012
I love Mexican food and Tex-Mex all day, everyday, but if I had to pick a favorite meal at which to indulge, it would have to be breakfast. No other type of cuisine does breakfast the way they do South of the border: in neat little tacos filled with eggs and meats, with fried tortilla strips mixed with cilantro and cheese, or wrapped up in delicious, portable burritos. Makes the standard plate of scrambled eggs and bacon look kind of sad, doesn't it?
When I read about migas, a dish that's a staple in parts of Texas (Austin being one of them), the description reminded me of what may be my all-time favorite breakfast--chilaquiles. Except migas had even more in it--milk, melted cheese, and tortillas that were fried to a crisp and then added to the pan after the veggies had softened. Dare I say? It sounded even better than chilaquiles. Of course, I had to have a go at it. Since then, I've done a bit of research, and it turns out that chilaquiles are traditionally made without eggs--just salsa, cheese, and fried tortilla strips as the base! So that mouthwatering breakfast I've been making all this time was actually technically migas. Go figure.
In any case, this recipe was absolutely, straight-up delicious. And easy. I whipped it up quickly on Sunday morning, and it started the day (and the week) off right. I love these on their own, but feel free to jazz them up with some homemade salsa, refried beans, any type of breakfast sausage you like, or a good dollop of hot sauce (my boyfriend ate his with some Sriracha). Happy eating. xo
Adapted from The Homesick Texan, by Lisa Fain
1/4 cup whole milk
1/3 cup peanut oil
5 corn tortillas, cut into 1/2-inch wide strips
1 small onion, diced
4 jalapeños, diced
1 cup shredded Monterrey Jack or cheddar cheese (or a combo of both!)
1 cup cilantro, chopped
Salt and peppers
Crack the eggs into a bowl and pour in the whole milk and the cilantro. 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.
Turn the heat down to medium, and add the diced onions and jalapeños to the skillet. Cook until onions are translucent, about three 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. Turn off the heat.
Season the mixture with salt and pepper and garnish with extra cilantro. Serve the migas with salsa, refried beans, flour tortillas, your favorite breakfast sausage, or a good dollop of hot sauce, if you like.