Do you know Migas? If not, let me introduce me! Migas (extremely Mee-Guhz) are kitschy scrambled eggs thrown with crumbled tortilla chips that give delicious notes of Salty crunchy corn. Usually you will find sausted onions and peppers or tomatoes that are also folded, as well as your selection of coverings.
Migas are served in Mexicans under different names, but this recipe is modeled in Austin, Texas, Tex-Mex Migas. It is a wonderfully satisfying and aromatic meal for breakfast, brunch, lunch or even dinner.
I fell in love with Migas ten years ago during a one -month stay in Austin, Texas. Ali And I tried Migas all over the city, and of course some Migas are better than others.
I visited Austin with my family again during the spring holiday and was ready to visit my old Miga’s recipe again. This simplified and improved recipe power power The best migas ever In my opinion!
Migas
Migas literally translates into “crumbs”, and there is a traditional Spanish dish of eggs and bread crumbs called Migas. For this recipe with Mexican origins we talk about Tortilla chip crumbs.
Migas reminds me of chilaquiles, another Mexican dish with cheeky tortilla chips that are often served with fried eggs on the top. In contrast, Migas are mostly scrambled eggs with some Tortilla chips and optional sauces above.
Migas tips
You will find the full recipe below. Here are my notes from my recipe tests:
Not all Tortilla chips are the same.
Many recipes require frying their own tortilla chips, but they can use high quality chips bought in the shop with great results. Siete’s Maiz chips are fantastic in this recipe.
Cheddar is better than Monterey Jack.
Cheddar melts well as Jack, but offers a sharper and distinctive taste.
Vegetables important.
For the best taste, I recommend a combination of red peppers, red onions and Jalapeño. I also tried this recipe with Poblano pepper, but red peppers are prettier and lets the corn taste of the tortilla chip show better.
You can skip the Jalapeño if you prefer a mild dish or have no desire to hack a little pepper, which can be tedious (you can always add a shot of hot sauce in the end).
Migas are best served immediately.
Recovery remains are good, but the chips lose their precious crispness on the way. They were always able to pour a slight flour from freshly shredded tortilla chip to compensate for this.
Top as desired.
Just keep it or go wild! I only recommend a dash of sour cream and squeeze with fresh lime juice. You can also try a spoon of salsa or a few strokes of hot sauce, cut avocado or guacamole and chopped fresh coriander.
Watch how to make Migas
How to serve Migas
These migas offer protein, vegetables and carbohydrates in a bowl so that you can see it as your own meal.
You can also make Migas Tacos Fill them with this recipe with the Migas mixture and add a few coverings.
If you are looking for MiGAS, you should take these options into account for a complete spread:
More acty Mexican recipes
I love Mexican and Tex-Mex aromas with eggs for every meal of the day! Here are some favorites from my Mexican -inspired category:
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Tex-Mex Migas
This recipe for Tex-Mex Migas has kitschy scrambled eggs, mixed with crumbled tortilla chips, sautéed peppers and onions and covering of your choice! Enjoy a foretaste of Austin, Texas with these delicious homemade Migas. The recipe results in 4 shells (or 8 to 12 Migas Tacos).
scrambled eggs
Pepper mixture
Optional garnings (take your choice)
- Combine the eggs, cream, salt and a few twists of freshly ground black pepper in a bowl. Use a small whisk or fork to mix the eggs until you are even yellow. Set the eggs aside for later.
- Cook the peppers and onions: Warm the olive oil in a large stainless steel pan over medium heat. Add the chopped onion, the pepper, the Jalapeño (if used), cumin and salt. Often stir until the onions are translucent and the peppers are tender, about 5 to 7 minutes.
- Put the peppers in a bowl. Let the pan cool a few minutes and then wash it before the next step (or take a new large pan).
- Put the pan back into the stove over medium heat. Let the pan preheat until it is so hot that you dance or bounce over the surface when you turn a few drops of water into the pan at an angle and then evaporate almost immediately. If you spray and spray on contact, it is not hot enough. As soon as you see a drop dance, go to the next step immediately.
- Add the butter and whirl it around the pan a few times. As soon as the butter foams and usually settles down, pour in the eggs. (If the butter is considerably tanned during this time, your pan is too hot – start it.)
- Let the eggs rest until a white border forms around the pan around the pan, about 10 to 15 seconds. Stir the eggs with the spatula and make sure to stir from the base of the pan.
- Let the eggs rest for another 10 to 15 seconds, then stir and tilt the pan to help the running eggs reach the pan. Repeat the stirring more often when the eggs get hotter until the eggs are still shiny, but mostly set, a total of about 1½ to 2 minutes. Fold the boiled pepper mixture, crispy tortilla chips and cheese and remove the pan from the heat.
- Share the mixture on a plate immediately. Serve with coverings of your choice. Migas are best freshly made when the tortillas keep a little crunch, but stay good in the fridge for up to 4 days. Warm them carefully in the microwave and add tops shortly before serving.
Notes
Recipe, inspired by the Migas Tacos in Veracruz, all of course in Austin, Texas, and from my Austin style recipe for Migas, which has been deleted, with black beans.
Make it gluten -free: This recipe is gluten-free as long as your tortilla chips and optional corn tortillas are gluten-free.
Do it Milk -free: Use non-milk milk like almond milk and leave out the cheese. Top their shells with avocado for Additional creaminess.
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) Paprika