Migas
Sort-of Migas
The impetus for this cooking adventure was my father's desire to have matzo brei . Of course tortillas aren't a religiously acceptable substitution for matzo but the dishes are obviously very similar and I felt more like having this. I did buy some matzo and I'll make the matzo brei some time this coming week.
1) Soak tortilla chips. I used 19 chips per serving. These were plain chips - salt, oil corn and nothing else. I soaked it in cascabel sauce. I started with a pint which was far more than I needed. One pint could probably work for six servings.
2)Remove excess sauce from the chips. Fry the chips. I used olive oil in a cast iron pan. I could only fry a few at a time. I would push them off to the side and the add more oil and the more chips.
3)Add the eggs. I used two per serving. I used Americuana eggs which are smaller than typical supermarket eggs. Scramble. Mix. Cook to you desired consistency. My desired consistency is about 10 seconds before what you see in the picture. Top with more cascabel sauce and salsa.The picture is about two servings.
This preparation differs from traditional migas in several ways. Traditional migas starts by frying day old corn tortillas in butter. Add a mixture of salsa and eggs. Top with sauteed peppers and onions. Or something like that. I've never made it.
This was good. Using cascabel sauce from a local restaurant was one of the primary reasons. Maybe a quality (mild) hot sauce would be a good substitute. I'm going to try again next week and I'm going to fry the chips and cover them with a crisp sunny side up egg. I think I'll like it more that way.