Migas
Migas (pronounced MEE gas) is a Tex-Mex tangle of eggs, bits of corn
tortilla, and a host of savory ingredients, from black beans, chorizo and cheese
to salsa, avocado and chiles. A dish that many professed egg-haters relish, it
probably can thank its existence to thrifty cooks looking to use left-over
tortillas, since tortillas are an integral part of the dish. The word, migas, in
fact, is derived from the Spanish word for crumbs.
Ingredients:
* 4 Large Eggs
* 1 T Water
* 1 T Salsa (your favorite, but it should be chunky)
* 1 T Butter
* 1 T Olive oil
* 2 6-inch corn tortillas, torn into small pieces
* 1/4 C Finely chopped white onionS
* 2 T Chopped green chiles
* 1 Medium tomato, seeds and pulp removed, chopped
* 1/2 C Chopped avocado, sprinkled with a little lemon juice
* 2 t Minced fresh cilantro
* 2/3 C Grated mild cheddar, Monterrey jack, or Mexican white cheese
* Crema or sour cream
Directions:
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.
Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.
This recipes is sized for two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish.
Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.
Michael's Pico de Gallo
Watermelon Agua Fresca
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Ingredients:
Instructions:
Instructions: Cut rind off melon; discard. Cut flesh into about 1" cubes.
Puree melon, a portion at a time, in a blender or food processor. Pour
through a strainer into a 2 - 3 qt pitcher or bowl to remove seeds. If
making ahead, cover and chill up to 1 day.
Mix melon puree with lime juice, sugar to taste, and water. Pour into glasses over ice cubes. Garnish with lime wedges. Prep Time: 10 - 15 min NOTE: You can chill the watermelon mixture up to 1 day Makes: About 2 qts, 6 servings |