Recipe by Witch Doctor
In this dish, you are limited only by your imagination. You have a world of ingredients to choose from. In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are: Crispy cooked and crumbled bacon; Chopped ham; Crumbled chorizo (Browned before you add the eggs); Cooked, shredded chicken or turkey; Grated or diced potatoes (sauteed until tender before adding the eggs; Poblano chiles; Green Bell pepper; Your favorite hot sauce; Green onion; Cayenne pepper (a dash or so); Minced garlic. As long as your dish contains the requisite tortillas, you will still have migas. Of course, if you omit the tortillas, you'll still have a delicious, satisfying dish, but you won't have Migas.
- 4 large eggs
- 1 tablespoon water
- 1 tablespoon salsa (preferably chunky)
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 (6 inch) corn tortillas, torn into small pieces
- 1⁄4 cup finely chopped white onion
- 2 tablespoons chopped green chilies
- 1 medium tomatoes, seeds and pulp removed, chopped
- 1⁄2 cup chopped avocado, sprinkled with a little lemon juice
- 2 teaspoons minced fresh cilantro
- 2⁄3 cup grated mild cheddar cheese (or Monterrey jack)
- sour cream
For the Crema
- 1 cup whipping cream
- 2 tablespoons buttermilk, cultured (2% or 4%)
Directions See How It's Made
- In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
- Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.
- Warm the butter and olive oil in a heavy skillet.
- Add the tortilla pieces and saute 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.
- For the Crema:.
- (MAKES JUST OVER 1 CUP).
- Gently stir together the whipping cream and buttermilk in a small non-reactive bowl. Loosely cover the bowl, and allow it to sit at room temperature between 8 and 24 hours until thickened and tangy.
- Stir well, cover and refrigerate.
- Crema will keep for at least one week.
- *"A word of caution: This is not the time to try out the vinegar/milk buttermilk substitution. If you don't have any buttermilk in the house, I'm afraid you're just going to have to make trip to the store.".