Texas Migas Recipes

TEX-MEX MIGAS

Steps:

• Melt butter in a large skillet over medium heat; cook and stir green chiles and tomato in the melted butter until tomato is softened, about 5 minutes. Crack eggs directly into the skillet and stir until yolks break; cook until eggs are scrambled and slightly set, 2 to 3 minutes.
• Sprinkle tortilla chips over eggs; mix chips into eggs. Move egg mixture to the side of the skillet, turn off heat, and sprinkle egg mixture with Cheddar cheese. Cover skillet and set aside until cheese is melted and eggs are cooked through, about 5 minutes.
• Stack flour tortillas on a microwave-safe plate; microwave until tortillas are warmed, about 30 seconds.
• Spoon egg mixture onto each tortilla and top with about 1 tablespoon taco sauce.

MIGAS

Steps:

• In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
• Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

MIGAS WITH BLACK BEANS

Steps:

• Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you're at it. Scramble 8 eggs with 3 tablespoons cream/milk, 1/4 teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
• Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 1/2 teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
• Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
• To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer until you're ready to serve.
• Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it's evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
• Scramble the eggs by pushing the mixture around and 'round and 'round until they're about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. Remove from heat.
• Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime or splash of vinegar. Season to taste with salt and pepper.
• Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.

SAN ANTONIO MIGAS

Steps:

• Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
• Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

TEXAS MIGAS

Steps:

• Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
• Cut the tortillas into 1/4-inch-thick strips. Heat the vegetable oil in a wide skillet set over medium-high heat until it reaches 350°F on a deep-fry thermometer. Working in small batches, lay the tortilla strips in the oil and fry, turning occasionally, for about 1 minute. Look for the strips to become golden brown and crunchy. Remove the strips from the oil and let drain on a paper towel. Set aside.
• In a large bowl, whisk together the eggs and cream. Set aside.
• In a medium sauté pan set over medium-high heat, melt the butter. Add the onion and bell pepper, and sauté until the onion is translucent and the pepper starts to soften, about 8 minutes. Transfer the mixture to the bowl with the eggs, then add the tomatoes, cilantro, salt, and pepper. Mix well.
• Pour the egg mixture into the prepared casserole dish. Place the casserole in the oven and bake for 30 minutes, or until the eggs are just set in the center. Remove the casserole from the oven and sprinkle the jalapeños, cheese, and fried tortilla strips evenly over the top. Return the casserole to the oven and continue to cook for 5 to 8 minutes or until the cheese melts. Remove from the oven and let sit for 5 minutes before serving.