Thursday, July 10, 2008

The Mysterious Migas


What is a Migas you ask? I asked myself the same question when I saw it was what Rachael Ray was cooking on her daytime tv show yesterday. Migas is the spanish word for crumbs and apparently that's all it takes to make this dish. A little of this and a little of that plus eggs. My grandmother made frittatas which is similar to the quiche. This is along the same lines, as it is hearty enough to be served for dinner, however, it looks more like kicked up scrambled eggs.

I didn't follow Rachael Ray's recipe exactly since I read that a Migas is a great way to use up leftovers and I wanted to use up what I had on hand.

This was Rachael Ray's ingredients list and I will post mine below. If you want her exact recipe you can find it at http://www.rachaelrayshow.com/food/recipes/mighty-migas/

Mighty Migas

2 tablespoons EVOO

1/3 pound Mexican raw chorizo, casings removed

4 6-inch corn tortillas, torn into bite sized pieces

1 medium onion, chopped

1 jalapeno, seeded and chopped

2-3 cloves garlic, finely chopped or grated


8 eggs, whisked together

Hot sauce, to taste

salt and freshly ground black pepper

2 tomatoes, seeded and diced

1 avocado, diced

Juice of 1 lime

1 cup shredded smoked cheddar or Montery Jack Cheese

1/2 cup sour cream


Yields 4 servings



My Migas Recipe


2 tablespoons EVOO, plus more as needed

1 chorizo, casings removed

4 6-inch corn tortillas, torn into bite sized pieces

1 medium onion, chopped

1 teaspoon chopped garlic

6 eggs

a couple shakes chipolte sauce

salt and freshly ground black pepper

about 1/2 jar prepared salsa

1/2 green pepper

2 scallions, sliced, green parts only

1 large handful shredded mexican cheese blend (sargento)





I sauteed the chorizo in 2 tablespoons of EVOO until crispy as per Rachael's directions.




The next step was to add the tortillas to the pan so they would crisp up. This is where I came upon my only problem with the recipe. The chorizo began to burn and the tortillas were taking forever to crisp up. I removed the chorizo and threw away the unedible burnt pieces. This made me mad because the chorizo in my opinion is the BEST part of this recipe...sigh...but what could I have done...using the burnt pieces would only result in an awful tasting dinner. Anyway, I then added in a little more oil and sauteed the tortillas until crispy.
This is when I added the onion garlic and pepper. I believe this is the same order that Rachael Ray used but I didn't really refer to the recipe anymore.
While that was cooking I whisked the eggs, chipolte sauce, salt and pepper. When the onions were soft I added the chorizo back to the pan and then added the eggs. I pulled the eggs in to the center with a spatula and let them cook over a low flame.
When the eggs were almost done I added the salsa and cheese and let cook until cheese melted and eggs were cooked.








This was a very easy, fast, inexpensive and delicious meal! This served me and my boyfriend, Steve. One helping for me and two for him. As usual, I asked Steve if I could make this one again and he said Yes! It was a hit!










6 comments:

Culinary Alchemist said...

You seriously rocked this recipe out...!! I will have to endeavor to branch out from frittatas and omelets by trying this...

Michele said...

Shane, if anyone can do it, YOU can!!! Thanks for the compliment!

Sophie said...

Wow! This looks really yummy. I love it when eggs get a make-over! My mouth is watering...can't wait for breakfast :)!

Michele said...

I'm glad you guys think so. My 5 year old niece saw the pics and said "ew, what is that!" LOL She hardly eats anything. She wouldn't eat wheat thins because she didn't know what the "black stuff" was on it! I hope that one day she likes my food!!

Sophie said...

I tagged you in a music meme (check out my latest entry :P).

Amateur Cook said...

I'll take scrambled eggs any way they come!