Monday, January 31, 2011

Being an Angelino from birth, I lived and breathed Mexican food in Los Angeles. What's not to love. I think Migas has a very authentic taste, even though it originated in Tejas. And for me, it always smells of of home too. If you've never been to Olvera Street in LA, you need to go there sometime. It's rich in history, culture and fabulous food!

Being a Texan for years now, I can defiantly tell you it's a Tex-Mex favorite, as well. And it's great for breakfast or dinner. If you can't take the heat, leave it out. I used to eat jalapenos by the pound and now, since over forty : ) not so much. So I tone down the heat a bit in my dish.

In Spanish, Migas means "crumbs. It was a way to use up the tortillas that were getting old or stale. I love the Mexican people and their fortitude. They don't throw it out. They make another incredible dish!


serves 4

12 corn tortillas, cut into 1/4 inch strips
(Corn is traditional but use flour if you like)
1/4 cup vegetable oil (for frying)
2 medium or 1 large potato, washed and microwaved for 4 to 5 minutes on high.
(Watch it carefully so it doesn't over cook. Cool and cut into small cubes. Peal before you chop if you don't care for the skin.)
1/2 medium yellow or Spanish onion, finely chopped
½ green or red bell pepper, diced
1 sleeve (10 ounces)Mexican Chorizo
6 slices bacon or 6 ounces of sausage, diced/crumbled (optional)
8 large eggs, whisk in a bowl
1 large tomatoes, chopped small
1 handful of fresh cilantro, washed, pulled from the stems
(reserve a few leafy steams to top plates)
1 package taco seasoning
10 to 12 Jared jalapeno pepper rings or freshly seeded peppers (for topping)
1 cup shredded Pepper Jack or Monterey Jack cheese
1 ripe avocados, diced (for topping)
1/4 cup sour cream

In a heavy bottomed sauce pan, add oil. When oil is hot, drop the strips of tortilla in the pot and deep fry half at a time, until crispy and lightly browned. Drain on paper towel and set aside. Using the same oil from the tortillas, add two or three tablespoons in a hot skillet and add (microwave cooked) cubed potatoes, onion and bell pepper. Fry until golden brown and onions and peppers are tender. If you're adding meat, do so now and cook until done. Add chorizo. Cook 3 to 4 minutes and drain excess fat from skillet when done. Add taco seasoning and stir well to incorporate. Stir in eggs. Cook and stir eggs until they are almost done and add tomatoes. If you like your tortillas tossed with the eggs, add them now or add to plates. Toss in the shredded cheese and plate the Migas. Top each plate with fresh finely shredded lettuce, avocado, salsa, jalapeno, sour cream and a sprig of fresh cilantro.

Ta Da! Time to eat!

Cooks Note : For delicious homemade taco seasoning without all the added commercial yuck like MSG, etc., see my recipe below.
Kathy's Taco Seasoning Mix
1 Tablespoon Chili Powder
¼ teaspoon Cayenne Pepper
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Dried Oregano
½ teaspoon Paprika
1 ½ teaspoon Ground Cumin
½ teaspoon sugar
1 teaspoon Salt
½ teaspoon Black Pepper

This recipe is equivalent to about 1 store bought package. Use with 1 pound beef, chicken, pork, etc. You can double or triple this recipe or more if you like and keep it stored in a tightly sealed container. Use about 2 tablespoons to equal 1 store bought package or to your taste.