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!

Disfrute!

Migas

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

Directions:
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.

Texans like it Hot!

This is a great appetizer to serve with drinks.


Shrimp Diablo


1 14 ounce package, peeled, precooked frozen shrimp, tail on

Defrost shrimp according to package directions. Leave tail on.


Diablo Sauce:

1 to 2 large fresh jalapeno(s), washed, seeded and diced (Depending on heat desired)

1/2 large white onion, diced

2 medium tomatoes, washed and diced

1 small handful cilantro, washed, stems removed and finely chopped

1 11 ounce can green giant southwestern style corn

4 to 5 tablespoons red cocktail sauce

juice of 1/2 lime

salt and pepper to taste


Directions:

Mix all of the above ingredients together in a bowl and refrigerate until needed.


Fill stemware glass with diablo sauce and arrange shrimp around the rim of the glass. Serve with tortillas or crackers and lettuce if desired.

SERVE COLD. ENJOY!

Another Sandwich...

I know, I know, I know...yes, I'm posting another sandwich. This is just how my week is going. After the holidays and all the baking and slaving over a hot stove, I was just ready for a little break. So enjoy!

Cheesy Bacon Potato Salad

Serves 4 to 6

Ingredients:

1 1/2 pounds Yukon gold potatoes, boiled in jackets and cubed

3 green onions, chopped

6 slices bacon, fried crispy and crumbled

3/4 cup good mayonnaise

1/2 cup plain yogurt

4 to 5 ounces mixed Colby/jack cheese, shredded

salt and pepper to taste

Directions:

Toss all ingredients together, season and gently mix. Refrigerate until ready to use.

Cooks Note: If you want the cubes to stay reasonably in tact after you toss the salad, cook potatoes al dente and refrigerate the cubed potatoes until firmly set before tossing mixture together. Otherwise, the potatoes with mash somewhat when mixed.

Texas Style Pastrami & Turkey on Black Rye with Jalapenos
Serves 4 or more

Ingredients:
1 tablespoon butter
1 loaf dark rye bread, cut lengthwise into three long slices
8 ounces real deli turkey breast (not pressed)
8 ounces deli pastrami
4 slices Provalone cheese
2 large leaves butter lettuce or a nice handful of spring mix
4 to 6 large slices fresh tomatoes
2 to 3 pickled jalapenos, sliced or 15 or so slices
Mayo and/or mustard to taste
Salt & Pepper to taste

Directions:

In a skillet, add 1/2 tablespoon butter and toast all three slices of bread. In the same skillet, add the rest of the butter and heat turkey and pastrami for 2 to 3 minutes and remove.

Building the Sandwich:
Spread bread slices with mayo or mustard and place pastrami on bottom slice of bread, then add 1/2 the cheese slices to the top of the pastrami. Top pastrami and cheese with tomato and jalapeno slices. Add the middle bread slice and top with the turkey, the remaining cheese and lettuce. Add the top and secure the layers together with a long tooth pick or cocktail fork. Divide into individual sandwiches.

Cooks note: I like my deli meat cut on no. 1 or 2 thickness. This is also the cut we used in our restaurant and everyone seemed to really like it and even commented on it. However, to each his own. If you like thicker slices, ask for it. I prefer this particular thickness because it can be fluffed and is much more aesthetically pleasing. It's just plain looks purdy this way! As my Uncle Frank would say ; ).