I didn’t truly discover Migas until the last time I was in Austin, a year ago. I’d heard of them before but never really paid much attention. Well. The more fool me. You can bet your bottom dollar that on this trip, I will be making my merry way to brunch and ordering a giant plate of migas on more than one occasion. It’s only right.
Migas are made up of scrambled eggs, fried corn tortilla strips, salsa and cheese. As with Spanish Migas, the Tex-Mex version is based on the use of day-old bits and bobs – tortillas that have been sitting around for a while are perfectly used up here, in the same way that day old peasant bread is used in Spanish migas. I made them for us the morning after a night of enchiladas.
They are also a winning hangover cure, in case you’re in the market for that kind of thing. If you’re in Austin, head to Trudy’s for some of the best. If you’re not in Austin, try these.
adapted from The Homesick Texan
- 5 eggs
- generous splash of milk
- 3 tbsp peanut oil
- 3 corn tortillas cut into strips or 1 cup tortilla chips, crumbled into small pieces
- 1/4 an onion, diced
- 1 jalapeno pepper, diced (de-seed it if you’re not a fan of heat)
- 1/2 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
- 1/2 cup of salsa
- 1/2 cup fresh cilantro
- Salt and pepper to taste
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes
4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.