Migas

Texas-style Migas is a delicious and comforting breakfast utilizing old corn tortilla scraps fried to perfection and cooked with eggs and vegetables.

Texas-style Migas is a delicious and comforting breakfast utilizing old corn tortilla scraps fried to perfection and cooked with eggs and vegetables.

Migas is a classic Tex-Mex breakfast dish that combines scrambled eggs, crispy tortillas, and a few fresh vegetables into a hearty and satisfying meal. Its name, which means “crumbs” in Spanish, reflects its humble origins as a way to use up leftover tortillas.

Over time, migas has evolved into a beloved staple in many households, appreciated for its simplicity and bold taste.

What Makes This So Great?

One of the best things about migas is its versatility. It’s a dish that can be easily tailored to your preferences and available ingredients. The combination of crispy tortilla pieces, scrambled eggs, and fresh vegetables creates a satisfying texture and a delightful mix of tastes. Migas is also quick to prepare, making it a perfect option for busy mornings or a lazy weekend brunch. Additionally, it’s an excellent way to use up leftover tortillas and other ingredients you might have on hand, reducing food waste and making the most of what you have in your kitchen.

What Kitchen Items Do You Need To Make This?

To make migas, you’ll need a few basic kitchen items:

1. Cutting Board and Knife: For chopping the vegetables.
2. Large Skillet: A non-stick skillet works best for cooking the tortilla pieces and eggs.
3. Spatula: For stirring and scrambling the eggs.
4. Mixing Bowl: To beat the eggs before adding them to the skillet.
5. Paper Towels: To drain the fried tortilla pieces and remove excess oil.

These items are likely already in your kitchen, making migas an accessible and convenient dish to prepare.

What Ingredients Are Needed For This Recipe?

Here are the ingredients you’ll need to make migas:

1. 1 tbsp vegetable oil: For frying the tortilla pieces.
2. 5 corn tortillas: Cut into 1-inch squares.
3. 1 tbsp butter: For sautéing the vegetables.
4. ½ white onion: Finely chopped.
5. 1 small Roma tomato: Finely chopped.
6. 1 small jalapeno: Finely chopped.
7. Salt and pepper: To taste.
8. 5 eggs: Beaten.

For the salsa (optional, but adds a great touch):

1. 3 dried guajillo chiles
2. 3 Roma tomatoes
3. 1 jalapeno
4. ½ white onion
5. 3 garlic cloves
6. Salt to taste

How To Make It

For the Salsa

1. Prepare the Chiles: Cut the stems off the guajillo chiles and dump out the seeds. Heat a pan over medium-high heat. Add the chiles, stirring and flipping occasionally, and cook until they smell toasty, about 30 seconds to 1 minute. Remove and set aside.
2. Char the Vegetables: Add the white onion, Roma tomatoes, and jalapeno to the hot pan. Let them sit for a minute to sear and turn over to sear the other sides. Once decently charred, add in the garlic and char for a minute.
3. Simmer: Add the chiles back to the pan and add 1 cup of water. Bring to a boil, lower the heat, and simmer for 10 minutes until everything is softened.
4. Blend: Remove from heat, reserve the liquid, and carefully add all the ingredients to a blender. Season with salt. Add ¼ cup of the liquid as needed to create a smooth salsa. After blending, taste and add more salt if necessary.

For the Migas

1. Fry the Tortillas: Add vegetable oil to your pan over medium-high heat. Add the cut-up tortilla pieces, stirring occasionally until golden with some charred spots, about 6-8 minutes. Transfer to a plate with paper towels to drain.
2. Sauté the Vegetables: Reduce heat to medium and add butter to the pan. Add the finely chopped onion, jalapeno, and Roma tomatoes. Season with salt and pepper and cook until softened, about 5 minutes.
3. Add Tortillas and Eggs: Add the fried tortilla pieces back to the pan and pour over your beaten eggs. Season with salt and pepper. Cook, stirring slowly in big sweeping motions, until the eggs are mostly set, about 2 minutes.
4. Finish and Serve: Add a few spoonfuls of salsa over the mixture and give a couple more stirs until the eggs are done to your preference. Remove from heat and serve alongside avocado, more salsa, and hot sauce.

What Is The History Behind This Recipe?

Migas has its roots in Spanish cuisine, where the term originally referred to a dish made from leftover bread crumbs. This dish was brought to the Americas by Spanish settlers and eventually evolved to incorporate local ingredients, such as corn tortillas.

In Mexico and Texas, migas became a popular breakfast option, particularly among ranchers and farmers who needed a hearty, energy-boosting meal to start their day. The Tex-Mex version of migas, which includes ingredients like jalapenos, tomatoes, and cheese, reflects the blending of Mexican and Texan culinary traditions.

What Can I Switch Up To Make This Different If I Have Dietary Needs?

Migas is a flexible dish that can be easily adapted to meet various dietary needs. Here are some ideas for modifying the recipe:

Vegan

• Egg Substitute: Use a vegan egg substitute or crumbled tofu instead of eggs.
• Butter Replacement: Use a plant-based butter or additional vegetable oil.

Vegetarian

Migas is already vegetarian, but you can add more vegetables like bell peppers, spinach, or mushrooms to increase the nutritional value and add more variety.

Gluten-Free

• Gluten-Free Tortillas: Ensure that your corn tortillas are certified gluten-free. Most corn tortillas are naturally gluten-free, but it’s always good to check the packaging to be sure.

Low-Carb

• Tortilla Substitute: Use low-carb tortillas or even strips of zucchini or bell peppers instead of traditional corn tortillas to reduce the carb content.

How Should I Store This?

Migas is best enjoyed fresh, but you can store leftovers if needed. Here are some tips for storing and reheating migas:

Storing

• Refrigeration: Place any leftover migas in an airtight container and store in the refrigerator for up to 2 days. The tortillas may lose some of their crispness, but the dish will still be tasty.
• Freezing: While not ideal, you can freeze migas. Allow the dish to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 1 month. Be aware that the texture may change slightly upon reheating.

Reheating

• Stovetop: Reheat migas in a skillet over medium heat, stirring occasionally until warmed through. Add a little butter or oil if the dish seems dry.
• Microwave: Place the migas in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through.

Migas is a delightful and versatile dish that brings together the best of Tex-Mex cuisine in a simple, yet satisfying way. Whether you’re cooking for a busy weekday breakfast or a leisurely weekend brunch, migas is sure to please.

Its combination of crispy tortillas, scrambled eggs, and fresh vegetables, this dish is both comforting and energizing. Plus, with the flexibility to adapt the recipe for various dietary needs, migas can be enjoyed by everyone. So, gather your ingredients, heat up your skillet, and treat yourself to a delicious plate of migas!