Intrigued, I immediately Googled and came across this enticing description in Wikipedia:
Migas (Spanish pronunciation: [ˈmiɣas]) (“crumbs” in English) is the name used for a dish in Spanish and Portuguese cuisine and a significantly different dish in Tex-Mex cuisine.
In Tex-Mex cuisine, migas are a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla; the meatless version includes diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa or pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos. In some areas, it may have been traditionally eaten during Lent. The meat version adds a spicy chorizo to the standard ingredients. The tortilla strips can also be deep-fried until crunchy (not traditional).
Well, color me intrigued! I’ve been wanting to try them ever since, and seeing as I have some leftover corn tortillas in my pantry, I decided to give this yummy dish a try a few mornings ago.
Based on my Googling, I determined the following:
- Migas are a dish to use up leftover — preferably stale — tortillas.
- There are many variations on migas — you can dress it to suit your personal tastes and what you have on hand!
- The accepted ratio seems to be 1 tortilla and 2 eggs per serving — this is a dish easy to make for 1 or 4 or more!
- While you could no doubt bake the tortilla strips to crisp them, the accepted practice seems to be to crisp them up in a bit of oil in a skillet. I greatly reduced the amount of oil needed by using a non-stick skillet — that way, I could use the barest whisper of oil (I suggest canola or olive oil).
I made my Migas meatless and served turkey sausage links on the side. You can eat them as is with no other accompaniment, or round it out however you like — with vegetarian sausage or Soyrizo, chorizo, black beans or pintos, refried beans and flour tortillas…the possibilities are endless.
This tastes so yummy and is so easy, you’ll find yourself singing along with Las Migas whether you speak Spanish or not! 😉 (Go on, take 2 minutes and 40 seconds out of your day and listen to this beautiful song — you know you want to!)
Migas, Missie-Style (Serves 2; adjusts up and down easily)
- 2 corn tortillas, cut into strips
- 4 eggs (or 1 cup egg substitute)
- Splash of milk, evaporated milk, cream, or dollop of light sour cream
- Seasoning for eggs to taste: seasoned salt, coarse ground black pepper, splash of Tobasco or hot sauce
- Diced/sliced onion to taste (whatever onion yo have on hand — I used green onion)
- Jalapeño to taste (whole, fresh, & deribbed or pickled slices — remember, wear gloves if you’re handling peppers with your hands!)
- Grated cheese to taste (I used reduced-fat cheddar)
- “Dressings” to taste: salsa, reduced-fat sour cream or fat-free Greek yogurt, fresh cilantro
- Splash of olive or canola oil
- Very lightly oil a non-stick skillet and heat over medium heat. Toast tortilla strips in skillet, stirring occasionally, until crisp. Remove from skillet and place on a paper towel, if desired (if you used the barest minimum of oil, there should be virtually no oil from the tortilla strips).
- Meanwhile lightly whisk together eggs, seasonings, and milk.
- If necessary, lightly oil skillet again. Cook onion and jalapeño until soft. Add in eggs and cook, stirring gently as they thicken. After eggs have begun to set, but before they have reached desired doneness, gently stir in tortilla strips (I like to add them near the end so they’ll stay crisp).
- When eggs are almost done, sprinkle with grated cheese. Dress as desired with salsa, cilantro, sour cream, etc.