Sunday, April 04, 2010

The Migas Touch

Migas for brunch, originally uploaded by lazysundae.

We have a ton of tortillas leftover from taco night as well as some chorizo from another night that I made soup. So Alex suggested migas for brunch, which I have never eaten, much less cooked. Migas means "crumbs" in Spanish and refers to the fact that leftovers are typically used. So here's how:

1. Scramble some eggs with salsa (we used green) and set aside.
2. Tear up some corn tortillas, dice a white onion.
3. De-pulp a tomato, dice. Dice an avocado, chop a handful of cilantro. Set these aside.
4. In a heavy skillet, heat up some butter with olive oil and cook the onion til translucent. Add the torillas and cook until a bit crisp. We added some potatoes also, and when these had cooked some we added chorizo and black beans.
5. Add the egg mixture and scramble. Add salt and pepper as necessary.
6. To serve, plate the scramble mixture and top with shredded jack cheese, tomatoes, avocado, sour cream and cilantro.

You can add whatever you want to this - chilis, ham, turkey, cheddar, whatever you want. I wouldn't mind having this more often!

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