Recipe: Migajas

Migajas (or sometimes just migas) is the Spanish word for "crumbs". It is also a Mexican dish [1] for getting rid of left-over tortillas. Because it has eggs in it, it's traditionally a breakfast dish, but it can really be eaten for any meal. I never had these while I was on my mission (because we always made our own breakfast) [2], but I've had them since and quite enjoy them. This recipe serves 4–6 people.

INGREDIENTS

A pasilla or Poblano pepper

• 4 large eggs
• 3 Tbsp. crema (Mexican table cream) or sour cream [3]
• 6 strips bacon
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 4–5 6-inch corn tortillas, cut in half and then into strips (see photograph)
• 1/4 c. onion, diced
• 1 clove garlic, minced
• 1/2 4-oz can chopped green chillies
• 1 c. Monterrey Jack cheese, grated
• 2 Roma tomatoes, chopped
• 1 avocado, chopped
• 2 tsp. fresh cilantro, minced
• 1/2 pasilla or Poblano pepper [4], de-seeded, de-veined, and chopped
• salt, to taste
• flour tortillas

DIRECTIONS

Beat together the eggs and crema or sour cream. Add salt to taste. Set aside.

Cook the bacon until crispy, drain, and set aside.

If needed, add the butter and olive oil to the bacon grease. Add the corn tortilla strips and fry until crispy, drain, and set aside. These are the actual migajas or crumbs referred to in the name of this dish.

To the remaining grease, add the onions and garlic and sauté until transparent. Drain the grease. Add the eggs, chopped green chillies, and cheese and scramble.[5] When the eggs are done, remove from heat.

Stir in the tomato, avocado, cilantro, pasilla pepper, bacon bits, and tortilla bits (add these last so they stay crunchy).

Serve immediately with warm flour tortillas.[6] Garnish with crema and cilantro. They can be eaten as tacos or by tearing off pieces of flour tortilla and scooping up the migajas.

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Notes:

[1] There is a Spanish dish, also called migas, which is quite different from the recipe I give here. See http://en.wikipedia.org/wiki/Migas.

[2] For those who are unsure why Latter-day Saints (Mormons) go on missions, I recommend you visit here and here, where you can learn more about LDS beliefs concerning sharing the Gospel of Jesus Christ. If you have more questions, ask and maybe I'll do a full post on the topic.

[3] I prefer the crema, but since it's hard to use up a whole bottle before it goes bad, sour cream will do fine.

[4] You actually want a Poblano pepper, but grocery stores in the United States and Canada usually mislabel them as pasilla peppers. You can also use a mulato pepper. Poblano peppers aren't hot, especially when de-seeded and de-veined. They just add flavor.

[5] The chillies and cheese may give the eggs a grey, unappetizing appearance while you're scrambling them, but I promise you it will turn out delicious in the end.

[6] Remember to warm your tortillas on a hot pan. If you microwave them they'll just get soggy.