Wednesday, June 15, 2011

Me and my Migas

Migas Tacos are a typical Latin breakfast that incorporates lightly crushed tortilla chips along with a mixture of eggs scrambled with diced tomatoes, chopped jalapeño peppers and onion. The Spanish word "migas" translates as "crumbs" and rightfully so.  It is the Latin version of an omelet. Growing up in a Hispanic home meant that we often made "Migas" for breakfast and occasionally for dinner.   I loved having Miga tacos with refried pinto beans.  Sometimes after along day of work when I don't feel like cooking up a huge meal, we will make Miga Tacos for supper.  The way the kitchen smells with the beautiful ingredients cooking on the stove, it takes me back to growing up in deep south Texas.  I think I'm going to make some this weekend....yum, yum.

1/3 cup lightly crushed tortilla chips
1/4 cup chopped onion
1/4 cup diced tomatoes
2 tablespoons chopped jalapeño peppers
1 teaspoon vegetable oil
2 eggs, lightly beaten
Pinch of salt and pepper
2 (8-inch) soft taco-size flour tortillas, warmed
1/2 cup (2 oz.) shredded
2% reduced-fat Mexican four-cheese blend

Sauté the first 4 ingredients listed in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent. Next, whisk together eggs, salt, and pepper. Add to skillet, and cook. Gently fold eggs, without stirring heavily to 2 minutes or until eggs begin to set together. Spoon the miga eggs into warm tortillas, and sprinkle with cheese; serve immediately.

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1 comment:

  1. Oh Yoli, these look terrific. It reminds me of Texas too. I have not made these in a long time, I think I will make some this weekend. I need to try them with refried beens.

    Thanks for sharing.