Migas para Mis Amig@s

Ingredients

  • 2 large eggs
  • 2 to 3 Tbsp tomatillo salsa, Hatch/green chiles, chipotles in adobo, or fresh hot peppers & shallots, minced
  • 1 Tbsp unsalted butter
  • shredded Asadero and/or Oaxaca cheese and/or queso fresco
  • tortilla chips
  • tortillas (wheat or corn)
  • kosher salt
  • black pepper
  • spices (chile powder, coriander, & cumin suggested)
  • hot sauce(s!)

Optional Additional Toppings

  • cilantro
  • crema/sour cream
  • leftover black or refried beans (reheated)
  • lime juice
  • onion relish
  • queso fresco

Tools

  • 8" skillet (well-seasoned cast iron or non-stick)
  • plancha, crepe pan, or other flat-bottomed cast-iron pan
  • fork or whisk
  • plate
  • silicone spatula
  • small bowl
  • small kitchen towel

Preparation

Crack the eggs into small bowl, then beat or whisk them until the yolks & whites are thoroughly combined. Season the ggs to taste with kosher salt, black pepper, and any combination of spices desired. (I typically use chile powder & cumin, and sometimes include coriander. You could get really interesting and use chaat masala...) Break some tortilla chips into bowl and mix with eggs until the eggs are completely covered; the exact amount is personal preference, and something to dial in over time. Let the tortilla chips soak while moving on with prep. Migas are a great way to use up the chip crumbs at the bottom of the bag, too!

Heat the plancha/crepe pan/cast iron skillet over medium heat. Toast tortillas in the pan, one at a time, on each side, until browned & crisped to personal preference. Keep the toasted tortillas warm in a folded kitchen towel. This step can be completed in tandem with the next three steps below.

Melt butter in the skillet until foaming but not browning. Then, add the salsa or any of the following: Hatch/green chiles, chipotles in adobo, or fresh hot peppers & shallots. Sauté until fragrant and some of the liquid volume is reduced, if using salsa.

Add the eggs to the pan and stir to integrate the cooked salsa or vegetables with the eggs. Swirl the pan over heat as if making an omelette, taking care to expose uncooked egg to heat so it begins to solidify.

Add the cheese to the eggs as if making an omelette, then fold the egg in half over the top. Remove the pan from heat and allow the carryover heat to continue melting the cheese.

Place the tortillas on a plate. Using a silicone spatula, divide the eggs into equal parts for the number of toasted tortillas. I find two eggs to three 8" tortillas works well. Fill the tortillas with any leftover beans pulled from the fridge & reheated, then the eggs. Add hot sauce to taste on top of the eggs; my typical mix is Valentina Black Label, El Yucateco Chile Habanero, and Yellowbird Serrano condiment. Finally, top with any additional cheese, cilantro, crema/sour cream, lime juice, onion relish, and maybe a couple broken-up tortilla chips for extra crunch.

Crack open a cold beverage that augments the flavors.

Enjoy!

24 thoughts on “Migas para Mis Amig@s”

  1. Oooh, can't wait to try this!

    I met with a nutritionist who said that the protein in an egg is all in the white, so for an extra protein boost, an easy trick is to mix in an extra egg white.

    1. I'm (supposed to be) limited to 5 eggs a week because cholesterol, but I can have all the egg whites I want so I always keep a carton in the fridge. I mix about 3/4 cup with one whole egg for a good size omelet. You need a little more fat in the pan and low slow heat to prevent sticking, though.

  2. funny, but I've never made migas. Thanks for the detailed description.

    also, El Yucateco salsas are the Bomb. I like all of them, but I am particularly enamored with the green habanero. It's my go-to for dolloping on green chile chicken chilaquiles. But the black label is smoky awesome and the XXXtra Hot Kutbil-Ik is very flavorful. A little goes a long way.

    1. I probably make migas for lunch once or twice a week these days. In a work-from-home scenario, it hits the sweet spot between convenient, delicious, and reasonably healthy.

      I’d love to learn more about Citizens’ go-to hot sauces. This JKL-A article has some interesting options I haven’t tried before. I’m particularly curious about Todd’s Inner Beauty, Secret Aardvark, & Lottie’s Barbados.

      1. I thought religion was off-limits as a topic?

        I am on record as being partial to Louisiana as my go-to. The aforementioned El Yucateco product line gets lots of use when I want heat. Huy Fong Sriracha and sambal olek, and Mae Ploy Sweet Chilli for various Asian food applications.

        I also love Bufalo Chilpotle (yes, it says Chilpotle on the label). Smokey and not too hot.

        1. My two main go-to’s are Valentina and Crystal, depending on the application. I also keep Huy Fong sriracha and chili garlic as the first two off the bench, and I use Mae Ploy mainly as a straight dipping sauce.

          For Christmas this year I got a gift set of Weak Knees hot sauces that had the curry sriracha, gochujong sriracha, and extra hot gochujong sriracha. I haven’t tried the extra hot yet, but the other two are a good mix of heat, flavor, and sweetness, with a lot of depth to them. Very tasty.

          1. My go-to is Cholula's chili lime. Melinda's Mango Pepper sauce was another one that I loved, though I don't know that I'd properly classify it as a hot sauce, given how mild it actually was. A ton of flavor though.

        2. Oh, hot sauces. Crystal is my girlfriend - I'm friends with a member of the family that produces tobasco, we don't talk about hot sauce because tabasco is an inferior louisiana hot sauce. Franks for wings (and cooking with), valentina for mexican sauces - here I totally agree with JKL-A the other big brand names of Mexican hot sauces are good enough to use, but I prefer valentina - Donald Link's sweet potato habanero hot sauce is one of my alltime favorite condiments. The sweet / spicy is perfectly paired for smoked meats. I've reduced it down to use as a glaze for smoked salmon as well. I've got various Korean pepper pastes, the trad sriracha and sambal oelec and Grama's sweet chili sauce which is more heat than sweet. I also consider the Hot bbq sauce from John Hardy's to be a hot sauce and not a bbq sauce.

          1. Sambal olek & gochugaru — I don’t know why I didn’t include either of these in my own mental roster, but Doc, Mike, & you all remind me that I should be. I wonder if it has something to do with how I use them — more as a cooking ingredient than a condiment — compared to the others?

            Gonna have to give that Donald Link sweet potato-habanero sauce a whirl. It sounds amazing.

            1. I definitely use sambal as both an ingredient and a condiment.

              Which reminds me (vaguely) of my go-to lunch in grad school when I didn't brown-bag. There was a Chinese place in the Price(y) Center at UCSD, which had the most incredible chopped fresh chile-garlic-ginger-i-don't-know-what condiment, which they sold in those little condiment to-go cups for a quarter. I would buy one of those and a serving of brown rice (a dollar). Zomg!

  3. When we drove back home a couple weeks ago I got a jar of Hatch chiles at a grocery store in Tucumcari, NM that I've been looking for an excuse to open up. I think this may be that excuse.

    I was planning eggs and waffles for dinner tonight, but I may leave the waffles for everyone else and make this for me instead.

    1. meat or bS might have other suggestions about sourcing, but for those who don’t have occasion to make the drive through the Land of Enchantment, ordering a mess of just-harvested, fresh-roasted & chopped chiles from the Hatch Chile Store has become an annual tradition for me. They ship the chiles, which are frozen in 1lb bags, in an insulated container atop dry ice. Doing this has eliminated allegations of me producing chemical weapons in the kitchen while home-roasting fresh chiles. Hat tip to my colleague Aaron, an enrolled member of the Diné, Hidatsa, & Mandan nations, who hipped me to the source.

      1. I'm thankful for proximity and costco having made a 505 jar'd flame roasted chili a thing I can get most of the year. I look for a packaged in 'burque or Las Cruces as proof of actual hatch before buying. Whole paycheck has been known to sell Chinese chilis under the Hatch name so I try to keep it in the 505 area code for packing. I could be being duped but that's a risk I'll take. Whole paycheck is now stocking fresh young guns hatch chili every fall and I've also been accused of creating weapons grade crowd repellent in our kitchen but the stew and cheese burgers are worth it.

        1. I drove through Hatch a few years ago, driving my parents home from California (southern route to visit The Boy in LA, then friends in Tucson).

          They didn't want to stop. I cried on the inside.

      2. Okay, the hatch store online got me to bite and I ordered some very, stupidly expensively priced food stuffs that I've been craving for a very long time. Good think Dr. Chop is planning on not being in the house for a couple of days while I gorge on these rellenos.

  4. I made these tonight, and they were very good. My batch could have used more chiles and more chips, but that's definitely getting added to the regular breakfast/lunch rotation.

  5. I made these for lunch and they were fabulous. I used Chipotles and found out you can't have too much cumin. I was going to use Tikka masala but I couldn't get the jar open.

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