- by Carla Snyder
If you aren't from the southwest, you may not know that migas is the antidote to a big night on the town. It's guaranteed to make you feel better after a little too much cerveza. But did you know that migas is also the antidote to a rough day at work? This dish of bell pepper, chile, tomatoes, eggs, and corn tortillas has what it takes to make whatever ails you fade quietly into the distance.
Level
Intermediate
Prep Time
10 minutes
Cook Time
20 minutes
Serves
2
Cook it With Our
Directions
- Gradually heat a 12 Inch Skillet over medium-high heat, and add olive oil. When the oil shimmers, add two of the tortillas and fry them until crispy, about 1 minute per side. Transfer the tortillas to a paper towel-lined plate. Repeat with the remaining tortillas. Set aside.
- Add the onion, poblano, bell pepper, chili powder, ½ teaspoon salt, and a few grinds of pepper to the hot pan. Sauté until the vegetables begin to soften, about 3 minutes. Add the tomatoes, garlic, and serrano and sauté until the tomatoes start to break down, about 1 minute. Add the vegetable broth (it will spatter) and cook, stirring, until the vegetables are tender but still have a little bite, 2 minutes longer. If the broth evaporates and the vegetables are still tough, add more broth and cook a few minutes longer. The mixture should be saucy but not brothy.
- In a medium bowl, whisk together the eggs, milk, ¼ teaspoon salt, and a few grinds of pepper.
- Cut the tortillas into bite-sized pieces and stir them into sauce. Once they've warmed up, pour the eggs evenly over the top and, with a spatula, gently fold them into the sauce. Continue to fold the eggs into the sauce, allowing the uncooked eggs to flow to the bottom of the pan. Cook until the eggs set, about 1 minute longer. Stir in the cilantro.
- Transfer the migas to heated plates. Sprinkle with cheese and serve with hot sauce on the side.
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