by Kate Heyhoe
This recipe makes enough for four and is easily adapted for larger quantities. It is a rustic, peasant-type of dish, so proportions are loose and the chopping can be coarse. Avoid using very fresh tortillas in this recipe, as ones that are day-old and a bit dryer work best (some folks even use crushed tortilla chips, but that's not my preference). If not serving immediately, cover the pan with a lid to keep warm.
6 corn tortillas
3 teaspoons butter or margarine, divided
1/2 onion, chopped
2 teaspoons powdered red chiles
2 teaspoons ground cumin
1/2 cup chopped green bell pepper
6 eggs, beaten
Salt to taste
1 large tomato, chopped
1-1/2 cups shredded cheddar cheese
2 green onions, chopped
Cut tortillas into coarse pieces, a bit smaller than 1 inch square.
Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add tortillas and cook until the edges start to brown, stirring occasionally, about 4 minutes. Add the chopped onion, powdered red chiles and cumin and stir in the remaining 1 teaspoon of butter. Stir occasionally and continue heating until the onions are cooked through, about 5 minutes.
Reduce the heat to low and add the green bell pepper, eggs and salt. As the eggs begin to set, stir them around with the tortilla mixture. When the eggs are no longer runny, but just before they have fully set, sprinkle the tomato in a layer over the top. Then sprinkle the cheese over the tomatoes and cover with a lid. Turn off the heat but leave the pan on the burner for 5 minutes. The cheese should melt with just the covered lid on top, but if not, then run the pan under the broiler until the cheese is melted and bubbly.
Garnish with chopped green onions and cilantro sprigs. Cut the migas into wedges and serve. Pass some salsa or Pico de Gallo on the side.
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created June 1999
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