Not Exactly Grandma’s Migas

Not Exactly Grandma’s Migas

Author Notes: A visit to my grandmother’s house would not be complete without a big breakfast featuring the ultimate Tex-Mex comfort food, migas. A combination of eggs and (preferably stale) corn tortillas, some migas can be a bit dense, but the version I’ve developed over the years has a light, fluffy texture. This dish isn’t going to win any beauty contests, but it’s a real favorite in our household, and it's easy to make for a crowd. I call for canned tomatoes and green chile as they are available year-round, but you can of course substitute good fresh ones in season if you prefer – just chop them and add them to the skillet to cook down rather than pureeing them. Serve these with a side of refried beans, plenty of grated cheese, and your favorite salsa.

WHO: Lastnightsdinner is a self-described desk jockey by day; talented home cook and food blogger by night.
WHAT: Comforting Tex-Mex migas that can scale up to serve a crowd.
HOW: Stale tortillas get shredded, canned (or fresh) green chiles and tomatoes get blended, and the whole mess comes together in a skillet in no time.

WHY WE LOVE IT: Migas that start with chunky vegetables can easily end up dry and disheveled. Not these: the smooth sauce soaks into every shred of tortilla, making an extra silky base for the scrambled eggs.

Serves 6

1 tablespoon rendered pork fat, bacon grease, canola or vegetable oil
1 cup diced onion
kosher or sea salt
1 teaspoon dried oregano, preferably Mexican
6-8 corn tortillas, cut into pieces, about 2 cups total
1 clove garlic, peeled and chopped
1 cup canned whole peeled tomatoes with juice
1 canned (or homemade) whole pickled green chile, stem removed
6 extra-large eggs
To serve: shredded Monterey Jack or Cheddar cheese and your favorite salsa

Heat the fat or oil in a large non-stick skillet over medium heat.
Add the onion, a pinch of salt, and the oregano and cook until the onion is soft and the oregano fragrant.
Add the tortilla pieces, stirring and tossing so they are coated with the fat. Cook 5-10 minutes, stirring occasionally.
In a blender, combine the garlic, tomatoes and chile with a pinch of salt and puree until smooth. Add the puree to the pan, stirring through. Cook until most of the liquid has been absorbed by the tortilla pieces.
Crack the eggs into a bowl and beat just until blended.
Stir the eggs into the tortilla mixture, and allow them to cook, stirring occasionally, until the eggs are set and the mixture is creamy and fluffy.
Remove from heat, spoon onto plates, and top with grated cheese and salsa.