Family Table


(styling/karoline boehm goodnick; wendy maeda/globe staff)
June 11, 2008

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Serves 4

The Tex-Mex breakfast dish migas is a staple in Spanish and Mexican cuisines. "Migas" means "crumbs" in Spanish, and the dish is a way of using up stale bread or tortillas. In Texas, migas are made with eggs, Monterey Jack cheese, onion, fresh tomatoes, and chili peppers, all scrambled in a skillet with strips of fried corn tortillas. You can also add spicy chorizo or golden bacon to make it a more substantial meal. Corn tortillas are more authentic - and add a nice texture to the dish - though you can also use flour tortillas. Seed the jalapeno peppers to lessen their heat, but if you prefer a milder dish, use a green bell pepper in its place. Migas are topped with a simple fresh tomato salsa, but pieces of ripe avocado give the dish more depth. Serve this as a summer with rice and black beans.

5 plum tomatoes, seeded and cut into 1/4-inch pieces
1 Spanish onion, finely chopped
2 teaspoons chopped fresh cilantro
Salt and pepper, to taste
6 corn tortillas (6 inches each), cut in half and then into 1/4-inch strips
2 small jalapeno peppers, seeded and chopped
1/4 cup plus 1 tablespoon canola oil
1 1/2 tablespoons (approximately 2 small) jalapeno pepper, seeded and minced
8 eggs
2 tablespoons milk
3/4 cup shredded Monterey Jack or sharp cheddar cheese
1 ripe avocado, diced (for serving)
1. In a small bowl, combine 1/3 of the chopped tomatoes, 1/4 cup of the onion with the cilantro, salt and pepper. Stir well to make a salsa; set aside.

2. In a medium skillet, heat 4 tablespoons of the canola oil. Add the tortilla strips and fry, tossing constantly, for 3 to 4 minutes or until they are crisp. Transfer to paper towels to drain.

3. Turn the heat down to medium. Add the remaining 1 tablespoon canola oil, remaining onion, and jalapenos. Cook, stirring often, for 5 minutes, or until the onion softens.

4. Add the remaining tomatoes with plenty of salt and pepper. Continue cooking, stirring occasionally, for 5 minutes, or until the tomatoes soften.

5. Meanwhile, in a bowl beat the eggs and milk. Add the egg mixture to the pan and use a rubber spatula to stir the eggs slowly to scramble them. When the egg mixture is still loose, add the cheese and tortilla strips. Continue to stir just until the eggs set and cheese melts.

6. To serve, place some migas on a plate and top with the homemade salsa and diced avocado.

Christine Merlo