Well, hello there.
If you’re wondering if I’d fallen off the edge of the earth, you’re not alone – I’ve been wondering that myself. But no, just extremely busy (more on that tomorrow).
I’d mentioned a bit earlier that ever since The Young One has been off to college, I hadn’t felt much like cooking. Or at least cooking anything worthy of a blog post; most of it’s been either recipes I’ve posted before, or stuff so simple that you could hardly call it “cooking.” A lot of it couldn’t even remotely be considered “paleo” (but again, more on that tomorrow).
At any rate, I have prepared a few things worthy of a photograph and blog post – this is one of them.
My first husband was (is, I suppose, since he’s still living) Hispanic, and his grandmother was one of the finest cooks I’ve had the privilege to have known. It was she who introduced me to authentic Mexican cuisine, rather than the Tex-Mex I’d grown up with, and her handmade tortillas, refried beans, menudo, and caldo de res were beyond compare. I couldn’t wait for the holidays every year, when she and my mother-in-law would crank out enormous batches of tamales, both sweet and savory, and the buñuelos she made us as a treat for New Years were the best I, or probably anyone else, have ever tasted.
And she introduced me to Migas.
In the Mexican-American household – or at least, her Mexican-American household – Migas is a simple dish of eggs scrambled together with bite-size pieces of corn tortillas, and I loved it from the first time I took a bite. Having said that, it occurred to me when I made this particular recipe that I hadn’t eaten it in over 25 years. You see, when I was pregnant with Darling Daughter (in 1986 – yeah, I’m that old), migas was one of those things that, for no good reason I could tell, just turned my stomach – I simply couldn’t eat it. (Pregnancy will often play horrible tricks like that on you.) I re-entered the workforce when she was about 6 months old, and I guess it just never occurred to me to ever cook it again. I don’t know why.
Fast forward to a couple of days after Christmas. Jolly and The G Man had spent Christmas Eve with us, and I had made Mexican for dinner, which included beef and cheese enchiladas. (Hey, it was our Christmas Eve dinner – we could eat what we liked. And we did.) So, here I was, left with half a package of corn tortillas sitting in my fridge, softly calling to me, “Here we are…are you going to let us go bad?’
The answer to that would be, “No.” And Migas, which Beloved had never eaten before, was the result.
Ironically, this version is a gussied-up, restaurant-style, Tex-Mex version of the simple dish Grandma taught me, but that doesn’t make it any less delicious. You can, of course, make it with just the eggs and tortillas, but the addition of the vegetables is just wonderful. You can also leave out the cheese and half and half for a dairy-free version, or you can leave out the tortillas if you’re avoiding grains. It won’t be Migas without them, of course, but it’ll still be pretty darn good.
Click the image to enlarge
- 1/2 medium yellow onion, diced
- 1/2 large red bell pepper, diced
- 1 large jalapeno, seeded and finely chopped
- 3 tablespoons butter, divided
- 2 plum tomatoes, seeded and diced
- 8 large eggs
- 1/4 cup half and half
- 8 corn tortillas, cut into bite-sized pieces
- 1 cup shredded pepper jack or cheddar cheese
- salt and pepper, to taste
- Whisk together the eggs and half and half until well blended; set aside.
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper to the pan and cook, stirring frequently, until the vegetables begin to soften and the onion turns translucent, about 5 to 7 minutes. Stir in the jalapeno and cook for another minute more.
- Add the remaining tablespoon of butter to the pan. Stir the tortillas into the vegetable mixture and cook for one minute; pour in the egg mixture and stir gently to combine. Reduce the heat slightly and continue cooking, stirring frequently, until the eggs are softly scrambled. Season lightly with salt and pepper, then gently stir in the tomatoes.
- Divide the Migas between 4 plates; top each with cheese and serve immediately.
- Nutrition (per serving): 479 calories, 30.8g total fat, 430.2mg cholesterol, 350.2mg sodium, 457mg potassium, 27.7g carbohydrates, 4.3g fiber, 3.8g sugar, 23.7g protein