Since we are in a Retrograde phase, I’ll begin by going backwards and revisit one of my favorite things on this last trip. With all the snow on the ground, and people staying home because of the storm, the opportunity for a real breakfast presented itself. There was only one thing to make. Migas. Texas was our quick destination this time in the RS2ndH. I had an opportunity to try different versions of Migas several times, but thought I could improve slightly upon what I had tasted. This happens often to people who cook. I don’t do crafts, preferring instead to craft food I want to eat. You know, the kind people talk about later, and yearn for again. I mean, we all have to eat, don’t we?
Oh…These are So GOOD. It was a perfect breakfast for staying in. You must try them. So you can, here they are.
MIGAS MY WAY
Corn tortillas, 9 (3 sliced and fried; 6 to steam for soft tacos)
1/2 cup peanut oil
2 T. butter
1 T. light olive oil
1/2 large onion, diced small
1/2 cup refried beans
3 large eggs, or 4 small to medium
1 T. sour cream
1-2 T. salsa; extra if desired
MAKE AHEAD: Cut three corn tortillas into quarters, and then into 1/2 inch strips. Heat a cast iron pan, and 1/2 cup peanut oil on medium heat until shimmering. Sprinkling a small handful of strips into the oil, fry until golden brown. Pull the tortilla strips out of the oil and let dry on a couple of paper towels to absorb extra oil. Sprinkle with a little salt while still warm. Repeat the process until all the strips have been fried crisp and golden. Set aside.
Pour the extra oil out of the pan. Melt 1 T. butter and light olive oil in the cast iron pan. Saute the diced onion in the butter on medium heat stirring occasionally, until the onion is tender and browned, 25-30 minutes.
Heat 1/2 cup refried beans, and steam 6 corn tortillas.
Crack the eggs into a bowl. Stir in the sour cream and whisk together. Add the sauted onions and 1 T. salsa, stirring together. Preheat the pan on medium-high heat. Add 1 T. butter and spread it evenly around the pan. Pour the egg mixture into a skillet. Add the crispy tortilla strips, and stir. Turn the heat down to low, add shredded cheese and cook until eggs are almost set. Turn off the heat and put the lid on, until the eggs are set but not dry. Spread a Tablespoon of refried beans onto a steamed corn tortilla and top with the Migas mixture, salsa and sliced avocado (or any preferred condiments), rolling the corn tortilla tightly, to eat.
Note: If the refried beans have been prepared properly, they will already be seasoned with garlic, onion, cumin and salt, helping add the right amount of flavor to the Migas. The first layer of beans also helps the egg filling stick to the tortilla, so you don’t lose it halfway to your mouth. Additional toppings might include slivers of crispy bacon, sliced avocado, sour cream, salsa, cilantro, or pico de gallo.
Our timing was very good. The RollingSilver2ndHome went back to its underground home, right before the snow started building up.