{"id":1301,"date":"2024-05-27T12:26:29","date_gmt":"2024-05-27T12:26:29","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/migas\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"migas","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/migas\/","title":{"rendered":"Migas"},"content":{"rendered":"

When you have a stack of waning corn tortillas, your first thought should be this easy migas recipe. Like crusty baguettes and morning newspapers, fresh tortillas seemingly have a 24-hour lifespan, quickly turning brittle and leathery. No amount of careful reheating seems to revive them. But, cut up and crisped in a pan with a splash of oil? Transformative. Suddenly, a stack of stale, crumbly tortillas is full of promise.<\/p>\n

Sometimes confused for\u00a0chilaquiles (a dish of crispy tortilla strips coated with salsa and often topped with a fried egg), migas is a Mexican breakfast and brunch staple that translates to \u201ccrumbs\u201d (its Spanish ancestor is made with breadcrumbs). Mexican and Tex-Mex migas comprise fried corn tortillas laced with fluffy scrambled eggs and topped with any number of flavorful garnishes: spicy chorizo, pico de gallo, guacamole, refried beans, Cotija cheese, the list goes on.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

cup halved cherry tomatoes<\/div>\n

\u00bc<\/p>\n

cup finely chopped cilantro<\/div>\n

1<\/p>\n

lime<\/div>\n

1<\/p>\n

Tbsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt, plus more<\/div>\n

\u2153<\/p>\n

cup whole milk<\/div>\n

2<\/p>\n

Tbsp. cornstarch<\/div>\n

8<\/p>\n

large eggs<\/div>\n

1<\/p>\n

Tbsp. vegetable oil<\/div>\n

6<\/p>\n

small corn tortillas, cut into \u00bd”-wide strips<\/div>\n

4<\/p>\n

Tbsp. unsalted butter<\/div>\n

1<\/p>\n

small yellow or white onion, finely chopped<\/div>\n

1<\/p>\n

serrano chile, thinly sliced<\/div>\n

1<\/p>\n

tsp. ground cumin<\/div>\n
Warm refried beans, sliced avocado, and hot sauce (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Gently toss 1 cup halved cherry tomatoes<\/strong> and \u00bc cup finely chopped cilantro<\/strong> in medium bowl to combine. Cut 1 lime<\/strong> in half and squeeze juice from a half into bowl. Add a large pinch of kosher salt<\/strong> and toss to coat. Taste tomato salad and season with more salt if needed. Set aside. Slice remaining lime half into wedges and set aside separately for serving.<\/p>\n

    Step 2<\/h4>\n

    Whisk \u2153 cup whole milk<\/strong>, 2 Tbsp. cornstarch<\/strong>, and 1 Tbsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt<\/strong> in a medium bowl until cornstarch is dissolved. Add 8 large eggs<\/strong> and whisk until well combined; set aside.<\/p>\n

    Step 3<\/h4>\n

    Cook 1 Tbsp. vegetable oil<\/strong> and 6 small corn tortillas, cut into \u00bd”-wide strips<\/strong>, in a large nonstick skillet over medium-high heat, stirring occasionally, until pale golden all over and charred in spots, 6\u20138 minutes; transfer to a plate.<\/p>\n

    Step 4<\/h4>\n

    Reduce heat to medium. Add 4 Tbsp. unsalted butter<\/strong>, 1 small yellow or white onion, finely chopped<\/strong>, 1 serrano chile, thinly sliced<\/strong>, and 1 tsp. ground cumin<\/strong> to same skillet and cook, stirring often, until butter is melted and onion is softened and translucent, 6\u20138 minutes.<\/p>\n

    Step 5<\/h4>\n

    Pour reserved egg mixture into skillet, then add tortilla strips. Cook, stirring slowly but constantly in large sweeping motions, until eggs are almost fully set, about 3 minutes (they should still look a bit runny on top).<\/p>\n

    Step 6<\/h4>\n

    Divide migas among shallow bowls or plates and spoon reserved tomato salad over. Place some warm refried beans<\/strong> and sliced avocado<\/strong> alongside. Serve with hot sauce<\/strong> and reserved lime wedges for squeezing over.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    When you have a stack of waning corn tortillas, your first thought should be this easy migas recipe. Like crusty baguettes and morning newspapers, fresh tortillas seemingly have a 24-hour lifespan, quickly turning brittle and leathery. No amount of careful reheating seems to revive them. But, cut up and crisped in a pan with a […]<\/p>\n","protected":false},"author":2,"featured_media":1302,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1301"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1301\/revisions"}],"predecessor-version":[{"id":5150,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1301\/revisions\/5150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1302"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}