Migas

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This is one of those dishes that I’ve always heard the name of, yet never been properly introduced to at mealtime. When I saw it in this book, I read it, and realized… I might actually enjoy this. Then the identity of this dish came into question, and now we’ve got a whole debate. So tell me… is this Migas?

Migas

From The Homesick Texan Cookbook by Lisa Fain, 2011

Oil, for frying

4 corn tortillas cut into strips

½ medium yellow onion, diced 4 jalapeño chiles, seeds and stems removed, diced

8 eggs

¼ cup whole milk or half-and-half

½ teaspoon kosher salt, plus more to taste

½ teaspoon black pepper, plus more, to taste

12 teaspoon ground cumin

¼ cup chopped cilantro

2 cloves garlic, minced

1 cup grated cheddar cheese or Monterey Jack cheese (4 ounces)

Salsa, for serving

Warmed-up tortillas, for serving

1. In a large skillet, preferably a cast-iron skillet, heat up ½ inch of vegetable oil on medium-high until it reaches a temperature of 300 degrees. Place tortilla strips into skillet, cooking until crisp for about 3 minutes, turning once. Remove tortilla strips with a slotted spoon and place on a paper-towel-lined plate.
2. Drain the oil from the skillet, leaving 2 tablespoons, and turn the heat down to medium. Add the onions and jalapeños to the skillet, cooking while occasionally stirring until the onions are translucent, about 5 minutes. While the onions and chiles are cooking, whisk the eggs in a bowl with the milk, salt, black pepper, cumin, and cilantro.
3. After the onions and chiles are cooked, add the garlic to the skillet and cook for 30 more seconds. Add the egg mixture and the tortilla strips to the skillet, and let the eggs sit for about a minute or until set on the bottom. Stir gently. Sprinkle cheese on top of the eggs and continue to stir gently until the cheese has melted. Add salt and black pepper to taste. Serve eggs with salsa and tortillas.