Is there any one true way to prepare Tex-Mex migas or Spanish-style migas? Do a quick Google search or a thumb through your favorite Mexican or Spanish cookbook, and you will come to a decided no.
This is our second post for Kids’ Kitchen Monthly Blog Hop with some other bloggers from the Kid Bloggers Network. Last month, Scooter Britches and I had a great time making butter cookies.
If you’ve spent much time in Texas, you’ve probably heard of migas or maybe experienced them yourself.
The word migas means crumbs in Spanish which is an appropriate name for this dish made of torn pieces of tortillas (for Tex-Mex migas) or stale bread (for Spanish style migas).
The Spanish teacher in me is obsessed with all foods of Spanish-speaking countries. Even though my heritage is Panamanian, I could eat Mexican food or Tex-Mex every single day.
At first, I thought I might be a bit ambitious with choosing Tex-Mex migas as a recipe for my little helper. I mean there are several steps involved and a lot of ingredients. However, in the end, I found that she really enjoyed participating in the various different steps involved.
Just to keep my own sanity, I went ahead and chopped several of the veggies during naptime so those items would be ready to go. My little miss tends to be impatient and loses interest quickly. However, this is something that could be done fairly quickly with the child present.
The first thing I set SB up to do was grate the block of Monterrey Jack cheese. The grater I have is not super sharp. I modeled the step for her several times until she figured out how to steadily grasp the grater (without letting go) while she moved the cheese block back and forth.
Typically, for migas you would fry whole corn tortillas and then chop them into bits. I decided that I would let SB tear the tortillas into pieces first.
After she had added all the tortilla pieces to a bowl, I added them to a bit of hot vegetable oil and fried them until brown and crispy.
While the tortillas were frying, I let SB whisk the eggs in a large measuring glass. I was a bit hesitant to let her work with raw eggs. But I made sure to send her directly to the sink to wash her hands really well afterward.
I split the tortillas into two frying batches. Once all were fried, I added all the pieces back to my large skillet and added the spices and the chopped bell peppers, red onions, and drained Roma tomatoes. (I had let the chopped Romas set in a collander with some salt for a while to dry to remove the excess liquid.) I sauteed the mixture for about 8 minutes or so until the veggies were soft and translucent but not completely caramelized. I turned down the fire to medium-low to prepare for the egg mixture.
And, man, it was smelling good!
In the meantime, SB was busy grating more cheese. No such thing as too much cheese, right?
At this point, I added about 1/4 cup milk (but you can also use Half-and-Half) to the glass of whisked egg and slowly poured the mixture into the pan.
After three minutes or so, I gently turned the egg, veggie, and tortilla pieces over in sections, using my spatula. The mixture cooked another three to four minutes until the eggs appeared to be firm and done. It is important not to overcook your eggs in this step.
Next, it was time to garnish with the grated cheese and some cilantro. SB helped with the cilantro, tearing pieces of the cilantro and sprinkling them over the pan of migas. Many people also would pour salsa over the pan of migas at this point or at least serve salsa alongside the migas once plated. I didn’t have any salsa this time which is why it is absent on this recipe.
Please swing by and visit the other Kids’ Kitchen features for the month of April.
Kids’ Kitchen: Apple Breakfast Loaf Recipe | Sugar, Spice & Glitter
Mother’s Day Breakfast | CraftCreateCalm
Easy Eggs Benedict | Royal Little Lambs
Healthy, Yummy, Gluten-Free Blueberry Muffins | Living Montessori Now
Banana Bread with a Hint of Maple Syrup | A Little Slice Of Us
Buttermilk Pancakes with Strawberry Compote | Royal Baloo
Pear and banana breakfast oat and almond muffins | Kidgredients
No Bake Energy Bites | Mess for Less
Cheesy Chive Scrambled Eggs | Kitchen Counter Chronicles
Easy Omelet Recipe | Sugar Aunts
- 6 tortillas
- 9 eggs, beaten
- 1 red bell pepper
- 1/2 green bell pepper
- 1/2 red onion
- 3 Roma tomatoes, with excess juice drained
- Grated Monterrey Jack
- 1 teaspoon Roasted Cumin (or regular)
- 1 teaspoon Roasted Chile Powder (or regular)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons of roasted garlic (canned or fresh)
- Dice peppers, onion, and tomatoes into small pieces.
- Grate cheese.
- Heat small amount of vegetable oil in a large skillet on medium-high heat.
- Shred tortillas into bite-size pieces.
- When oil is hot, add the torn tortilla pieces and brown until crispy (about 5-6 minutes). You may need to fry the tortillas in two batches.
- Add chopped veggies to the pan and allow to saute for about 6-8 minutes until the veggies are significantly softened but not completely carmelized.
- Turn heat down to medium-low.
- Beat eggs in mixing bowl or large glass.
- Slowly pour the eggs into the pan over the veggies.
- Allow the mixture to cook for about 5-6 minutes or until the eggs appear done. You will gently fold the eggs over once or twice during the cooking process. Eggs should be firm and appear to have an omelette type of consistency.
- Garnish with grated cheese and cilantro.
Linking up my Tex-Mex migas at these link ups: