Originating in Spain, authentic migas are made with leftover corn tortillas, which are cut or torn into small strips, fried in oil until crispy, and then added to an egg scramble. In addition to Spanish migas, there are Portuguese, Mexican and Tex-Mex versions. Once you have the basic tortilla and egg, you can eat it as is. This has been a breakfast staple in many families for generations. It is a grest why to use leftovers. You can also add ingredients to make migas your own.
As you can see, I like to make it my own with the addition of chopped white onion, Monterey Jack cheese, sliced jalapeños, cilantro, and hot sauce, (always my favorite, Cholula). I served mine with refried beans, leftover from last night's National Taco Day feast!
Migas? Chilaquiles? Huevos Rancheros?
What's the difference?
- Migas are made of corn tortilla strips, fried on a pan or griddle until almost crispy, to which eggs are then added to create a scrambled egg/fried tortilla mixture.
- Chilaquiles typically are corn tortillas cut in quarters and lightly fried or baked. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortillas starts softening. Chilaquiles can be served with refried beans, eggs (scrambled or fried). As with migas, there are infinite varieties of chilaquiles.
- Heuvos Rancheros consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a salsa fresca made of tomatoes, chili peppers, onion, and cilantro. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.
What's the same?
- They are all delicious for breakfast, lunch or dinner.
- They all make use of leftovers!
- They all give the cook endless possibilities to customize the dish with added ingredients and garnishes.
Recipe is on the way!