Migas
Ingredients
8 eggs 1/4 cup of milk or half-and-half
1/3 cup peanut oil
4 corn tortillas cut into strips
1/2 cup onion, diced
4 jalapeno peppers, diced
1 cup shredded cheese (such as Longhorn cheddar or Monterey Jack)
1-2 cups salsa
1 cup cilantro
salt and pepper to taste
Directions
Chef: Bright, tortillas soft and cooked all the way through, eggs nice, could cook onion and tomato more. The potatoes were nicely seasoned and crisp outside with soft inside.
Personal/Team: i thought the garnish was too large for the tacos, but overall meal was very good.
Lessons Learned: Our migas recipe came from a blog "Homesick Texan" and the writer clearly describes the joy of migas here.
8 eggs 1/4 cup of milk or half-and-half
1/3 cup peanut oil
4 corn tortillas cut into strips
1/2 cup onion, diced
4 jalapeno peppers, diced
1 cup shredded cheese (such as Longhorn cheddar or Monterey Jack)
1-2 cups salsa
1 cup cilantro
salt and pepper to taste
Directions
- In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
- In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about 3 minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
- Add onions and jalapenos to the pan, and cook for a couple of minutes.
- Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or set on the bottom and then gently stir.
- Sprinkle cheese on top of eggs and continue to cook until melted.
- Add salt and pepper to taste and top eggs with salsa and cilantro.
- Serve with refried beans and flour tortillas.
Chef: Bright, tortillas soft and cooked all the way through, eggs nice, could cook onion and tomato more. The potatoes were nicely seasoned and crisp outside with soft inside.
Personal/Team: i thought the garnish was too large for the tacos, but overall meal was very good.
Lessons Learned: Our migas recipe came from a blog "Homesick Texan" and the writer clearly describes the joy of migas here.