Migas

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   Time for another Tex-Mex treat, only this time it's for breakfast (usually).  Migas (mee-gahs -"crumbs" in Spanish)
is prepared many different ways with differing ingredients, and mine
are probably never the same twice. But it's a rich mixture of textures
and flavors, and any decent plate of migas is always a treat. It seems
that migas always contains eggs and corn tortilla strips - everything
else is flexible. 

I can't stress how important the practice of mise en place is in efficient cooking.  A good discussion of it can be found about 1/3 of the way down the page here.
In all but the simplest dishes, it makes cooking much easier and more
stress-free, especially if things have to go fast at times. What is it?
It is the of practice of gathering and preparing all your ingredients,
tools and utensils ahead of time. 

Anyway, here are the fresh
ingredients for the migas I made this morning for breakfast. Large
plate, clockwise from top: minced jalapeno, diced tomato, bell pepper,
onion and red and yellow bell pepper. Also showm are shredded cheese, 6
eggs, pre-fried bacon and chopped sausage, fried strips of red corn
tortillas, and in the center - cilantro.

Start
off by sauteeing the various peppers and onions until they just start
to soften. It should only take a few minutes and a little bit of oil.

Next,
I added in the bacon and sausage. Keep cooking until it is all
well-heated. While this is happening, break and scramble the eggs. Save
the tomatoes for later.

We're going to move fast now, so it's good to have everything ready to go.  Add in the eggs, mixing to incorporate.

Now
as the eggs are starting to cook, stir in the tortilla strips and
incorporate. Just before the eggs have completely set, stir in the
tomatos. Adding them at the end will preserve the color, testure and
taste of them as opposed to tossing them in at the beginning. A nice
fresh touch.

Keep a close eye on the food; be ready to plate at
any time. The one thing you don't want to do is overcook the eggs, as
most people always do. Remember, they will keep cooking a bit after
pulling form the pan, so leave them a bit soft.

Plate up the
migas, salt and pepper to taste, and add the cheese right away if you
are using it. Here I topped the whole thing with torn cilantro leaves
and Búfalo hot sauce.  Serve immediately.  Prepare for appreciative comments.

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mgwerks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 20 April 2010 Location: TX Hill Country Status: Offline Points: 24	Post Options Post Reply Quote mgwerks Report Post Thanks(0) Quote Reply Topic: Migas Posted: 04 May 2010 at 23:57
	Time for another Tex-Mex treat, only this time it's for breakfast (usually). Migas (mee-gahs -"crumbs" in Spanish) is prepared many different ways with differing ingredients, and mine are probably never the same twice. But it's a rich mixture of textures and flavors, and any decent plate of migas is always a treat. It seems that migas always contains eggs and corn tortilla strips - everything else is flexible. I can't stress how important the practice of mise en place is in efficient cooking. A good discussion of it can be found about 1/3 of the way down the page here. In all but the simplest dishes, it makes cooking much easier and more stress-free, especially if things have to go fast at times. What is it? It is the of practice of gathering and preparing all your ingredients, tools and utensils ahead of time. Anyway, here are the fresh ingredients for the migas I made this morning for breakfast. Large plate, clockwise from top: minced jalapeno, diced tomato, bell pepper, onion and red and yellow bell pepper. Also showm are shredded cheese, 6 eggs, pre-fried bacon and chopped sausage, fried strips of red corn tortillas, and in the center - cilantro. Start off by sauteeing the various peppers and onions until they just start to soften. It should only take a few minutes and a little bit of oil. Next, I added in the bacon and sausage. Keep cooking until it is all well-heated. While this is happening, break and scramble the eggs. Save the tomatoes for later. We're going to move fast now, so it's good to have everything ready to go. Add in the eggs, mixing to incorporate. Now as the eggs are starting to cook, stir in the tortilla strips and incorporate. Just before the eggs have completely set, stir in the tomatos. Adding them at the end will preserve the color, testure and taste of them as opposed to tossing them in at the beginning. A nice fresh touch. Keep a close eye on the food; be ready to plate at any time. The one thing you don't want to do is overcook the eggs, as most people always do. Remember, they will keep cooking a bit after pulling form the pan, so leave them a bit soft. Plate up the migas, salt and pepper to taste, and add the cheese right away if you are using it. Here I topped the whole thing with torn cilantro leaves and Búfalo hot sauce. Serve immediately. Prepare for appreciative comments.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 05 May 2010 at 03:21
	Hey now! That might just get made at my house on Mother's Day morning. I couldn't agree more with you about mise en place...I'm a real fanatic about it. If people onoly realized how much easier it makes things, they'd be hooked on it as well.
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 05 May 2010 at 09:09
	a truly beautiful dish! like everyone else, i agree 100% with mis en place! i've understood the concept and ahve been practicing it for eyars, but i never knew the name until about a month ago. it makes things so much easier in the kitchen.