This Mother’s Day, we strongly suggest loved ones brew up some strong coffee with a pinch of cinnamon and a piece of orange rind. Then, start the chopping and commence scrambling.
Migas, meaning crumbs, likely arrived in Texas as an import from Spain where they use up leftover bread by frying it in oil and scrambling in a few eggs. Tortillas prove popular in Texas—so it makes sense that this rustic dish would utilize leftover tortillas. The dish reminds us of our favorite Mexican almuerzo (lunch) dish: Chilaquiles (leftover tortilla chips softened in brothy sauce and topped with fresh garnishes).
The best migas showcase creamy eggs along with the bits and pieces of tortilla stirred into them. For ease on brunch day, we use packaged hearty thick corn tortilla chips from a local shop. Chipotle chile adds its smoky characteristic; use a bit of pureed canned chile or a chipotle-forward hot sauce or dried ground chile.
This recipe should be the starting point for creativity. For example, replace the chicken with cooked chorizo sausage or shredded cooked beef or pork. Swap out the smoky chipotle chile with pickled or fresh jalapeno. Try fresh mozzarella or shredded Chihuahua cheese in place of queso fresco. A handful or two of fresh chopped spinach or baby kale leaves makes an attractive addition. You get the idea. Just don’t omit the tortilla chips or you won’t be making migas.
Serve migas with a side of cheesy refried beans. Slices of papaya or melon, doused with fresh lime juice, tame the heat.
Remember that whenever you are cooking eggs, all the ingredients should be prepped and ready before you turn on the stove. Set the table. Mom will surely smile.
Chipotle Chicken Migas with Red Pepper
Makes 4 to 6 servings
Ingredients
