Migas
Ingredients
The salad
-
1
cup
halved cherry tomatoes
-
¼
cup
finely chopped cilantro
-
1
unit
lime
-
1
Tbsp.
Diamond Crystal or 1¾ tsp. Morton kosher salt
The egg mixture
-
⅓
cup
whole milk
-
2
Tbsp.
cornstarch
-
8
large
eggs
The tortillas
-
1
Tbsp.
vegetable oil
-
6
small
corn tortillas, cut into ½"-wide strips
The sauté
-
4
Tbsp.
unsalted butter
-
1
small
yellow or white onion, finely chopped
-
1
unit
serrano chile, thinly sliced
-
1
tsp.
ground cumin
For serving
-
to taste
unit
warm refried beans
-
to taste
unit
sliced avocado
-
to taste
unit
hot sauce
Instructions
- Combine cherry tomatoes, cilantro, lime juice, and salt in a bowl and set aside.
- Whisk together milk, cornstarch, salt, and eggs in another bowl and set aside.
- Heat vegetable oil in a skillet and cook the tortilla strips until golden and charred, then transfer to a plate.
- In the same skillet, melt butter and cook onion, serrano chile, and cumin until the onion is soft.
- Add the egg mixture and tortilla strips to the skillet, stirring until the eggs are almost set.
- Serve the migas with the tomato salad, warm refried beans, avocado, hot sauce, and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
12g
Sodium
500mg
Cholesterol
300mg
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