Migas Especiales con Hongos

Migas Especiales Con Hongos Recipe

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Lynnda Cloutier


This is a great vegetarian meal. You can also fry the tortillas in lard, if you aren’t a vegan. Olive oil would be another good choice.
Source: The Tex Mex Cookbook, Robb Walsh


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15 Min
5 Min
Stove Top


  • ·
    2 tbsp. vegetable oil, plus more if needed
  • ·
    2 tortillas, cut into 1/2 inch wide strips
  • ·
    2 cups sliced button mushrooms
  • ·
    1 garlic clove minced
  • ·
    4 large eggs, beaten
  • ·
    1/2 cup grated monterey jack cheese
  • ·
    1/2 cup ranchero sauce, recipe follows

How to Make Migas Especiales con Hongos


  1. Heat oil in small skillet over medium high heat. Fry tortilla strips, stirring, for a few minutes til crisp. Remove from pan and drain on paper towels.
    Add mushrooms and garlic to skillet and cook for 5 minutes, or til mushrooms are cooked through and any moisture released has evaporated. Reduce heat to medium and add a little more oil if needed to keep eggs from sticking.
  2. Pour eggs over mushrooms and cook, scraping from bottom. When they are nearly set, add tortilla strips and cheese and cook til cheese melts. Divide eggs between two plates and top each with 1/4 cup sauce. Served with warm tortillas. Serves 2
  3. Ranchero Sauce:
    1 can peeled tomatoes,14.5 oz
    1/2 cup (about 7 oz) water
    1 medium garlic clove, minced
    3 medium Serrano chiles, stems removed

    Bring tomatoes and water to a boil in medium pan over medium high heat. Add garlic and chiles. Remove pan from heat and let sauce cool. Puree sauce in blender for 2 to 3 minutes or til its as smooth or chunky as you like. The sauce will keep, tightly covered in refrigerator for 1 weeks.

Printable Recipe Card

About Migas Especiales con Hongos

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican

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