Migas a la Mexicana
6 to 8fresh corn tortillas, torn into bitesized pieces
1/2 ccooking oil (veg. oil, canola, corn oil, etc)
1 smallfresh serrano chili pepper, minced as thin and tiny as you can make it
1 largefresh ripe tomato, diced into small chunks
1/3 cdiced onion (sweet onion is really good!)
4 largefresh eggs, beaten
·salt and pepper to your taste
How to Make Migas a la Mexicana
- In a non-stick frying pan, heat oil to med-high. Tear corn tortillas into small/bite sized pieces. Place in hot oil, stir often. Dice up your serrano pepper as small as you can make it, and add the pepper and diced onion. (You may use the entire serrano pepper, but until you know how much hot pepper you can eat, I recommend you use only half of the pepper...and add more if you decide you want it the next time. Pour out most of the oil, leaving just enough to finish cooking it.
- Add the diced tomatoes and return to the heat, stirring until well blended and the tomatoes are cooked through. Add beaten eggs and scramble together until the eggs are cooked through.
- Serve hot with some seasoned refried beans on the side and fresh tortillas (corn or flour-your preference)... You can add your favorite salsa to it or leave it as-is. Salt & pepper to taste. You will be amazed how good this is! You can "cheat" a little and use store-bought tortilla chips, but the regular corn tortillas have a more authentic flavor, and store-bought chips often have too much salt.
To explain the difference between 'regular Migas' and "a la Mexicana", regular Migas are prepared with fried tortilla pieces, a little bit of onion and eggs all scrambled together. "A la Mexicana" means "Mexican style", with everything thrown in...the onions, pepper, & tomatoes.
"Buen Probecho, Y'all"!!