Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Tuesday, February 16, 2010


I love Migas. 

I had Migas the first time I spent time in Austin, Texas, on the trip I call the "seal of approval" tour of the state. My sweet Randy went to THE University of Texas, and we spent a couple of days doing "old home week" in Austin a few summers ago.

At a Mom and Pop diner, I wanted to order a "traditional" Tex-Mex breakfast. Randy suggested Migas. I was hooked.

All Migas is is corn tortillas (fresh or leftover), scrambled eggs, cheese, and salsa with chopped onions, chilis, and maybe some meat. And best of all, it's a sort of "scramble the fridge" contents kind of dish.

It can be served with refried beans, more corn tortillas, and of course, with a side of meat.

As I researched this post, I discovered that Migas is commonly eaten by Catholics during Lent (which starts tomorrow). It's especially good on Meatless Fridays -- and it's also good for dinner, which is when I had it. The Spanish version is similar, but it might also use bread crumbs instead. (And it's not far from a Spanish Tortilla, which is cooked potatoes with eggs -- again, a delicious, humble dish).

I adapted this recipe for Migas from Grandma's Cookbook, eliminating the items that aren't readily hanging around the kitchen. After all, Migas is a food that is a humble platform for leftovers. Sure, you can make it fresh and sassy, but why not make it with you have on hand?

Oh, one other very important thing: I used a very special Chimayo Red Chile corn tortilla flatbread in this recipe, and I think it made it absolutely delicious. You see, I had them on hand....jump on over to Ging Recommends! when you have a few and see more recipes using this amazing flatbread!

1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 cup finely chopped white onion
4 large eggs
1/3 cup salsa (your favorite, but it should be gluten free, of course, and chunky -- at the heat level of your choice)
1 medium tomato, seeds and pulp removed, chopped
2/3 cup grated sharp cheddar, cheddar jack, pepper jack,  or plain old  jack cheese, or combination!  Also can use cubes of cream cheese (about two ounces). (I used a Mexican blend with jalepenos and cream cheese).
Four ounces of sausage, hot or mild, cooked and crumbled (optional)
chopped cilantro, crema or sour cream,  cup chopped avocado, sprinkled with a little lemon juice


If you're using meat, cook it and set it aside so it stays warm. (I used two microwave sausage patties in this and it was great).

In a small bowl, lightly beat together the eggs and salsa, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. 

Pour the egg mixture into the pan and stir lightly to combine.  Cook until the eggs are soft scrambled, then add the cheese and stir briefly to melt. Don't let them cook too hard!

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream. 

Supposed to serve two, but not if you're hungry!

Much love, and more MIGAS!


Carrie said...

Awesome Ging!! I've been wanting to try migas for some time now! Your recipe sounds delish!! I am definitely putting this on my to try list! :-) Hope you are doing well chica!! (((((((((hugs!!))))))))))

gfe--gluten free easily said...

By the looks of these ingredients, I love migas, too ... even if I'd never heard of them before. LOL Thanks for educating me, Ginger! I could go for one right now ... the name is so inviting, too. :-)