Tuesday, January 08, 2008

Cooking with DG

Bloggy heroes Dr. Monkey and Whiskeymarie often display their cooking talents on their blogs, so I thought I would follow suit (copy their idea) and show you a popular Mexican breakfast dish, "migas." (sounds like MEE-gahs) You've probably seen these if you frequent an authentic Mexican restaurant. Hope you like.

Ingredients for enough to serve two hungry adults:
Six or seven large eggs (we loves eggses)
Butter (or margarine or whatever you cook your eggs in)
Cilantro (the more the mexican-er)
Three small tomatoes (I like a lot of salsa)
Six corn tortillas
Grated cheddar
Chop the tortillas up into little pieces; mine are usually about the size of a nickel. (Bigger pieces = harder to get crispy, smaller is kinda pointless.) Melt some butter in a large skillet and add the torts. You're going to saute these until they're golden brown; Kat likes her torts kinda crispy, but it's your preference how long you saute. The official butter of the Marsh House:
Tee hee
Here's a perfect golden brown piece:
To keep the torts crisper, once they're golden brown, take them out of the pan and put them on a plate; you're going to use this same skillet to scramble your eggs. If you leave the torts in there, they tend to get a little soggy in my opinion.

For the salsa -- While you're sauteing the torts, stirring or (flipping like a real chef) occasionally, chop or slice three small tomatoes. Add a splash of water and some salt and peppa. As the toms cook, mush them with a fork. I don't peel the toms, but you can.
Add some ground cumin; my mom grinds hers from seed, but I don't have a "molcajete" (a stone mortar and pestle) so I just buy it already ground. I use about this much, but again--whatevah you like:
Once the toms are soft and smushed, add some chopped cilantro:
Note my beautiful Wusthoff cook's knife and complimentary cutting board; this pic was taken before I chopped. I used to use only the cilantro leaves because I thought the stems would be bitter or something (I don't even know why I thought that) but I've actually never tasted a difference, so throw the stems in there or whatever.
You can add a little more water to the salsa if you like as it cooks; you don't want it to get too dry, but you don't want your eggs swimming in it either.
While the salsa's cooking, scramble your eggs, and when they're almost cooked but still kinda wet, add the chopped sauteed torts and mix well, completely cooking the eggs and letting some egg stick to the tort pieces:

The presentation, with grated cheese and salsa on the migas, with half an avocado, sliced:

Thus endeth the Mexi-lesson.


Anonymous said...

Looks delish! I only have one problem, but for Mexican food, it's a biggie. I don't like cilantro. It's a pain in the neck to not like it and oh, how I've tried. Any suggestions for substitutes?

Because this dish looks like something I could serve around her for supper, too.


FranIAm said...

Oh man! Me gusto mucho migas! I love them.

It is my experience in both living in So Cal and spending endless amounts of time in New Mexico and Arizona, that migas are especially Texan. Don't ask me why.

Ask for migas in LA and you'd likely get a curious look.

So how the h-e-double hockey sticks do I know this and know I love migas?

Remember my two fab friends who flew me to LA for their party? One of them, Peter is of Mexican descent and is from Texas. He and Jeff met in TX when Jeff was going to law school at UT.

They introduced me to all kinds of fine living, including migas. Which I dutifully order when they are available, usually in TX!

Like Dcup I am a little cilantro averse. I can take it in small doses, I would adjust that.

Otherwise I could be making up a batch of these this very weekend.

Thank you!!

Dr. Monkey Von Monkerstein said...

"Beaver." Thats funny coming from you. The food looks good. Can I try it with egg subsitute?

Distributorcap said...

unlike the lovely ladies
i love cilantro

Splotchy said...

I like the cilantro too. This dish looks great.

CDP said...

Yes, I'll also dcup's and fran's cilantro. Looks delicious!

Mary Ellen said...

Oh.my.God. That looks amazing. You have no idea how much I LOVE Mexican food and this dish is right up my alley! I don't eat meat, but I do eat eggs and having a bit of that southern blood in me, there's nothing I like better than a big breakfast.

I'm going to copy this recipe and send it to my daughter who would love it, also.

This was a real bright part of my day, dguzman! I was really in the mood for some easy goin' bloggin' today.

My tummy is beginning to rumble....

vikkitikkitavi said...

I've never heard of this dish but I am making it the next chance I can. My mouth is watering.

DCup: You can substitute epasote, another fresh Mexican herb, but it might be hard to find in fresh form in your area. There is a Mexican variety of oregano that you might like as well. Again, you might only be able to find it dried.

dguzman said...

dcup and franyouare: If I hated cilantro, I'd just leave it out. My mom never put it into her salsa; she would cook the tomatoes with the seasonings (and a little more water), and that was it. So try it that way! There are no rules! We usually migas for dinner, never for breakfast! Good luck, and let me know how it works out.

Monkey: I don't dig the egg substitutes, but if you like them--I say go for it!

The rest of you guys: Please try it out and let me know how you like it. Or just come on over to my house and I'll make it for you! Kat would eat migas every stinkin' night.

GETkristiLOVE said...

My sis makes good guacamole in her molcajete.

I can eat cilantro by the trough-full. This recipe is right up my alley!

Sorghum Crow said...

Looks like I picked a bad week to start on the South Beach regimen...

dguzman said...

GKL--I was going to do my guac recipe next! Tell your sis to post hers too. Kat always saying she would KILL someone for my guac, so I'm always looking for even better recipes so that I can get her to assassinate Bush.

Crow--I'm sure it's fat-free!

FranIAm said...

I wish I had me a nice molcajete! When I was in LA in December, my friend Peter's mom, who is Mexican American and I had a madcap adventure procuring just such an item!