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)

Cumin

Three small tomatoes (I like a lot of salsa)

Six corn tortillas

Grated cheddar

Salt/Peppa

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:

Perfect.

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

Thus endeth the Mexi-lesson.