Not Exactly Grandma’s Migas

By • September 20, 2009 • 15 Comments



Author Notes: A visit to my grandmother’s house would not be complete without a big breakfast featuring the ultimate Tex-Mex comfort food, migas. A combination of eggs and (preferably stale) corn tortillas, some migas can be a bit dense, but the version I’ve developed over the years has a light, fluffy texture. This dish isn’t going to win any beauty contests, but it’s a real favorite in our household, and it's easy to make for a crowd. I call for canned tomatoes and green chile as they are available year-round, but you can of course substitute good fresh ones in season if you prefer – just chop them and add them to the skillet to cook down rather than pureeing them. Serve these with a side of refried beans, plenty of grated cheese, and your favorite salsa.lastnightsdinner

Food52 Review: WHO: Lastnightsdinner is a self-described desk jockey by day; talented home cook and food blogger by night.
WHAT: Comforting Tex-Mex migas that can scale up to serve a crowd.
HOW: Stale tortillas get shredded, canned (or fresh) green chiles and tomatoes get blended, and the whole mess comes together in a skillet in no time.
WHY WE LOVE IT: Migas that start with chunky vegetables can easily end up dry and disheveled. Not these: the smooth sauce soaks into every shred of tortilla, making an extra silky base for the scrambled eggs.
A&M

Serves 6

  • 1 tablespoon rendered pork fat, bacon grease, canola or vegetable oil
  • 1 cup diced onion
  • kosher or sea salt
  • 1 teaspoon dried oregano, preferably Mexican
  • 6-8 corn tortillas, cut into pieces, about 2 cups total
  • 1 clove garlic, peeled and chopped
  • 1 cup canned whole peeled tomatoes with juice
  • 1 canned (or homemade) whole pickled green chile, stem removed
  • 6 extra-large eggs
  • To serve: shredded Monterey Jack or Cheddar cheese and your favorite salsa
  1. Heat the fat or oil in a large non-stick skillet over medium heat.
  2. Add the onion, a pinch of salt, and the oregano and cook until the onion is soft and the oregano fragrant.
  3. Add the tortilla pieces, stirring and tossing so they are coated with the fat. Cook 5-10 minutes, stirring occasionally.
  4. In a blender, combine the garlic, tomatoes and chile with a pinch of salt and puree until smooth. Add the puree to the pan, stirring through. Cook until most of the liquid has been absorbed by the tortilla pieces.
  5. Crack the eggs into a bowl and beat just until blended.
  6. Stir the eggs into the tortilla mixture, and allow them to cook, stirring occasionally, until the eggs are set and the mixture is creamy and fluffy.
  7. Remove from heat, spoon onto plates, and top with grated cheese and salsa.
  • This recipe is a Wildcard Contest Winner!
  • This recipe was entered in the contest for Your Best Brunch Eggs
Jump to Comments (15)

Comments (15) Questions (0)

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7 months ago Amy

I have been looking for a good migas recipe ever since being introduced to it in Austin. Excellent. Used the Rotel tomatoes with chile and was transported back to The Tamale House!

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12 months ago sofia j. jacobsen

Sounds good to me but might have had it,too!!

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over 1 year ago LeeLeeBee

I can't find commercial pickled chiles in Australia. Do you have a recipe for pickling them yourself?

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over 2 years ago Karen McCarthy

I made these yesterday for brunch. Perfect in front of the fire with a glass of Prosecco with grapefruit juice on a rainy Sunday morning. Great way to use the corn tortillas I always have in the fridge.

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over 2 years ago NM Expats

Migas make a wonderful Saturday or Sunday brunch in our house. BUT don't forget the chorizo! Thanks for sharing!

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over 2 years ago thurston

YUM! i just finished eating this and it was a great Sunday morning meal. super easy, pretty efficient (we always have corn tortillas so i'm always looking for way not to waste them), and extremely satisfying. thanks so much for posting this recipe!

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over 2 years ago Waverly

VERY NICE! We love migas too. BTW, Rotel makes a mixture of canned green chilies mixed with tomatoes....a staple in my pantry. Congratulations on your wild card win...well deserved!

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over 2 years ago lastnightsdinner

Thanks, everyone! I am so tickled that this was a Wildcard pick - and my grandma will be thrilled when I tell her, too :)

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over 2 years ago Pat in SoCal

We eat this all the time! I never knew what it was called. Thanks....

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over 2 years ago gingerroot

Congrats! My family loves migas - we even enjoyed some for Easter brunch - I look forward to making your version.

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over 2 years ago Meatballs&Milkshakes

Congrats on your win!! Looks amazing!

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over 2 years ago Kitchen Butterfly

Congrats.....never tried Migas

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over 2 years ago Lizthechef

Congrats on your win! I missed this one...

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over 4 years ago mt97

LND,

I plan on making this some kinda wonderful dish on Saturday. When you say whole pickled green chiles, do you mean pepperoncini style peppers or like those fire roasted Ortega style chiles (I'm assuming the ortega style, but I want to be sure...)?

Cheers,
mt97

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over 4 years ago lastnightsdinner

Oh, fun - I hope you like it! As for the chiles, I use jalapeno or serrano chiles in this, but the fire roasted Ortega style would likely work, too :)