Sunshine for dinner, courtesy of everyone's favorite: Mexican food! Well, Tex-Mex, really. Either way, delicious stuff. A luxurious, simple guacamole to serve (in big generous heaps) alongside lastnightsdinner's perfect mess of migas.
If you wanted to go all the way and mix up a pitcher of these, we would think you were a weeknight superstar and we'd like to know when you'd like us to come over.
If you're hunkered down for Hurricane Sandy, check out these pantry supper ideas instead!
1 fresh serrano or jalapeño chile
1 large or 2 small ripe Mexican Hass avocados
6 to 8 corn tortillas
1 pickled green chile
6 extra-large eggs
A couple limes
Monterey jack or cheddar cheese
Your favorite salsa
We're betting you've got an onion, sea salt, dried oregano, a can of whole peeled tomatoes, garlic, and canola oil lurking around in the kitchen. If not, you'll need those too!
1. Prep the guacamole by mashing up the onion, salt, and cilantro (but don't cut into those avocados yet).
2. Prep everything for the migas (slice and dice and so on). Begin to cook the tortilla pieces.
3. Finish the guacamole and be sure to spritz on some lime juice to keep it from browning while you finish the migas.
4. Make your tomato-y mixture and stir in the beaten eggs. Finish and serve with lots of cheese, salsa, and guacamole (maybe even a marg!).
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now