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.
1 fresh serrano or jalapeño chile 1 large or 2 small ripe Mexican Hass avocados 6 to 8 corn tortillas 1 pickled green chile Fresh cilantro 6 extra-large eggs A couple limes
Optional garnishes: 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).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.