This Austin-Inspired Migas recipe comes from former Ohio state Senator, Capri Cafaro, and her new cookbook, United We Eat.
Migas are ubiquitous on menus throughout Austin. The word translates to “crumbs” in Spanish, so it should be no surprise that the key ingredient is crispy tortilla strips, or “crumbs.”
This Tex-Mex staple can be prepared in a variety of ways, but usually involve soft scrambled eggs, cheese, peppers, and, of course, those crunchy tortilla strips. It’s a favorite for breakfast, but can be served any time of day. In fact, former White House chef John Moeller noted in his book, Dining at the White House, that First Lady Laura Bush introduced him to migas when she once requested it for lunch. In the book, Moeller also confesses that he has held on to the recipe and calls upon it whenever he is in need of a good hangover cure
Austin-Inspired Migas Recipe
(adapted by Capri S. Cafaro)
What You Need:
8 small flour tortillas, warmed
2 chopped tomatoes
1 tablespoon lime juice Fresh cilantro for garnish
4 small corn tortillas 1½ teaspoons olive oil Dash of salt
½ cup grated Monterey Jack or Cheddar Cheese
2 tablespoons whole milk
2 tablespoons chopped jalapeno peppers
Crispy tortilla strips
What To Do:
CRISPY TORTILLA STRIPS
1 Preheat oven to 425 degrees.
2 Line a baking sheet with parchment paper or tin foil.
3 Slice corn tortillas into short, thin strips.
4 Transfer strips to baking sheet, toss with olive oil until coated.
5 Sprinkle with salt.
6 Bake 5 minutes and flip.
7 Bake another 5 minutes for a total of 10 minutes or until crispy.
1 Chop tomatoes and mix with lime juice in a small bowl. Set aside.
2 Beat eggs in a medium bowl.
3 Add cheese, milk, and peppers to eggs and whisk together.
4 Heat a medium skillet to medium-low, then slowly pour egg mixture into skillet.
5 Allow egg mixture to firm up then add crispy tortilla strips.
6 Stir together, creating a scramble.
7 Spoon egg mixture onto individual warmed flour tortillas.
8 Spoon tomato mixture over eggs, top with cilantro, and serve.
(Recipe contributed by Capri Cafaro)