Saturday, November 17, 2012

Migas vs. chilaquiles ...

The moment the weather cools, I give in to my taste bud cravings for traditional Tex-Mex staples of migas and chilaquiles. These South Texas egg dishes incorporate hefty additions of tortilla strips, onions, tomato and cheese to give each sensational taste.

Breakfast migas.

Ask a dozen locals about the difference between the two dishes, and you'll get a dozen different answers. One man's migas is another man's chilaquiles. But, I really see migas as the milder of the two. Chilaquiles always have a sizable quantity of chiles - sort of like migas on steroids.

Traditional chilaquiles plate.

Every San Antonio restaurant and cafe seems to plate both dishes with a serving of refried beans, and most include a generous portion of fried potatoes, too. This may sound like a recipe for clogged arteries, but skip the beans and potatoes to keep the egg dishes in the low carb range.

Here's how I make them at home:


4 corn tortillas, cut into strips
Olive oil (or Canola oil may be substituted)
6 eggs
1/4 cup heavy cream
Salt and pepper to taste
1 tablespoon butter
1 medium onion, chopped
1 Roma tomato, chopped
1 Jalapeno or Serrano pepper, chopped
1/4 cup cilantro, chopped
1 cup ‘Mexican Blend’ shredded cheese (Cheddar, Monterey Jack, Asadero, and Queso Quesadilla)


In a skillet over medium-high heat, heat oil and fry tortilla strips until crisp. Drain on paper towels.

In a bowl, whisk the eggs, heavy cream, salt and pepper together. (I use a hand-held blender to make it easy.) Set egg mixture aside.

In same skillet used to fry tortillas, add butter to remaining oil and melt at medium heat. Add onions, tomatoes and peppers. Stir and cook until softened.

Fold in egg mixture and cook until done.

Top with cilantro and shredded cheese.

Serves three.

Best served with sliced avocados, refried black beans garnished with a sprinkle of goat cheese and warm flour tortillas.

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