Migas for Breakfast

The other day we blogged about making homemade corn tortillas out of hand ground corn.  One of the things I couldn't wait for Tricia to make me with that was migas, a traditional Tex-Mex breakfast dish, which is essentially scrambled eggs with all the fixin's along with pieces of fried corn tortilla added (similar to homemade fritos).  Good stuff - and easy, too!  Here's how we do it:

Start off with some fresh eggs.  The pullets have recently started laying a few eggs.  They are small, but we eat them up.

The Hens' egg production is gradually increasing (about 9 a day now on average).

Prep the veggies you want to add.  I used onion, potato, jalapeno, mushroom and tomato.

Chopped vegetables

Put some oil or butter in a skillet and cook your chopped potatoes.

Now take a corn tortilla or two and tear into bite sized pieces.

Put a little more oil in the skillet and fry the tortillas.  This makes the kitchen smell good.

Fritos!

Saute your chopped veggies in a little butter until they're cooked down a little.

Veggies are done.

Pour the scrambled eggs, potatoes, other vegetables, into the skillet with your fried corn tortilla pieces and cook to your desired level of doneness.

Almost ready

Then serve this up on your breakfast plate while it is still hot .  

Breakfast of Champions!

Splash some tabasco sauce or pico de gallo on top.  It'll get your motor running.

Corn Tortillas (Part II)

Last night we showed how we made corn tortillas from scratch.  We ended up with fresh, uncooked corn tortillas pressed flat on the tortilla press.  Tonight we're going to finish them up on the cast iron griddle.  They cook quickly on a hot griddle, just flip once or twice until done.  They really smell great when the griddle heats up.

On the griddle

And here is the finished product.  Now to be perfectly honest, while these are good, they didn't come out exactly as we had hoped.  They weren't soft, light, and 'fluffy' like we were shooting for.

A stack of piping hot corn tortillas

We've got to research to see what the problem is.  The corn we used was yellow field corn.  Perhaps we should use a white corn instead.  Another possibility is that maybe the food processor did not grind the corn fine enough for tortillas.  We'll experiment and perfect it.

In the meantime, we'll use these for tacos.  Tricia is excited to use the corn masa to make homemade tamales.  I can't wait for that!  I'll also get Tricia to make some Migas, (pronounced Mee-goss).  Migas is a traditional Tex Mex breakfast dish that has scrambled eggs, fried corn tortillas, onions, peppers, tomatoes, cheese, and salsa.  Lots of times it is served with refried beans.  I like to scoop all this into a hot corn tortilla. Talk about good!