MIGAS CON TOCINO Y HUEVOS
Source of Recipe
Edna
List of Ingredients
2 thick slices of bacon
3 tablespoons safflower or canola oil
6 leftover corn tortillas, slightly dried and torn.....into 1 to 1 1/2 inch pieces
1/2 medium white onion [chopped]
3 cloves garlic, minced
2 fresh jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, seeded and finely chopped
6 ripe plum tomatoes, coarsley chopped
1/2 teaspoon cumin
4 eggs, lightly beaten
1/2 cup grated Monterey jack.....or white cheddar cheese
salt and freshly ground black pepper
Place the bacon in a small cold skillet and cook slowly until it is crispy.
Remove the bacon strips and drain or absorbent paper. The bacon can be fried in advance and set aside.
In a large, heavy skillet, warm the oil over medium-high heat and quickly fry the tortilla pieces about a handful at a time until very lightly gold. They
should be rather crispy but still chewy. Remove and drain them on absorbent paper. Continue cooking in batches until all the tortilla bits are fried. The tortillas can be fried ahead and set aside.Add the onion, garlic, chiles, and bell pepper, and cook until the onions are slighty yellow and the chiles are tender. It may be necessary to add more oil. Crumble the bacon and stir it in
along with the tomatoes and cumin. Cook several minutes, the add the tortilla pieces, mixing in thoroughly.Pour the eggs over the tortilla mixture and stir in
the cheese and salt and pepper to taste. Continue to stir gently until the eggs are just set and the cheese has meltedRecipe
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