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Migas




Source of Recipe


Podnah's Pit


Recipe Introduction


The recipe for this Tex-Mex favorite comes from the Portland barbecue joint Podnah's Pit. This version is lovely (and makes great use of stale tortillas), but feel free to adapt according to whatever ingredients you've got knocking around your fridge: tomatoes, chorizo, cilantro, etc.
Makes 2 servings


List of Ingredients




2 tablespoons vegetable oil
4 corn tortillas, cut into strips
1/4 cup diced onion
1/4 cup diced fresh chiles (Texans favor serranos or jalapeños, but you can substitute anaheims for a milder heat)
4 eggs
1/2 cup shredded cheddar
Refried beans
Flour tortillas
Salsa for serving
Salt and freshly ground black pepper





Recipe



Heat the oil in a saute pan over medium-high heat. Add the tortilla strips and saute, stirring occasionally, until they start to take on a little color, about 3 to 4 minutes. Add the onion and chiles and saute another couple of minutes.

When the onions and chiles have softened, push everything to the sides of the pan, leaving the middle open. Pour the eggs into this center area and cook, stirring only the eggs, until about a quarter of them have set. Then stir the whole pan, incorporating the eggs into the tortillas, onion and chiles.

When the eggs are done to your liking, turn off the heat, and sprinkle the cheese on top and allow to melt. Serve with refried beans, flour tortillas and salsa. Season to taste with salt and pepper.