From a Texican sentenced to Oregon.

Migas (or Miga- LOL)is a phenomenon that surfaced long after I left the state. Found a basic recipe on allrecipes.com. Just oil, corn tortillas and eggs.

Further searching yielded as many variations from the original as with Nachos.

Anyone care to share their favorite Migas recipe?

Corn tortillas cut in small squares
Eggs
Oil

Could put jalapeno, tomato, onion into it and top off with shredded cheddar as well.

Salt and pepper to taste

eggs
tomatoes (some people use Rotel but I think it's gross)
onions
jalapenos and/or bell peppers
cheddar
fried corn tortilla strips

Chilaquiles = Scrambled eggs with tortilla strips topped with cheese

Migas = Pretty much what Rhos said.* Sautee diced onion, garlic, and peppers in oil. Add chopped tomatoes and cook down liquid. Add a little more oil with whipped eggs and scramble together with fried tortilla strips. Top everything with jack cheese when eggs are just set. Garnish with cilantro if desired

*10 fido innerweb bonus points for calling out rotel

There are no eggs in chilaquiles.

The tortillas are the foundation for chilaquiles, however, plenty of chilaquiles have eggs in them. They simply aren't essential to be chilaquiles.

Please don't think you're going to teach me anything

Migas:
4 Eggs
2 TB Salsa
3- 4 Corn Tortillas
1/2 Yellow Onion, diced
1- 2 Garlic Cloves, minced
1/2 Red Pepper, diced
1 Serrano, diced
1 Roma Tomato, seeded and diced
Cilantro
Shredded Cheese (Cheddar, Monterrey Jack,
etc.. . Good Melting Cheese)
Butter
Olive Oil

(I suggest cutting everything up first so you can
just add it in)

Cut tortillas in half then into strips. Fry in butter
and olive oil till crispy. Add onion, red pepper,
serrano -> cook till soft. Add garlic.

Beat the eggs with the salsa.

Add eggs. Cook about 3/4 of the way then mix in tomato, cilantro, and cheese.

Serve on flour tortillas.

Optional: beans, chorizo, potatoes

If it has eggs, its not a chilaquile. Some white kid isn't going to tell me how my heritage food is made. Just like fajitas are only beef, NOT chicken, shrimp, or veggie.

Idiot.

quote:

---

Chilaquiles is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish.[1] Green, red salsa or mole, is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.

---

Fajita refers to the actual cut of the beef so your logic is flawed.

I know fajita refers to a cut of beef. My logic was not flawed. Many believe fajita refers to the way something is cooked. They make that mistake as often as they make the one about chilaquiles. In all my life, I have never EVER seen eggs in chilaquiles. They are a very typical thing for me to eat when I am out. On rare occassion, I may ask for an egg, over medium, to be placed atop the chilaquiles but under the salsa roja (red, for you).

Typically, a gringo pretends to know something about my culture (like you) and butchers it. I could care less what that quote says. Chilaquiles do NOT have eggs. You can put eggs into it all you want if that's your personal taste, but don't pass that off as being authentic chilaquiles. That's where I have a problem.

[This message has been edited by Talon2DSO (edited 12/25/2011 9:38p).]

[This message has been edited by Talon2DSO (edited 12/26/2011 2:08p).]

[This message has been edited by BEaggie08 (edited 12/27/2011 10:04p).]

Nah, keep it coming. This gringo doesn't get butt hurt from innerwebbers. I've lived in SA for 10 years. Obviously I know absolutely nothing about Hispanic culture and regional differences. Yes I am aware what Mexican chilaquiles are supposed to be. The OP was referring to Texas where 99% of chilaquiles are the tex Mex variety which I have described above.

10 years in SA obviously makes you the expert on chilaquiles. Ok, have it your way. I'll let you think that eggs go in chilaquiles.

[This message has been edited by Talon2DSO (edited 12/25/2011 11:27p).]

Talon you must be new here. drive on knows EVERYTHING about food.

My bad, I didn't mean to expose his dbaggery. Note, he's the one that brought up chilaquiles. Thread has been all about migas but he felt the need to provide more info than was requested and showed his ass. Pretty embarassing for a chump

This thread

Anyone have a good recipe for popcorn? This thread needs it.

I like peanut butter cups

For straw:

quote:

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My bad, I didn't mean to expose his dbaggery.

---

don't worry, you didn't expose it. it was prevalent long before this thread.

What an assclown.

I use this recipe from homesicktexan.com. I highly recommend her website for someone living far from good mexican/tex mex food.

Migas
Ingredients:
8 eggs
1/4 cup of milk or half-and-half
1/3 cup of peanut oil
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced
1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 to 2 cups of salsa
1 cup of cilantro
Salt and pepper to taste

Method:
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes
4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.

I'm going to need to bookmark that website

It's really great! She just came out with a cookbook too. I just made her pralines for Christmas and they were perfect.

wish i would have known about that website when i lived in NYC. i knew about all the places in her FAQ, but it took me years to find out about some of them.

I grew up in SA and I don't even know what chilaquiles are, so I don't necessarily think spending ten years in that shithole makes you an expert on anything but how that place is a shithole.

Chilaquiles can definitely include eggs.

And here we go again.....

lol @ this thread.

migas = eggs + whatever you have in the fridge that you wanna throw in.

my dead mexican grandmother and father would agree with me on this.

-Chilaquiles are a separate dish and in 35 (the other seven spent in the Valley and at A&M) years of living, working, and living & working in Mexico as well as traveling extensively to every Mexican state I have never seen chilaquiles served with eggs in them. On the side, absolutely and commonly. To me, even putting chicken in chilaquiles is heresy.

-FYI, true chilaquiles should not even be fried, they should be made with stale and hard corn totillas cut into length wise strips. Not the triangle shaped fried tortilla or totopo version, which has now even become acceptable in Mexico. Chilaquiles originated, just as tortillas soup did (which I never had with chicken in Mexico), by necessity to do something with left over and stale tortillas. To this day in Mexico most corn tortillas are sold wrapped in blank newsprint and or even in newspapers sometimes no bags and no refrigeration of tortillas. When I was a kid you could only buy a "kilo's" worth and done like they are they would go stale fast, thus something needed to be done with them to utilize them. My grandmother would leave out tortillas overnight to go hard and then cut up in strips and mix with oil, a brief glazing only, and sauce and serve with crumbled white cheese, onion slices, and cream. Those are chilaquiles.

-Migas are the Tex-Mex substitution/invention for incorporating Mexican chilaquiles, sans the wet sauce, with eggs in one fell swoop, or at least that is my story and I am sticking to it. I never have seen migas in Mexico, although by now I am sure they are cross polinated.

-Sorry to come across pointed on this, but it is a sore subject with me as my North Carolina raised Mexicana wife and I argue about chilaquiles at least 10 times a year. No, she does not make them either, she just likes the fried tortilla chip kind. Oh, and chilaquiles are one of my most favorite things to eat, I love them and usually eat them several times a week or month.

migas-hot breakfast sausage cooked and drained then mixed into eggs as they cook, Julio's seasoning, Julio's salsa, Julio's tortilla chips(crunched a bit)........fabulous and gringo easy.

Since Julio's is crack you will love them and they are SO EASY AND GOOD.

I'm sorry your brown skin people north of the border have given new meaning to your beloved Chilaquiles, but, don't blame me. Here's a few restaurants you can call and gripe at. I didn't include Danny's Cocina, Taqueria Aguascalientes, Las Chiladas, Tequeria Guadalajara de Jalisco because I couldn't find menus, but, you may want to call them as well and see if you can set them straight


Tinka a Taco

[

Taco Taco



Taco Haven



Taco Garage



Paloma Blanca



Los Barrios



Blanco Cafe

chilaquiles does not = eggs.

most of what you listed says chilaquiles with eggs.

if one orders hash browns with eggs, that does not mean hash browns= eggs.

are drive on's posts all long and condescending? I have him blocked, so I'm sure I'm missing his drivel. what an a-hole.

I just skip them, or read whilst shitting. It helps to coax the grogan out.