Latest reports from research done by leading food scientists say that most Americans don’t get enough migas in their diet.
Now, my friends out west and in the Southwest are absolutely scoffing at this: “What the hell do you mean, Mosca? I get all the migas I can handle! In fact, I’m eating migas right now!” And the rest of you are likely saying, “MIGAS? What the HELL is migas!!??”
“Migas” translates as “crumbs”; it means leftover bread, but more specifically, it means leftover tortillas. In order to use everything in the kitchen, leftover stale tortillas are cut into strips and fried into eggs and cheese, and other stuff can be added. It doesn’t have to be eggs and cheese, but often that’s what it is. You could use black beans and rice and peppers and onions. The migas is the unused tortillas.
Most of us don’t make our tortillas from scratch. I have a press and a bag of masa, and I don’t make my tortillas from scratch. (Let alone that nobody grinds hominy any more, ever.) But most of us do eat tortilla chips, and in many home kitchens that’s what migas has become: the crumbs in the bottom of the bag of tortilla chips. They’re too small for nachos, they won’t hold salsa, and what usually happens to them is you make a funnel with the bag and pour them down your throat when nobody is looking. (Admit it.) But instead you should save them for the next time you’re making scrambled eggs. Make migas.
The playaz, aka mise en place. On the wooden board we got the stuff that goes into the eggs: that’s onion mixed with a jalapeño and some colored bell peppers, some smoked pepperjack cheese, and a piece of chorizo. On the plastic board we got the stuff that goes on at the end: some chopped scallion, some tomato, some cilantro from the garden, and some queso blanco. And there’s some tortilla chip ends, some salsa, and some hot sauce because I love hot sauce, and in this case I’m using flour tortillas to contrast with the corn. You can use anything, though. Toast. Nothing. It doesn’t matter. If you’re local to me: Shout out to Shpoppy’s Smoked Cheese in Wilkes Barre! https://my-site-107852.square.site
We always follow Mosca’s Rule of Tomatoes, created after many years of waste: When you cut a tomato, eat it. All of it. Because if you wrap it in plastic and put it in the fridge, you’ll never eat it. The next day it looks and tastes like crap. You’re better off paying more for smaller tomatoes like Camparis or Kumatos and using all of one tomato at once, than paying less but throwing half away. Or, like in this case with farmer’s market tomatoes, just budget the tomato into your meal. It will be fine. It’s a tomato, not a Snickers bar.
The next part is pretty straightforward. Sizzle all that stuff up! Just get it sorta in between, it doesn’t have to be soft.
Add eggs. Add cheese and chips. I’m using my griddle because it’s beautiful outside, and the griddle is easier to clean than a glass stovetop, and this is a forum dedicated to outdoor cooking, and anyhow I paid for a griddle and now I have to use it to justify the cost. But if this was January, I’d be making this on the stove in a pan.
MIGAS!
That’s a hell of a breakfast. I ate one, and I’ll have the other either for dinner tonight, or breakfast tomorrow. I used to think eggs don’t reheat well, but they actually do. And they’re okay cold, even.
If this looks like too much to do early in the morning, dont sweat it. Just mix the chips and cheese into scrambled eggs. That’s 90% of it. It’s ridiculously stupidly easy.
Now, my friends out west and in the Southwest are absolutely scoffing at this: “What the hell do you mean, Mosca? I get all the migas I can handle! In fact, I’m eating migas right now!” And the rest of you are likely saying, “MIGAS? What the HELL is migas!!??”
“Migas” translates as “crumbs”; it means leftover bread, but more specifically, it means leftover tortillas. In order to use everything in the kitchen, leftover stale tortillas are cut into strips and fried into eggs and cheese, and other stuff can be added. It doesn’t have to be eggs and cheese, but often that’s what it is. You could use black beans and rice and peppers and onions. The migas is the unused tortillas.
Most of us don’t make our tortillas from scratch. I have a press and a bag of masa, and I don’t make my tortillas from scratch. (Let alone that nobody grinds hominy any more, ever.) But most of us do eat tortilla chips, and in many home kitchens that’s what migas has become: the crumbs in the bottom of the bag of tortilla chips. They’re too small for nachos, they won’t hold salsa, and what usually happens to them is you make a funnel with the bag and pour them down your throat when nobody is looking. (Admit it.) But instead you should save them for the next time you’re making scrambled eggs. Make migas.
The playaz, aka mise en place. On the wooden board we got the stuff that goes into the eggs: that’s onion mixed with a jalapeño and some colored bell peppers, some smoked pepperjack cheese, and a piece of chorizo. On the plastic board we got the stuff that goes on at the end: some chopped scallion, some tomato, some cilantro from the garden, and some queso blanco. And there’s some tortilla chip ends, some salsa, and some hot sauce because I love hot sauce, and in this case I’m using flour tortillas to contrast with the corn. You can use anything, though. Toast. Nothing. It doesn’t matter. If you’re local to me: Shout out to Shpoppy’s Smoked Cheese in Wilkes Barre! https://my-site-107852.square.site
We always follow Mosca’s Rule of Tomatoes, created after many years of waste: When you cut a tomato, eat it. All of it. Because if you wrap it in plastic and put it in the fridge, you’ll never eat it. The next day it looks and tastes like crap. You’re better off paying more for smaller tomatoes like Camparis or Kumatos and using all of one tomato at once, than paying less but throwing half away. Or, like in this case with farmer’s market tomatoes, just budget the tomato into your meal. It will be fine. It’s a tomato, not a Snickers bar.
The next part is pretty straightforward. Sizzle all that stuff up! Just get it sorta in between, it doesn’t have to be soft.
Add eggs. Add cheese and chips. I’m using my griddle because it’s beautiful outside, and the griddle is easier to clean than a glass stovetop, and this is a forum dedicated to outdoor cooking, and anyhow I paid for a griddle and now I have to use it to justify the cost. But if this was January, I’d be making this on the stove in a pan.
MIGAS!
That’s a hell of a breakfast. I ate one, and I’ll have the other either for dinner tonight, or breakfast tomorrow. I used to think eggs don’t reheat well, but they actually do. And they’re okay cold, even.
If this looks like too much to do early in the morning, dont sweat it. Just mix the chips and cheese into scrambled eggs. That’s 90% of it. It’s ridiculously stupidly easy.
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