Happy May.Migas Norteñas

Chef Wil's Everyday Recipes:
Migas Norteñas by Wil Crutchley
Happy May! With Cinco de Mayo around the corner as
well as well as Mother’s Day, I have a recipe that
commemorates both holidays, effectively killing two birds
with one stone.
This dish has the lightness and palatability that typically
one’s mother or wife would like, however contains the bold,
fresh and zesty flavors typical of Mexican cuisine. It is rich
and tasty, yet healthy and is perfect to serve around the
breakfasty/bunchy 10am-2pm time slot, making it an ideal
Mother’s Day meal. I present to you “Migas Norteñas” aka
“Eggs Migas” or just plain “Migas” (mee-gas) to those in
the know.
What is migas you ask? If you have not spent any lengthy amount of time in Southern
California, Texas or the Mexican neighborhoods of Chicago, then the chances are good
that you have never heard of this comforting daytime dish. Migas means “crumbs” in
Spanish. The dish is comprised of corn tortilla crumbs cooked with a melange of sauteed
aromatic vegetables, eggs, meat and/or cheese. It is traditionally eaten with soft flour
tortillas . To say migas is addictive is an understatement. You can put almost anything
in migas, so feel free to have fun and experiment with different ingredients.
Migas Norteñas
***Serves 2 - 3
Get your Apron on, here are the Ingredients:
4 large eggs
1 tablespoon water
1 tablespoon chunky salsa
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, crushed into small pieces (8-10 large
tortilla chips work nicely as well)
1/4 cup finely chopped white onion
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1/4 chopped green pepper
4oz of loose sausage
1 medium tomato, seeds and pulp removed, chopped
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese
Sour Cream & Salsa for garnish
Okay, get your pots together!
In a small bowl, lightly
beat together the eggs,
water and salsa, and set
aside.
Warm the butter and
olive oil in a heavy
skillet. Add the corn
tortilla pieces and sauté
until softened. Add the
chopped onion &
pepper and sauté until
the onion is
transparent. Reserve on
a small plate.
In the skillet, brown the
sausage, breaking it up
while cooking. Drain excess fat.
Pour the egg mixture and sauteed onion mixture into the skillet with the sausage and
"scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped
tomato, cilantro and cheese into the eggs, again stirring well.
Garnish with additional salsa and sour cream.
For a fun variation, eat migas the Mexican way. Break off a piece of warmed flour
tortilla and in a pinching motion, grab some migas in-between the tortilla, then pop it in
your mouth. Kids love eating this way and it also saves you from having to wash forks!
Visit our Downloadable Recipes page for more downloadable recipes.
If you have a special family recipe you would like to share, let us know.
Write to [email protected] with "recipe" in the subject line. Don't forget photos.
Bon appétit!!