Friday, September 16, 2011


I love making this for brunch. I first learned how to make migas from my friend Tara almost 10 years ago, and never forgot how to make it.You've gotta have an appetizer to your migas, so I made chips and guacamole. You will definitely continue eating this with your migas.

                                                                                 Serving Size: Makes 4

4 flour tortillas cut into triangles, like a pizza (I use organic tortillas)
1/2 cup olive oil

2 Haas Avacodos
1 big clove or 2 small cloves garlic, minced
1/2 lime
2 teaspoons sea salt
1/4 cup tomatoes, diced + 1 Tablespoon for topping, diced
2 Tablespoons red onion, minced

5 large eggs (I use organic eggs)
1 Tablespoon butter
1/2 white onion, minced
1 big clove or 2 small cloves garlic, minced
1  medium sized tomato, diced
2 handfuls of tortilla chips (I use hint of lime Tostitos)
1 jalapeno
1/8 cup salsa
1 15.5oz Goya black beans (drain before using)
4 slices monterey jack or pepper jack cheese
7 or 8 tortillas (flour, corn, wheat or multi-grain all work)
1/2 lime


Heat a medium sized, nonstick pan on medium high. Pour olive oil. When it heats up, add tortilla slices so that it is covered in oil. Fry about 2 minutes on each side or until lightly browned. Remove and place on a plate covered with paper towels. Keep pouring olive oil if it runs low. You need to be sure to cover the tortillas. It does not have to be fully covered, but as long as it is not burning, you're okay.


Cut open the avocados into halves. Remove the seed and the skin. Place avocados into a medium size bowl and begin mashing it with a wooden spoon, masher, or whatever big spoon you have. You can mash it as big or as little as you'd like, depending on your preference on the texture. I like mine with chunks of avocado. Add the garlic and onion. Mix and continue mashing. Squeeze lime as you mash. Once you have the consistency you like, add tomatoes and stir. Do not mash. Add salt, stir, and there it is! Garnish with a few pieces of tomato. 

There should be some oil left from the skillet you made the chips in. If there is too much, take it out or leave it and just skip the butter. If you only have a little bit left, then turn on the stove to medium high and let it heat up. While the skillet is heating, crack the eggs into a medium size mixing bowl and whisk. Discard the shells. Once skillet is hot, add butter. Once the butter has melted, add the garlic and onions. Sautée for a minute, or until garlic and onions are fragrant.  Gently pour the eggs into the skillet. Turn to medium heat and let it cook for about a minute before stirring the eggs. Then begin mixing the eggs with the onions and garlic until eggs are almost cooked. While stirring, add cheese one at a time. Fold in the cheese while stirring. Add jalapeno and continue to stir. Add black beans and stir. Add tomatoes and stir. Squeeze in the lime, add salsa and continue stirring. Lastly, crumble the chips in your hand and add them to the eggs. Stir only a handful of times and do it gently. Turn off heat and set aside.
Heat up the tortillas by adding a wet paper towel on top and microwave of about 15 seconds. For this method, you want to heat then eat one at a time. You can also heat tortillas by throwing them on the gas range, one at a time, for a few seconds on each side. When serving, just add a tortilla on the side, along with the eggs and the guacamole. When eating, scoop some eggs and guacamole into the tortilla. Do not add too much or it will overflow when you roll it up. Finished! 

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