Last night, after a hectic weekend which left me completely knackered and a late arrival home by J & Pie, I was happy to make a simple dinner. I'd planned to make refried beans and a salad with our migas, but completely forgot the beans and had J wrinkle up her nose at the idea of salad. So, we had this Tex-Mex tortilla and egg scramble with bacon for the sole accompaniment. Migas most closely resembles chilaquiles, but the chilaquiles we had at our friend Carla's outshine the dish I made last night by far. Perhaps it was my chicken-hearted omission of the jalapenos, perhaps Carla's superior cooking skills, perhaps these needed some black beans instead of bacon. Whatever the case, I wouldn't hesitate to make this again, but it was not the droolsome dish it could have been.
Migas
3 slices bacon
6 small corn tortillas, slightly dried out,
torn into smallish pieces
1/2 onion, chopped
3 cloves garlic, chopped
1 finely-chopped jalapeno
6 sliced plum tomatoes
1/2 tsp. cumin
4 eggs, lightly beaten
2/3 c. Monterey Jack, grated
Salt & pepper
Cook the bacon crisp and drain on paper towels. Wipe out skillet and heat the oil in it. Fry the tortilla pieces golden and drain on paper towels. Cook the onion, garlic & jalapeno about 5 minutes. Add bacon, tomatoes, cumin. Cook a few minutes. Add tortillas and stir. Add eggs, cheese, salt & pepper. Cook on medium-high until just set. Serves 3-4.
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