Ari Cooks… Migas

I was missing Austin a little bit extra today, so I figured a Tex-Mex feast should do the trick. So, I decided to make homemade guacamole, elote, and Migas for lunch.

Each component was pretty easy to make, and it made for one of the best lunches I’ve had in a while. These recipes are for one, so adjust accordingly if you plan on making for multiple people.

Migas:

  • 3 eggs, two scrambled and one fried for toppimg
  • 1/8 of white onion, diced
  • One clove of garlic, smashed
  • jalapeño, diced, if you like spicy
  • Splash of milk
  • Pinch of cumin
  • 2 handfuls of broken tortilla chips
  • 1/2 cup of Mexican cheese
  • Toppings of choice: I used half an avocado, 2 tablespoons of cotija cheese, 1/8 of red onion, 2 lime wedges, and cilantro

To make the Migas, start by dicing an 1/8th of a white onion, and smash a clove of garlic. (If you like spice add a diced jalapeño in with onion). Add the onion to a hot skillet over medium heat until it turns translucent, then add garlic and cook till both get a bit of color.

Next, in a small bowl combine 2 eggs with cumin, salt, pepper, and milk. Turn heat down to low and add to skillet, letting the eggs slowly scramble, stirring occasionally.

Once they’ve reached a soft scramble, add in Mexican cheese and tortilla chips. I lightly smashed the chips once in the pan to make them into better bite-sized pieces.

Allow this to cook for a few minutes until chips become slightly tender and cheese has melted, then plate and add toppings of choice: I added diced red onion, avocado, cotija cheese, lime juice, a tablespoon of cilantro, and of course, a fried egg.

Voila! So beautiful and delicious. Perfect to eat for breakfast or a late-night snack. The other two recipes are up as well from this lunch, guac and eloté, go check them out!!

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