Monday, December 6, 2010

Chilaquiles (or Migas?)

We had a not-leave-the-house kind of Sunday since G2 ran the St. Jude half marathon the day before, and we ran all over the place after him and then on to Rock n' Romp. Busy Saturday. I was thinking blueberry pancakes for breakfast, but decided to try my hand at chilaquiles, instead. I used the Bittman recipe from the Vegetarian book.
6 small corn tortillas, cut into 1 inch strips
1/2 cup oil (I used canola)
4 eggs (I used 5)
2 Tbsp cream or milk
salt and pepper
Heat the oil in a large skillet and fry the corn tortillas in batches until crisp and brown, about 3 minutes. Transfer to paper towel lined plate. Pour off all but about a Tbsp of the oil. Beat the eggs and milk and sprinkle with salt and pepper. Add eggs and tortillas back to pan and cook until eggs are done, 4-6 minutes. I also added a few tablespoons of tomatillo salsa and 1/2 cup of montery jack cheese. We had sliced avocado (and Valentina hot sauce for G2 and me) on the side. I don't fry often, but these were pretty easy and not too messy.

We went to Austin a few months ago and had migas at Juan in a Million (at EVERYONE's recommendation) which was great. I thought this dish was about as close as you could get (minus the delicious salsa at Juan's). So, I don't know what the difference between chilaquiles and migas is, but this was delicious. A huge hit with both Grahams and a great lazy Sunday breakfast.


  1. migas tacos utilize an egg & chips delivery system known as the tortilla. The other requires a fork. We had this discussion at Kelly & michael's over michael's migas/ chilaquiles.

  2. it all makes sense.

  3. I LOVE chilaquiles (without eggs, of course!) They used to make it in the kitchen at Cozymel's in the morning. Awesome hangover food! In an absolute chilaquiles emergency you can put tortilla chips in a pot and add some salsa, cook it down, throw some sour cream on top and just end your hangover misery right there!!!

  4. So, just like chips and salsa for breakfast, basically? :)