A few years ago we took a Spring Break trip to San Antonio. While we were there I noticed that mijas was on the menu always and often. So when we got back home I looked it up and this is what I found. What’s so great about it is that there are so many different ways you can make it. This is how we have been making it lately:
1 T water
1 T chunky salsa
1 T butter
1 T olive oil
4 6in. corn tortillas
1/4 c. chopped onion
1/2 lb. chorizo
4 oz. can chopped green chilis
1 medium tomato, chopped
1 avocado, sliced
2 tspn. fresh cilantro
2/3 c. cheddar cheese
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
In a small skillet, brown chorizo until thoroughly cooked.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sautÃ© until softened. Add the chopped onion and sautÃ© until it is transparent. Stir in the chopped green chiles and cooked chorizo.
Pour the egg mixture into the skillet, 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 avocado, additional salsa and sour cream.
Variations: You can put just about anything in migas and they will still be tasty, such as: green peppers, bacon, ham, diced potato, green onions and garlic.
What does the family think? Hubby and I really like this dish. The kids like scrambled eggs, but aren’t too keen about all the other stuff that’s in there. I think there are just too many flavors going on in there for them. Translation: It’s yummy! 🙂