Monday, August 4, 2008

Save at Home: Sunday Migas & Chunky Salsa

What is Sunday without a bit of brunch!?

(for my reader friends - I promise I will post a foto in my next blog - I just found these too tasty to let them wait!)

Last weekend we went to one of our favorite restaurants where they made some killer migas . . . and I mean killer. If you don't believe me, go try them out at the South Congress Cafe in Austin - the spicy refried black beans that accompany this gloriously cheesy favorite are the piece de resistance.

That meant that this weekend, after a two hour hike, we were inspired to make migas ourselves and save a bit of dosh. This was a first time effort and I enlisted my trusty breakfast chef boyfriend who is more chemist than artist when it comes to food and therefore an excellent foil to my experimental cooking style when recipes are involved.

We found a decent looking migas recipe and tweaked it to meet our needs and available ingredient list (John helped me not replace too many key ingredients) . . . the result was delish:

Green Chile Migas with Black Bean Mango Salsa (serves 2)
Migas
  • 4 Eggs
  • 3 Corn Tortillas
  • 2 Tbsp finely chopped Red Onion (the mellow flavor is less overpowering than white onion)
  • 3-4 Tbsp Green Chile Salsa / Salsa Verde (how hot do you want it?)
  • 1/2 Orange Bell pepper finely chopped (we were out of tomatoes and subbed this in)
  • 1 Tbsp water
  • 1/3 Tbsp Butter or Margarine
  • 1/3 Tbsp Olive Oil
  • 4 thin slices Sharp White Cheddar (or regular Cheddar if that's what you have on hand)
  • Salt & Pepper to taste
Salsa
  • 1/2 Can Black Beans, drained & rinsed (I love Goya brand for the best value)
  • 1/2 Large Mango, cubed (consider a peach or nectarine if you cannot find mango)
  • 1 Tbsp finely chopped Red Onion
  • Juice of 1/2 Lime or Orange, whichever you prefer for breakfast
  • 2 Tbsp Chopped Cilantro (I used some that I had frozen and it worked like a champ)
  • Salt & Red Pepper to taste

For the Salsa. Combine all the ingredients, mix and let sit while you cook the rest. This way the flavors infuse as you prepare the meal.

For the Migas. Heat a pan or skillet on med-high with the butter in it. While this heats, rip up the tortillas into bite sized pieces. Saute the tortillas in the butter till softened, add the onions and cook till translucent. Finally add the peppers and saute until they are your desired level of done, I like mine a with a bit of crunch left. Only add the oil if your pan gets dry during the process, else you can skip the extra fat.

Meantime, in a bowl whisk or mix together the eggs, water, salsa, salt and pepper. Add this egg mixture to the pan and scramble all the ingredients together. Don't overcook them. When they are still a bit gooey, crumble two slices of the cheese and add the cilantro into the mixture and scramble it through to your desired level of doneness. Most migas in Texas are served just a tiny bit runny, but we tend to like them dry. Place on a plate and blanket with the remaining cheese, ripped into a few pieces.

Garnish with some of that chunky salsa on the side and serve with more green salsa and/or sour cream if that is your preference.

If you go easy on the cheese, this is quite a healthy dish all around - high in protein and fiber, it'll keep you full without making you feel heavy as many brunch dishes can. So make migas at home and save yourself the trip and cost of that restaurant Sunday brunch (as nice as it is sometimes:))

I calculate that we spent $4-5 cooking this at home versus our $24 at brunch - granted, SoCo Cafe will still have me coming back every so often for a treat!

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