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Monday, August 5, 2013

Spice up your morning with simple Migas!

Migas with Chorizo and Charred Tomato Salsa

Charred Tomato Salsa
1 pint cherry tomatoes stems removed or 1 lb. tomatoes, cored and rinsed
1 jalapeno pepper
2 cloves garlic, unpeeled
1/2 medium onion, cut into chunks
Juice of 1-2 limes

Heat a cast iron skillet or comal on medium high heat. Add jalapeno, garlic and onion to the pan and char on all sides by stirring or turning every few minutes. Remove from pan and let cool. Add tomatoes to skillet and turn and stir to get a nice char on them as well. Remove from pan and place in a small food processor or blender. Add the garlic, with the skin removed, 1/2 of the jalapeno* and the onions. Pulse until you get a nice roughly chopped salsa consistency. Taste and add more jalapeno if you desire. Season to taste with salt, pepper and lime juice. Serve with the Migas or your favorite chips!

*(If you remove the seeds before using, it won't be so spicy. Be careful and wear gloves when handling hot chilies as the oil from the jalapeno will burn hours after you have touched it!)

Migas with Chorizo

1/2 lb. bulk Mexican style chorizo, or if it is a link, remove the casing (Mexican style chorizo is fresh and uncooked while Spanish style is cured, like salami)
1 small onion, chopped
1 bell pepper or poblano, anaheim
3-4 corn tortillas (the staler the better) or 1-2 cups tortilla chips
6-8 eggs, beaten

Heat a cast iron skillet on medium high heat and add the chorizo. Cook while stirring with a wooden spatula to break into small pieces. It will take about 5-7 minutes to fully cook the chorizo. Add onions and peppers and a little salt. Sauté until vegetables are nice and soft. Add torn tortillas or chips and stir to combine. Cook a few minutes to soften the tortillas. Add beaten eggs and scramble until cooked through. Taste and season with salt and pepper and then serve with the Charred Tomato Salsa on the side. Serve with sliced avocado or guacamole, chopped cilantro and sour cream for a really fabulous feast! Migas can be served at any time and are a great way to make a meal in a few minutes with what you have on hand. Try making them with bacon instead of chorizo or make them vegetarian, adding more vegetables and garnish with your favorite cheese. You can add chilies, green onions, mushrooms or zucchini to change it up. Just get creative with what you have on hand and see what you come up with.

Mexican Style Fruit

Peel and slice a selection of your favorite fruits (and vegetables) such as mangoes, papayas, melons, oranges, jicama, cucumbers, nectarines and pineapple. Squeeze fresh lime juice over the fruit and sprinkle with cayenne pepper and salt. Eat immediately!