Breakfast Tacos with Migas and Pico de Gallo
8 eggs
1/4 cup of milk or half-and-half
1/3 cup of peanut oil
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced
1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 to 2 cups of salsa
1 cup of cilantro
Salt and pepper to taste
Procedure
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes
4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.
Serves four. And note that migas go mighty fine with refried beans and/or fresh tortillas.
Pico de Gallo
Procedure
Chef Critique - Nice knife cuts, fresh tasting
My Critique - Delicious
Group Critique - We liked it, please note we did not cook ingredients as instructed.
- 1 Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
- 2 Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.
Chef Critique - Nice knife cuts, fresh tasting
My Critique - Delicious
Group Critique - We liked it, please note we did not cook ingredients as instructed.