Charles Salsman, who spent his childhood years in El Paso, shares this simple Saturday morning brunch recipe. Typically using items found in the fridge, this is a super recipe to turn left-overs into a spectacular presentation. And did I mention that it is super yummy?
El Paso Migas
- 8 eggs, beaten
- 2 corn tortillas, torn into bite-sized pieces (or equivalent in corn chips)
- 4 pieces cooked bacon, chopped
- 8 TBSP chopped onion
- 8 TBSP chopped tomato, seeded
- 3-4 seeded and chopped jalapeño or serrano peppers
- ½ cup grated cheese (Cheddar, Monterey Jack or any melting Mexican cheese)
- Salt and pepper to taste
- Oil, bacon fat, and/or butter for cooking
- Start by putting the fat in a frying pan over medium heat until hot
- Add the chopped corn tortilla and fry until it gets crispy edges
- Add the chopped tomatoes, onion, peppers and approximately 4 slices of the bacon, cooking until vegetables begin to wilt slightly.
- Add the eggs (salt and pepper) and cook for about 2 minutes - stirring the mixture.
- Add the cheese and continue cooking until the eggs are cooked to your liking.
- Spoon onto a platter and top with extra bacon.
- Serve with a side of citrus fruit and sliced avocado.
- -Use leftover Pico de Gallo instead of the vegetables (just use the amount to your taste)
- -Use leftover cheese (slightly hard or starting to dry)
- -Use leftover pork, beef fajitas, steak, or dried beef (machacado)
- -Add cilantro or other fresh spices to taste
- -Garnish the top with fresh avocado or put some leftover guacamole on the side
- -Serve with extra bacon and/or Frijoles Refritos
- -Serve with fresh corn or flour tortillas
- -If I use oil or bacon fat, I like to add a piece of butter before the cooking is done. I think it adds to the taste!