Tex-Mex Migas

I did a little searching around the Web for the origins of Migas, and I came up empty-handed. What I did find in a few spots was a few arguments of what exactly Migas are, or is. Someone on one site said that what we think of as Migas in the States isn't anywhere near what it is in Mexico, where it is supposedly some sort of soup.

If you come down south, especially through Central Texas or New Mexico, you'll find a dish on many menus called Migas. It is a breakfast dish of eggs, onions, peppers, cheese, salsa, and crushed tortilla chips or fried tortilla strips.

I've had this dish served in many different ways, from local Mexican restaurants to the International House of Pancakes (do not order this at IHOP, it's gross). There's a restaurant in Austin called the Omlettry that makes Migas with giant 1-inch chunks of onion and tomato. Personally, I think that's too big for Migas. I really didn't like squishing my teeth through giant hunks of tomato; it took away from the flavor of everything else. This is why I use salsa. Also, I usually don't like to bit down into hard bits of bell pepper, which is why I cook them down until very tender.

If you want to get authentic, toss out the tortilla chips and go au natural. Buy package of corn tortillas. Cut 3 or 4 of them into 1/4 inch thick strips. Fry the strips in oil until very crispy. Add them at the "almost done" stage below.

Ingredients:

• 6 eggs
  
• 1/2 Large red bell pepper, chopped
  
• 1/2 Medium white onion, chopped
  
• 1 very hot green chile, preferably serrano, seeded and chopped
  
• 1 TBSP chili powder
  
• 1 TBSP water
  
• 15-18 Tortilla chips, broken up into bite-size pieces
  
• 2-3 TBSP bacon drippings or vegetable oil
  
• Your Favorite Salsa
  
• 3 oz. Shredded cheddar cheese

Beat the eggs with the water and a few tablespoons of the salsa. Set aside. Heat the bacon drippings or oil over medium heat. Add the bell pepper and fry for a couple of minutes. Add the onion and chile and cook until tender, probably about 5-7 minutes. I like to cook them at medium low temperature for a while, so they get nice and soft.

Add the chili powder and egg mixture. Cook until almost done. When you reach that "almost done" level, add the crumbled tortilla chips and mix together well. Top with the cheese and salsa. Serve hot with fresh tortillas. Enjoy!