DELUXE MIGAS

DELUXE MIGAS

#SIAintheKitchen

Making migas is one of my favourite things to cook after a taco night. It’s a great way of using up leftover tortillas.

I was stuck (or rather, blessed) with about 10 leftover tortillas after Cinco de Mayo and a good amount of toppings of fillings. We had some pico de Gallo, fresh avocado, cheese, pickled radish and red onion, fresh jalapeños, cilantro, cream, hot sauce and more - the perfect combination for a deluxe migas.

It’s pretty easy to use. Leftover tortillas, stale or otherwise, cut into strips and either fried or baked. I made mine into chips with the intention of having chips and pico de Gallo but you can go straight into frying it into batches either on your stove or deep-fry. Fry it with onions, garlic and your favourite hot sauces and pour some beaten egg over top and cook. It’s just as easy as that.

And what really makes it? The toppings! Go sky-high with the toppings and you’ve got yourself a complete meal.

DELUXE MIGAS - serves 2 - 4

• 10 leftover tortillas, sliced into small strips

• extra-virgin olive oil

• salt + pepper

• 4 tbsp vegetable oil

• 1 white onion, sliced

• 1/2 tsp dried red chili flakes

• 1 jalapeno, diced

• 2 cups leftover pico de gallo or salsa

• 2 tbsp hot sauce

• 1/4 cup kimchi, chopped

• 3 eggs, beaten

• 1/4 cup milk

• salt + pepper

Toppings

• 1 avocado, sliced

• handful of cilantro, roughly chopped

• 1 fresh jalapeño, sliced

• pickled red onions and radishes

• cilantro crema

• 1 stalk green onions, slice

• 1/4 cup crumbled cotija cheese

1. Preheat the oven to 400F and line 2 baking sheets with aluminum foil. Toss the tortilla strips with the olive oil, salt and pepper. Ensure that each piece of tortilla is lightly coated in oil. Spread onto the baking sheets in a single file. Bake for 10 - 15 minutes until lightly browned on the edges and are crunchy.

2. In a large skillet over medium-high heat, heat the vegetable oil until hot and glistening. Add in the onion, jalapeno and chili flakes and sauté until the onion begins to lightly char.

3. Add in the tortilla strips and toss to coat with the onions and jalapeño. Add in the pico de gallo, kimchi and hot sauce. Toss to coat the tortilla strips and allow for the tortilla strips to moisten and soak up all of the liquid.

4. In a small bowl, beat the egg, salt and pepper and milk until well-incorporated. Slowly pour the egg mixture into the pan evenly. Lower the heat down to medium-low and season with salt and pepper. Cover and cook until the egg is cooked, about 3 - 4 minutes.

5. Turn off the heat and equally distribute the toppings. Serve immediately with additional hot sauce.