Black bean migas with roasted tomato salsa

black bean migas These migas caught my eye on the Homesick Texan blog a few days ago. Her recipe called for black-eyed peas, and it was already New Year’s Eve and I didn’t have any. (Does that make me a bad honorary Tejana?) I did have black beans, though. And a good friend from Austin who’d be joining me for breakfast on New Year’s Day, which meant we must have migas come hell or high water. I’m embarrassed to say I hadn’t made a big pan of migas from scratch before. With my friend Shaw's guidance and the Homesick Texan recipe, it wasn't hard. We amped up the number of tortillas so the final result bulged with chewy fried tortilla strips. We topped the migas with the lightly acidic bean salad, as called for in the original recipe, and then we added roasted tomato salsa on top of that, because, why not? We did not have guac or cheese on the side. But we did have mimosas. This was truly the best breakfast I’ve had in a long time. Thanks, Shaw, for throwing this together with me. And Happy New Year to y'all! Black bean migas with roasted tomato salsa Adapted from The Homesick Texan’s black-eyed pea migas Serves 3-4 For the black bean salad: 1 15-ounce can black beans, drained and rinsed in cold water About 1 cup grape tomatoes, sliced in half 3 tablespoons minced red onion, rinsed in cold water and drained 1/2 of a large serrano chile, minced with seeds (or more if you want it very spicy) Juice of 1 large lime 1/2 to 3/4 teaspoon salt, or to taste For the migas: About 8 slices bacon (this ended up being one small package; I used thick-cut) 8 day-old corn tortillas (our tortillas were actually about two weeks old (!), purchased awhile back from the tortillería, but they weren’t moldy and worked fine) About 1/2 cup neutral oil for frying 7 eggs For the roasted tomato salsa: 4 plum (known in Mexico as guaje) tomatoes 2 thick slices red onion 2 serrano chiles 1 to 2 tablespoons chopped fresh cilantro, or to taste 1 teaspoon salt, or to taste 1. Cook the bacon, and drain on paper towels to cool. Crumble and set aside. 2. Add the drained black beans, grape tomatoes, red onion, minced serrano chile and lime juice in a bowl, and mix well. Add salt, using the quantity I listed above or to taste. Set bean salad aside. 3. On a comal or nonstick skillet, char the tomatoes, onion slices and serranos, turning frequently until blackened and soft. tomatoes on comal 4. Place tomatoes and chiles ONLY in the blender jar. Liquify until chunky and saucy, and pour into a bowl. Dice the charred red onion. Stir onion and chopped cilantro into the salsa. Add the salt a little at a time, tasting as you go to make sure you like the result. Once the salsa is done, you can place it on the table, assuming no one will eat it until breakfast time. 5. Cut the tortillas into rectangles about 1 inch wide and two inches long. 6. Heat the oil in a large skillet; it should come to about 1/4-inch deep. 7. Once the oil is hot -- and I love Homesick Texan’s tip on sticking a wooden spoon in the pan to test if it’s ready -- add a handful of the tortilla strips in an even layer. Fry until stiff and golden but not crunchy-tortilla-chip crisp, which could take perhaps four minutes, depending on your stove and how hot the oil is. Drain on paper towels, and repeat with the remaining strips. (It took me about three batches in a 12-inch skillet.) 8. Once you’re done with your last batch, drain out the oil into a small cup or bowl, leaving a little bit of a film with which to fry your eggs. 9. Beat the eggs into another bowl, and have the bacon ready. 10. Heat the pan over low heat. (Again, only you know your stove -- heat the pan as if you were cooking scrambled eggs.) Add the bacon and warm briefly. Then add eggs, and top with tortilla strips. Stir everything gently, folding the eggs over the tortilla strips and bacon as they cook. (Turn down the flame if you notice the eggs start to brown.) I added a few pinches of salt here as well. 11. Once eggs are cooked, remove the pan from the flame and spoon the bean salad mixture over the top. 12. Serve directly from the pan, in a trivet placed on the table. Drizzle on the roasted tomato salsa. (If you have a Texas-shaped salsa bowl, even better.) roasted tomato salsa
4 Responses to “Black bean migas with roasted tomato salsa”
    • Lesley Tellez June 19, 2014
  1. Maria Lopez August 19, 2014
    • Lesley Tellez August 19, 2014

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