The Mija Chronicles

Mexican food and culture, on both sides of the border

Migas with red peppers and peas

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Migas with corn tortillas

A gussied-up version of the migas my mom used to make

When I was a kid and my brother and I were really hungry, my mom used to whip up this quick tortilla-egg thing.

She’d tear tortillas into pieces and fry them in a little bit of oil, and then crack in some eggs. She somehow fried the tortillas exactly how I wanted — not too crispy and not too soft. Finding one of these tortilla pieces in my bowl (the tortilla-egg thing was always served in a bowl) always felt so surprising and good.

I’ve been thinking a lot lately about these comforting, informal dishes we ate as children and how much of an impact they make. My mom hasn’t made the tortilla-egg thing for me in years, but I still think of it every now and then and sometimes whip up my own version. I know now this dish is called migas, by the way — my mom told me that years later. (I still call it the tortilla-egg thing because old habits are hard to break.)

This morning I had old tortillas I wanted to use up, so I cut them into pieces and fried them. Added some roasted red peppers and fresh peas, and poured in a bowl of beaten eggs. The result was good, but the tortillas were too soggy. If you want them really crisp, I think you have to keep it simple: just tortillas and eggs.

What do you remember eating as a kid that made you feel good?

Migas with red peppers and peas
Serves 3

Ingredients

1 teaspoon oil
4 corn torillas, cut into pieces
1/4 cup (heaping) chopped onion
1/2 whole roasted red pepper, cut into squares
1 cup (heaping) peas
6 eggs, beaten

For garnish:
Cotija cheese
More roasted red peppers
Salsa

Directions

Heat oil over medium-high heat. Add onions and cook until translucent, about 3 to 5 minutes. Add corn tortillas and stir to coat. Cook until crisp, stirring occasionally, about five minutes. Add in vegetables and stir quickly, cooking until peas turn slightly tender, perhaps 2 minutes. Sprinkle some salt to taste.

Pour in eggs and turn heat to low. Cook until eggs are scrambled. Garnish with cotija cheese, more roasted red peppers and salsa.

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Comments

  1. I love this! Both the recipe and the story.

    When I was growing up, about 90% of the food my mom made was Korean. I loved it when she made “green thing”-a savory pancake with tons of garlic chives that you dipped in soy sauce and vinegar. It’s actually called buchu pajeon, but both my mom and I call it “green thing” to this day.

    here’s a photo:
    http://www.winnercelebrationparty.com/home/post/69317/#post

    Thanks for bringing this memory (and a laugh) to mind 🙂

    • “Green thing” — love it. 🙂 We have Korean markets here, so I should attempt this! Appreciate you sharing.

  2. Hi there.
    My Dad made these when I was growing up. Just like your Mom, no veggies in this dish. It was so good – especially when the tortillas were just a little bit crispy. Dad was a Tejano – through and through. Wonder if this is a regional dish? My Mom, a Californian, never made these.

    Anyway, my Dad always called these Chilaquiles. I think though that Chilaquiles are the fried tortillas cooked in a red sauce with cheese topping? They are like enchiladas but cooked on the stove top.

    Do you have any other info. about where the name Migas came from and whether that’s the official name?

    Thanks,
    Martha

      • ”Miguitas” are pretty popular all over the north, specially in the states of Nuevo León and Coahuila… which makes sense since Texas was part of Coahuila.

  3. Migas means crumbs, which makes sense for this dish. I must try this! Not much of one for peas, but this mIght get me to eat them!

  4. One of my favorite mexican dishes, when you are feeling to lazy to make chilaquiles (or don’t have any crema or fresh cheese for the garnish.

    I agree that it’s best to keep it simple, fry up the tortillas, add eggs, and voilá.

    I love topping them off with LOTS of my “special” yet super simple red salsa: Boil a few EXTRA RIPE “saladet” tomatoes (truly rich, deep red colored tomatoes are key) with a few green chiles de arbol (fresh, not dried), and blend. Salt to taste. THE most perfect salsa for migas, huevos, frijoles, chilaquiles, quesadillas, you name it!!

    I may ocasionally run out of meat, eggs, milk or vegetables on my fridge, but I must ALWAYS have some of this red salsa lying around… ALWAYS! 🙂

  5. I love this dish! Lots of childhood memories, my mom used to add some bacon and Oaxaca cheese that was one choice also she cooked them with longaniza and serve with refried beens on the side, I know this is a little bit on the heavy side but it was a good lunch and having 2 boys playing football and eating everything available every meal was a little heavy, I love my mother!
    Now my “gringa” wife 🙂 loves this dish also and I will make sure our 9 month old baby will love it too!

  6. I make these all the time! It is literally one of my favorite dishes! Although they are called chilaquiles, in my family we usually just call it “eggs-and-tortillas”. 🙂 The reason why it got soggy is because of the onions. I usually just do it simple, with some garlic powder, salt, and a little black pepper, but sometimes if I am feeling ambitious I’ll separately saute some onions and fresh garlic,and maybe a little bell pepper, and then put on top, with lots of Tapatio, or salsa verde, and sometimes some pepper jack. Delicioso!