• Home
  • About
  • Recipes
    • Breakfast
    • Appetizers and Sides
    • soups & Salads
    • Crockpot Recipes
    • Entrées
    • Comfort Foods
    • Sweet Tooth
  • Blog
  • CONTACT

The Richmond avenue

simple recipes + simple ingredients

recipes

Migas con Salsa Verde

July 26, 2015

When I lived in Houston, one of my favorite restaurants was this little Mexican bakery called La Guadalupana. The coffee was brought in from Puebla and spiced with cinnamon, and there were all sorts of delicious pan dulces (pastries) to try. The second I’d walk in I would be hit with the incredible aroma of coffee and chillies and freshly made tortillas, and the owner would greet each of his customers by name. On special mornings, I would sit in the back corner of the restaurant with a book and order migas or chilaquiles with an almond croissant and a warm cup of coffee. It was very much my happy place!

IMG_1790 copy
La Guadalupana inspired me to create my own migas at home. Migas are scrambled eggs that are cooked with sauteed vegetables – onions, peppers, and tomatoes – and fried tortilla strips. This dish is topped with freshly grated cojita cheese, cilantro, and a homemade salsa verde, and can be served with fried eggs, black beans, and warm tortillas.

Migas con Salsa Verde
2015-07-22 09:49:08
Serves 4
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the migas
  1. 6 corn tortillas
  2. 1 whole small onion, diced
  3. 1 red bell pepper, chopped
  4. 1 poblano pepper, seeded and chopped
  5. 8 large eggs
  6. 2 plum tomatoes, chopped
  7. 1/4 cup milk
  8. 3/4 cup cojita cheese, grated
  9. 1/3 cup cilantro
  10. salt and ground black pepper, to taste
For the salsa verde
  1. 1/2 lb fresh tomatillos (about 5-6 medium), husked
  2. 1 serrano chili pepper or 1/2 jalapeno, seeded and minced
  3. 1 small onion, chopped
  4. 2 garlic cloves, minced
  5. 1/2 cup cilantro leaves, chopped
  6. 1/2 lime, juiced
  7. 3/4 tsp ground cumin
  8. 3/4 tsp ground oregano
  9. salt, to taste
For the Migas
  1. In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
  2. Heat olive oil in a small skillet over medium-high heat, and then fry each tortilla until crispy, about 30 seconds on each side. Let cool, and then chop into 1 inch squares.
  3. In a large skillet, heat butter over medium-high heat. Add onions, poblano pepper, and bell pepper and saute until soft.
  4. Lower heat to medium-low, and slowly pour in eggs. Cook for 2-3 minutes, and then add 3/4 of the tortilla chips. After 2-3 minutes, add the tomatoes and remaining tortilla chips. Stir until eggs are firm. Add salt and pepper to taste.
  5. Top with cheese, cilantro, and salsa verde. Serve with warmed tortillas.
For the Salsa Verde
  1. Preheat the oven to 350 degrees.
  2. In a single layer, line the onions, garlic, tomatillos, and pepper on a baking tray for 10-15 minutes, until lightly roasted. Toss once or twice to prevent burning.
  3. Transfer roasted vegetables to a food processor (including the juices) and add the cilantro, lime, cumin, oregano, and water. Pulse until coarsely pureed. Pour into a bowl and season with salt as needed.
The Richmond avenue http://therichmondavenue.com/
J

Share this:

  • Print

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Your comments make my day. Thank you! Cancel reply

Sign up to receive new recipes via email:

Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

Type Keywords to Search:

  • Bloglovin
  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Banana Crumb Muffins
  • Baked Fish Tacos with Creamy Avocado Dressing
  • Chicken Tomatillo Soup
  • Chocolate Palmiers
  • Chocolate Chip Banana Bread

Popular Recipes

Julia Child's Eggplant Pizza
Dal (Split Mung Bean)
Trisha Yearwood's Homemade Banana Pudding
Skinnytaste's Beef & Broccoli
Eggnog French Toast
Slow Cooker Beef Ragu with Pappardelle
Meatloaf, Lemon Garlic Green Beans, and Mashed Sweet Potatoes
Split Pea Hambone Soup
Turkey, Pesto, and Mozzarella Panini
Southwest Breakfast Bowl

therichmondavenue

Wishing you and yours a Merry Christmas and a Happ Wishing you and yours a Merry Christmas and a Happy New Year!
I know we’ve exhausted all of the baked banana r I know we’ve exhausted all of the baked banana recipes this quarantine, but if you have it in you to try one more, let it be this one! Recipe shared in bio.
Our Baked Fish Tacos with Avocado Dressing now up Our Baked Fish Tacos with Avocado Dressing now up on the blog! Link in bio. 🌮
Already thinking about these leftovers! Tonight’ Already thinking about these leftovers! Tonight’s dinner - @thedefineddish’s Peruvian-inspired whole roasted chicken and @inagarten’s roasted garlic potatoes.
Carbonara night 🍝 Carbonara night 🍝
Tonight’s easy one pot dinner: chicken thighs sa Tonight’s easy one pot dinner: chicken thighs sautéed with sun-dried tomatoes, cherry tomatoes, asparagus, and homemade basil pesto, then tossed with tortellini.
Tonight’s edition of cleaning out our fridge res Tonight’s edition of cleaning out our fridge resulted in some easy one pot dishes: pancit canton and chicken fried rice.
I saw a sign this morning that read: “The weathe I saw a sign this morning that read: “The weather went from 90 to 55 like it saw a state trooper,” and truer words were never spoken. This chilly Texas temperature has us in the mood for @lisa_allen’s Chicken Tomatillo Soup, now featured in today’s post!
The beautiful French palmier cookie is light, cris The beautiful French palmier cookie is light, crispy, buttery, flaky, and only slightly sweet, making it the perfect accompaniment to a steaming cup of tea. It’s also surprisingly easy - using only 5 simple ingredients. Check out the link in the bio for the recipe!
Still dreaming about this water-to-table platter o Still dreaming about this water-to-table platter of crab, mussels, clams, and shrimp, served over garlic noodles and buttered pan-seared fingerling potatoes. (Not pictured: the clam chowder and calamari that was already devoured!).
Turkish coffee to go with our...coffee. ☕️ #Mu Turkish coffee to go with our...coffee. ☕️ #MustBeMonday
The crudités platter at @terraincafe, served alon The crudités platter at @terraincafe, served alongside their green chickpea hummus.
Why is it that when romaine lettuce gets recalled Why is it that when romaine lettuce gets recalled I don’t touch the thing for a year and a half but I will happily eat raw cookie dough by the spoonful? Turns out the same goes for this Chocolate Chip Banana Bread! New blog/recipe post now up.
I was flying solo this week while T was out of the I was flying solo this week while T was out of the country, so my mom flew in to help out with the kids. Turns out she also filled our kitchen with all of my favorite Bengali and Filipino dishes from my childhood - from chicken curry and dal to pancit and chicken sotanghon soup. It goes without saying that our hearts and bellies are full!
Afternoon tea at @lovejoys_redwoodcity (and possib Afternoon tea at @lovejoys_redwoodcity (and possibly the best scones I’ve ever had!). ☕️ #redwoodcity
Load More... Follow on Instagram

Categories

  • blog
  • books
  • Holidays
  • recipes

Follow the Richmond Avenue

  • Bloglovin
  • Instagram

Popular Posts

  • Julia Child's Eggplant Pizza
  • CONTACT ME
  • Dal (Split Mung Bean)
  • Trisha Yearwood's Homemade Banana Pudding
  • Skinnytaste's Beef & Broccoli

Copyright 2021 | Managed by: Seattle Web Works | Site design handcrafted by Station Seven