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The Richmond avenue

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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!

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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
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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 https://therichmondavenue.com/
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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…

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