Growing up in Mississippi in the 60s and 70s, we just didn’t have Tex-Mex food of any kind. The only Mexican food I remember is my mother frying corn tortillas until they were chewy (and a bit hard), then we would fill them with seasoned taco meat, shredded cheddar, iceberg lettuce and diced tomatoes. They were delicious at the time – but I’ve come a long way in appreciating the flavors of the Tex-Mex food we can find where we live.
It wasn’t until I was in college at Baylor University that I discovered you could eat Mexican food for breakfast! There was a cheap, yet delicious, burrito place that we all loved to hit on weekend mornings after staying out late enjoying being young.
These days I don’t stay up late at all, but I do still enjoy great Mexican food for our weekend breakfasts and brunches. This recipe for Tex-Mex Migas came from a former chef friend who had an excellent way with combining flavors and foods to create just the right spice and presentation.
The trick here is to use stale corn tortillas. And it’s perfect for a crowd. It holds up well and guests can make it just how they like it with salsa, sour cream, green onion and avocado. Enjoy!
4 Tbs unsalted butter
3/4 cup finely chopped yellow onion
4 (6-inch) corn tortillas cut into long, narrow strips
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
12 large eggs, beaten
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup purchased salsa
1/2 cup thinly sliced green onions
Heat a large nonstick sauté pan over medium-high heat for several minutes. Add butter, onions then sauté stirring now and then, for about 2 minutes or until softened. Add tortillas and continue to cook, stirring now and then, until they start to get slightly golden and the onions begin to caramelize, about 4 minutes. Season to taste with salt and pepper.
Pour the eggs into the onion-tortilla mixture and cook, stirring occasionally until eggs are almost fully cooked but still a little wet. Add the cheese and stir to combine and finish cooking eggs. Don’t add the cheese too soon or it will make the eggs runny. Divide the eggs among serving plates and top with sour cream, salsa and green onions. Pass extra salsa separately. Serves 4 to 6.