Best migas recipe: 59 photos

The Best Tex-Mex Migas Recipe

FAQ

But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.
It is usually made with leftover bread, either pao Alentejano, a wheat bread traditionally associated with the Alentejo region in Southern Portugal, or corn bread as used in Beira. In Alentejo, migas can also be made with potatoes (migas de batata) instead of bread. Garlic and olive oil are always an ingredient.
Migas Ingredients
  • Vegetable oil.
  • Corn tortillas.
  • Onion.
  • Bell pepper.
  • Garlic.
  • Eggs. Use large eggs, or add a couple extra if yours are on the smaller side.
  • Chili powder.
  • Salt.
crumbs. Migas in Spanish literally mean crumbs, and the Spanish 'migas del pastor' is associated with a shepherd's dish of combining the fried crumbs with whatever meat or vegetables might be at hand. You can find both Mexican and Tex-Mex style migas but they are not the same as Spanish Migas.);})();(function(){window.jsl.dh(11zHZvvtLp2uwPAPl-PjqQM__49,
Chilaquiles have deep historical roots, with origins dating back to the Aztec civilization. It's believed that the dish was developed as a practical way to use leftover tortillas and salsas, demonstrating the traditional Mexican ethos of minimizing waste and utilizing available resources.
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