Not Exactly Grandma's Migas

By lorik

Ingredients

• Variation from 177 Milk Street:
• 1 tablespoon rendered pork fat, bacon grease, canola or vegetable oil
• 1 cup diced onion
• kosher or sea salt
• 1 teaspoon dried oregano, preferably Mexican
• 6-8 corn tortillas, cut into pieces, about 2 cups total
• 1 clove garlic, peeled and chopped
• 1 cup canned whole peeled tomatoes with juice
• 1 canned (or homemade) whole pickled green chile, stem removed
• 6 extra-large eggs
• To serve: shredded Monterey Jack or Cheddar cheese and your favorite salsa
• 8 LARGE EGGS
• KOSHER SALT
• 3 OUNCES CURED CHORIZO, HALVED LENGTHWISE AND THINLY SLICED CROSSWISE
• 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
• 2 1/2 CUPS 1/2-INCH BREAD CUBES
• 1 MEDIUM RED ONION, DICED (ABOUT 1 CUP)
• 2 GARLIC CLOVES, THINLY SLICED
• 1/4 TEASPOON SWEET PAPRIKA
• 1/4 TEASPOON CAYENNE PEPPER (OPTIONAL)
• 4 CUPS LIGHTLY PACKED COARSELY CHOPPED LACINATO KALE (ABOUT 3 OUNCES)
• GROUND BLACK PEPPER

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Heat the fat or oil in a large non-stick skillet over medium heat.
Add the onion, a pinch of salt, and the oregano and cook until the onion is soft and the oregano fragrant.
Add the tortilla pieces, stirring and tossing so they are coated with the fat. Cook 5-10 minutes, stirring occasionally.
In a blender, combine the garlic, tomatoes and chile with a pinch of salt and puree until smooth. Add the puree to the pan, stirring through. Cook until most of the liquid has been absorbed by the tortilla pieces.
Crack the eggs into a bowl and beat just until blended.
Stir the eggs into the tortilla mixture, and allow them to cook, stirring occasionally, until the eggs are set and the mixture is creamy and fluffy.
Remove from heat, spoon onto plates, and top with grated cheese and salsa.

Variation:
In a medium bowl, whisk the eggs and ½ teaspoon salt. In a 12-inch nonstick skillet over medium, cook the chorizo, stirring frequently, until browned and crisp, 2 to 5 minutes. Use a slotted spoon to transfer the chorizo to a medium bowl, leaving any fat in the pan.

Add 2 tablespoons of the oil to the skillet and return to medium-high. Add the bread and a pinch of salt and cook, stirring and tossing frequently, until browned and crisp, 3 to 5 minutes. Transfer to the bowl with the chorizo.

Return the skillet to medium heat and add the remaining 1 tablespoon of oil, the onion, garlic, paprika, cayenne, if using, and ¼ teaspoon salt. Cook, stirring frequently, until the onion and garlic are softened and lightly browned, 3 to 5 minutes. If the garlic darkens too fast, reduce the heat. Add the kale and cook until wilted but still bright green, 1 to 2 minutes.

Whisk the eggs to recombine, then pour into the skillet and immediately reduce the heat to low. Cook, stirring and scraping the edges of the pan constantly until barely set, about 1 minute. Stir in the bread and chorizo. Cook to desired consistency, 30 to 90 seconds. Transfer to a platter and season with salt and pepper.

Tip: Don’t walk away while browning the chorizo. Chorizo brands vary widely in fat content—not to mention flavor—and can go from golden brown to burnt in seconds.