Huevos con Migas

By Jahel

Ingredients

• 8 to 12 eggs
• 2 tablespoons Crema Acida (see recipe below) or creme fraiche
• ½ teaspoon sea salt plus more as needed
• 1/3 cup safflower oil
• 4 to 5 stale corn tortillas cut into 3/8-inch squares
• Salsa
• 1 avocado halved and cut into 1/2 inch thick slices lb beef
• 4 ripe tomatoes
• 1 sliced green pepper
• 1/2 cup white rice

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

In a bowl whisk together eggs, Crema Acida, and 1/2 tsp. sea salt.

Step 2

Heat the oil in a deep skillet or Dutch oven over high until it's hot but not smoking. It may seem like a lot, but you'll see that the tortillas are very absorbent. Drop a piece of tortilla into the oil and listen for a sizzle. When you hear it, add the rest of the tortillas. Stir them with a wooden spoon while they cook. They will soften as they soak up the oil then turn crispy. Right after this happens, carefully pour off excess oil and turn the heat to low.

Step 3

Add the egg mixture to the pan and scramble together with the fried tortillas. Taste and add more salt if needed. Serve immediately topped with a spoonful of salsa and sliced avocado.

Step 4

Crema Acida:
In a glass jar combine 2 cups heavy cream and 1/4 cup buttermilk. Cover jar with several layers of cheesecloth or a dish towel. Let stand 24 hours at room temperature (between 70°F and 75°F). If your home is chilly, set the jar on top of the refrigerator, which tends to be warmer, or in the oven with the oven light on. After 24 hours, replace the cheesecloth with the lid of the jar. Refrigerate 24 hours before using. Store in the refrigerator up to 10 days.