Sometimes, things you think are the same are actually different. Take for instance, the breakfast taco and breakfast burrito. Anyone who has ever eaten a breakfast taco and a breakfast burrito can probably tell you: they aren't the same thing. It's about proportion, scale and sometimes ingredients. But some people, even Texas Monthly prescribes the difference to regional nomenclature, suggesting a breakfast taco and burrito are identical. But just about any child (in Texas anyways) can tell you that, besides proportion and scale, a burrito is rolled, whereas a taco is folded.
Which brings me to migas. And chilaquiles. ¿Cuál es la diferencia?
The Epicurious Food Dictionary definition says:
chilaquiles [chee-lah-KEE-lehs]
Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish." It consists of corn TORTILLA strips sautéed with other foods such as mild green CHILES, cheese, CHORIZO and shredded chicken or beef. The dish may also be layered like LASAGNA and baked.
The dictionary doesn't define migas, but Wikipedia offers the explanation for the Tex-Mex version, in addition to Spanish and Portuguese iterations:
migas [me-gus]
In Tex-Mex cuisine, migas [me-gus] are a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla; the meatless version includes diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa or pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos. The tortilla strips can also be deep-fried until crunchy
And then some places serve chilaquiles with eggs. So what is what? Perhaps it doesn't matter, but I tend to think definitions are important. We have so many words in the English language, many of them borrowed from other countries and cultures, so we have the opportunity to be very specific. Like the difference between burrito and taco! Blurring definitions is simply lazy, which probably makes me sound old. You're probably hearing, "why don't they teach handwriting in the public schools anymore!"
Which brings me to: addiction. And after my confession, perhaps you can tell me what I'm making?
After moving to West Texas, I quickly became addicted to Rosa's. Located all across West Texas, and even as far away as Dallas, Rosa's makes pretty delicious fast, Mexican food--there is no reason to go to Taco Bell. Never. But, what makes Rosa's special is their tortillas, which are made fresh right there in each and every store. You can watch. And, that is how they elevate something as simple as a bean burrito (rolled!) with cheese and delicious salsa into a revelation: bean and cheese and salsa inside a warm, soft flour tortilla probably just pulled off of the line. Seriously, I start thinking about it and my mouth begins to water. I pass Rosa's and I start thinking about how long I can keep myself from it.
And their chips. And their queso! So good. But then you end up with a bag full of leftover chips. Chips that were made fresh in store and don't really keep. Chips that are pretty stale the next morning. What to do? Migas/chilaquiles!
So here is easy, breezy morning migas/chilaquiles when you have leftover or stale chips, some salsa, a couple of eggs...and a little cheese.
Heat some vegetable oil in a non-stick skillet over medium heat. Add enough chips to cover the bottom of the pan in one layer. The idea is to fry the chips so they crisp up again, so stir them and turn them until they start to get a little brown.
Meanwhile, crack and beat two eggs with a little salt. Ready your salsa (I use about 1/3 cup), some garlic and fresh pico, about 1/4 cup if you have it (at Rosa's, they have it, so I have it.).
Once the chips are lightly brown, take the pan off the heat and add the garlic (enough) and stir until it starts to cook. Then, dump in the salsa and pico. It's probably going to sizzle and splatter a little. Return to the heat and cook until the salsa is reduced a little. Lower the temperature, add the eggs and cook until they are scrambled right into that mess.
Top with cheese and a little more salsa and voila! Migas. Or chilaquiles with eggs. Or something else, I don't know. The bottom line is that it's an easy, delicious breakfast on Sunday morning and a perfect way to use up stale chips or tortillas with your favorite salsa. This serves two!
Which brings me to migas. And chilaquiles. ¿Cuál es la diferencia?
The Epicurious Food Dictionary definition says:
chilaquiles [chee-lah-KEE-lehs]
Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish." It consists of corn TORTILLA strips sautéed with other foods such as mild green CHILES, cheese, CHORIZO and shredded chicken or beef. The dish may also be layered like LASAGNA and baked.
The dictionary doesn't define migas, but Wikipedia offers the explanation for the Tex-Mex version, in addition to Spanish and Portuguese iterations:
migas [me-gus]
In Tex-Mex cuisine, migas [me-gus] are a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla; the meatless version includes diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa or pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos. The tortilla strips can also be deep-fried until crunchy
And then some places serve chilaquiles with eggs. So what is what? Perhaps it doesn't matter, but I tend to think definitions are important. We have so many words in the English language, many of them borrowed from other countries and cultures, so we have the opportunity to be very specific. Like the difference between burrito and taco! Blurring definitions is simply lazy, which probably makes me sound old. You're probably hearing, "why don't they teach handwriting in the public schools anymore!"
Which brings me to: addiction. And after my confession, perhaps you can tell me what I'm making?
After moving to West Texas, I quickly became addicted to Rosa's. Located all across West Texas, and even as far away as Dallas, Rosa's makes pretty delicious fast, Mexican food--there is no reason to go to Taco Bell. Never. But, what makes Rosa's special is their tortillas, which are made fresh right there in each and every store. You can watch. And, that is how they elevate something as simple as a bean burrito (rolled!) with cheese and delicious salsa into a revelation: bean and cheese and salsa inside a warm, soft flour tortilla probably just pulled off of the line. Seriously, I start thinking about it and my mouth begins to water. I pass Rosa's and I start thinking about how long I can keep myself from it.
And their chips. And their queso! So good. But then you end up with a bag full of leftover chips. Chips that were made fresh in store and don't really keep. Chips that are pretty stale the next morning. What to do? Migas/chilaquiles!
So here is easy, breezy morning migas/chilaquiles when you have leftover or stale chips, some salsa, a couple of eggs...and a little cheese.
