Sunshine for dinner, courtesy of everyone's favorite: Mexican food! Well, Tex-Mex, really. Either way, delicious stuff. A luxurious, simple guacamole to serve (in big generous heaps) alongside lastnightsdinner's perfect mess of migas.
If you wanted to go all the way and mix up a pitcher of these, we would think you were a weeknight superstar and we'd like to know when you'd like us to come over.
This recipe serves 6
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
1. Heat the fat or oil in a large non-stick skillet over medium heat.
2. Add the onion, a pinch of salt, and the oregano and cook until the onion is soft and the oregano fragrant.
3. Add the tortilla pieces, stirring and tossing so they are coated with the fat. Cook 5-10 minutes, stirring occasionally.
4. 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.
5. Crack the eggs into a bowl and beat just until blended.
6. 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.
7. Remove from heat, spoon onto plates, and top with grated cheese and salsa.
1 fresh serrano or jalapeño chile
1 large or 2 small ripe Mexican Hass avocados
6 to 8 corn tortillas
1 pickled green chile
6 extra-large eggs
A couple limes
Monterey jack or cheddar cheese
Your favorite salsa
We're betting you've got an onion, sea salt, dried oregano, a can of whole peeled tomatoes, garlic, and canola oil lurking around in the kitchen. If not, you'll need those too!
1. Prep the guacamole by mashing up the onion, salt, and cilantro (but don't cut into those avocados yet).
2. Prep everything for the migas (slice and dice and so on). Begin to cook the tortilla pieces.
3. Finish the guacamole and be sure to spritz on some lime juice to keep it from browning while you finish the migas.
4. Make your tomato-y mixture and stir in the beaten eggs. Finish and serve with lots of cheese, salsa, and guacamole (maybe even a marg!).