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Cowboy Scrambled Eggs ( Vaquero Migas) Recipe

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This recipe for Cowboy Scrambled Eggs ( Vaquero Migas) is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 yellow or white corn tortillas
Vegetable Oil
12 eggs beaten
1/2 tsp salt
1/2 tsp pepper
1 cup shredded cheese (Cheddar or Mexican white)
1/4 cup finely chopped onion
1/4 cup finely chopped firm, ripe tomato
2 jalapeņo peppers (optional) seeded and finely chopped
Directions:
Directions:
Cut tortillas into 1 x 2 inch rectangles. Pour oil into a large skillet to a depth of about 1 1/2 inches. Heat over medium-high heat. When oil is hot but not smoking, fry tortilla pieces, stirring to keep them from sticking together. Before they are crisp, transfer the chips to a platter covered with paper towels to drain. Set aside. Discard about half the oil, return pan to heat, and add eggs. Season with salt and pepper, and stir constantly. As eggs begin to set, add tortilla chips and continue to stir, scraping the bottom of the pan. When the eggs reach a soft, scramble, fold in cheese, followed by onion, tomato and jalapeņos
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Migar are the Mexican version of scrambled eggs with crispy friend corn tortilla chips mixed in. There are plenty of variations, but the one hard and fast rule is that you can't use flour tortillas - - that's not authentic! Use yellow or white corn tortillas.

 

 

 

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