Friday, July 10, 2009
Recipe for a Zucchini Explosion: Spicy Migas with Zucchini
Migas are a traditional Mexican dish, and a fine way to use up leftover corn tortillas. They are, in the simplest form, simply torn or cut corn tortillas, cooked in a little oil, and then scrambled with eggs. Common variations include adding cheese, tomatoes, mushrooms, onions, salsa, or chorizo (spicy Mexican sausage).
Around here, this dish is ubiquitous and you don't need to go to a Mexican restaurant to have it served up for breakfast. It's as commonly as bacon and eggs or pancakes. And it's a favorite Sunday brunch item.
My favorite variation includes zucchini, especially at this time of year when those green squash are coming out of the garden in truckloads, and if you're not careful, the size of baseball bats.
Spicy Migas with Zucchini
2 medium zucchini, cubed
4 corn tortillas, cut evenly into strips or squares
3 eggs, beaten
dried ancho chile powder
dried chipotle chile powder
shredded Oaxacan string cheese
1. Saute cubed zucchini in a very hot skillet, with olive oil. Sprinkle with salt, comino, and chile powders. I usually use about a tsp of comino and ancho and just a pinch of chipotle. Chipotle is the hottest of the two chiles, so adjust according to taste. You want the zucchini to end up slightly crisp on the outside, lightly coated with the spices, and creamy on the inside, so don't toss too much while it's cooking. Allow the squash to brown instead.
2. When the squash is brown, add tortilla pieces. There are two schools of thought about how tortillas should be cooked for migas -- some like them crisp, like a chip; others like them soft and chewy. I'm from the soft and chewy school myself.
3. Add eggs and scramble lightly.
4. Top with shredded cheese. Take pan off the heat and allow the residual heat of the dish to melt the cheese.
5. Serve drizzled with your favorite salsa.
A word about the spices: Comino is the most important spice in many Mexican dishes. Ancho and Chipotle just happen to be two of my favorites and are always at hand. By all means, adjust the spices to your taste and to what you have available.
Also posted at Food Renegade's Fight Back Fridays!