Episode 432-Personal Update, Business Update, Recipe For Migas
On today’s show, I give a basic update on my life, what I have been doing for the last 2 years, and then discuss my current plans for the future of Harvest Eating and our product:
Harvest Eating Spices
Thoughtful Harvest Vegan Parmesan Cheeses
Thoughtful Harvest Premium Pasta Sauces.
Food Storage Feast
Directly translated from Spanish, the word “Migas” means ‘crumbs’. And in the culinary world, “Migas” can mean many different things. For me, Migas is the perfect breakfast, Tex-Mex inspired, easy, filling, and best of all; very satisfying.
You start with some fat in a skillet and saute minced white onions, then add salsa (I like spicy hatch chile salsa from El Pinto), and/or minced peppers, beans if using, beaten eggs, crumbled tortilla chips, sharp cheddar or Jack cheese, then topped with cotija cheese, sour cream or crema and avocado.
You wind up with a dish that has texture, flavor, aroma, and serious satisfaction.
Resources for this episode:
Migas
Ingredients
- 2 tbs light oil such as olive, grapeseed or avocado
- 1/4 c minced white onion
- 1/2 cup green or red salsa
- 4 farm-fresh eggs, beaten
- 2 large handfuls of corn tortillas that have been fried in oil until crisp, then salted
- 1/2 cup grated jack or sharp cheddar cheese
- 1/2 avocado sliced
- 2 tbs cojita cheese
- sour cream for garnish
- salsa for garnish
- salt & pepper to taste
Instructions
- 1-in large skillet over medium-high heat add oil and onions, saute until onions are translucent, about 4 minutes.
- 2-Add salsa, continue cooking 2 minutes
- 3-Add beaten eggs, salt and pepper to taste, stir to combine, cook for 1 minute
- 4-add grated cheese and chips, stir well to combine
- 5-Once eggs are set and everything is well-mixed remove from heat to a serving plate, garnish with avocado, Cojita cheese, salsa, and sour cream