Migas
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Migas

Andalusian Migas

Migas (pronounced [ˈmiɣas]) are a traditional dish in Spanish cuisine and Portuguese cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas are a fashionable first course served for lunch and dinner in restaurants in Spain^[1]. Some historical sources associate the origins of this dish to North African Couscous.

Ingredients

Spain

The ingredients of migas vary across the provinces of Spain. In Extremadura, it includes day-old bread, garlic, pimentón, olive oil, and contains spinach or alfalfa; often served with pan-fried pork ribs. In the north of Spain near the Pyrenees, it includes chorizo sausage or bacon, and is often served with fried eggs and grapes.^[2]In the region of Andalucia migas are often eaten the morning of the matanza, the recipe usually includes offal such as liver and kidneys, the migas are cooked over an open stove or coals.

Tex-mex

In Texas, migas (also known as migajas) is a traditional breakfast dish in Tex-Mex cuisine. Originally eaten during Lent, the meatless version consists of egg scrambled and sauteed together in butter or oil with torn strips of corn tortillas, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa, 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.

A meaty version is also served, using the same ingredients as before, but adding a spicy chorizo to the mix. (The tortilla strips can also be deep-fried until crunchy.)

References

1. ^ Barrenechea, Teresa. The Cuisines of Spain. Ten Speed Press, 2005, page 132. ISBN 1-58008-515-6
2. ^ Ibid.

External links

• Recipe for Tex-Mex migas

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