Will a fourth straight pre-game peasant dish coax a fourth straight solid effort out of our favorite ball club? We may be pushing it on several levels, including going back to the Tex Mex warhorse.
Today's pre-game fridge cleaner is a big ol' plate of Migas. One of the very best plates of food I have ever had in my life was a breakfast plate of Migas at a place called Mejor Que Nada in San Angelo, TX. You can add pretty much anything you want to this bitty and not screw it up. Here are the basics:
- 1 T lard (or veggie oil if you are too scared)
- 2 big handfuls of chips
- 1/2 chopped onion (or more, depending on taste). Reserve a few pinches of finely diced onion.
- 1/2 chopped tomato (or more, depending on taste)
- 1-2 jalapeños, stemmed, seeded, and roughly chopped
- 2 eggs, beaten
- shredded cheddar cheese
- Mexican crema
- Cilantro
You can really do a lot with this recipe. You can substitute 1/4 lbs of sausage for the lard and make it a meat dish. You can use tofu chunks or mock duck. Looking in my fridge right now, I see that I have some unused greens that could be chopped, sauted up and added in late to the action. You can also monkey around with the ratio of eggs and chips. The awesome plate of Migas I had in San Angelo was fairly heavy on the eggs and it was lightly drizzled with a chipotle crema sauce. If you want to make this version, add another egg; and take a single chile out of a can of chipotle chiles in adobo sauce, chop it up and stir it into some sour cream or crema. If you have time, you can simmer this sauce with some chicken broth to thin it out a bit and add even more flavor.
Our blogging partners for the day are over at Peachtree Hoops. Be excellent to one another and go Wolves!