Tag Archives: Robb Walsh

Migas especiales con hongos

21 Mar

Oh yes. Tex-mex. Of all the types of Mex, the Tex is the best.

Of course, the creators of this recipe, the Perez sisters, owners of Austin’s (now closed, I think) Las Manitas, don’t like for their food to be called “Tex-Mex”. Keepin’ it weird for Austin!

I will say this is Tex-Mex in that it is Mexican-ish and created in Texas.

I will attempt to continue the weirdness by making this post ridiculously short for a long-winded dame like me who may be an over-sharer. Enjoy.

This will make way more ranchero sauce than you need. So you’ll be forced to make huevos rancheros the next morning. So sad.

Migas Especiales Con Hongos adapted from Robb Walsh’s The Tex-Mex Cookbook

1 corn tortilla cut in 1/2 inch strips
1 cup sliced mushrooms
1/4 tsp. minced garlic
2 eggs, beaten
1 oz. shredded Swiss cheese
1/4 cup ranchero sauce
Salt n pepa if you like (I do!)
Ranchero Sauce-feel free to jazz this up with your favorite spices, this is a very basic and simple template:
1 14.5 oz. can of diced tomatoes
1/4 tsp. diced garlic
2 Tbsp. sliced jarred jalapeño slices
1/2 c. H2O

Start by making your sauce, you’ll need it.
Bring tomatoes and water to a boil over medium high. Add garlic and jalapeño and take off heat. Let cool then purée. I used my most favoritest kitchen appliance ever, the immersion blender.
Spray a small skillet with Pam. or get crazy and use real oil. Fry yer tortilla strips over medium high. Set them aside.
Spray again and sauté shrooms n garlic several minutes until…they seem done. And most of their liquid is gone.
Spray again. Yes, while the shrooms and garlic are still in there. Turn heat to medium. Add eggy-weggs. Cook, stirring. When almost set add cheese and tortilla strips. Cook to melt cheese. Put on a plate and add some if that tasty ranchero. I imagine salsa would be ok if you want to be lazy. Shocking that I did not. I was lured by the concept of huevos rancheros the next day.

a lovely mess

13 Oct

These migas were lovely in taste, messy in appearance. I assure you that I am a lovely person but definitely fit the messy in appearance category at the moment. That’s your photo proof. Of the messy part, anyway. You have to hang out with me and eat the migas and then you can decide about the lovely part. If you have any doubt I will ply you with margaritas until you are sure of the lovely part. Oh yes I will.
The migas? They were friggin’ delicious. I had halved the recipe and ate it all wishing I’d made more.
These migas were a little different than a lot of the recipes I’ve seen. They used tortilla chips instead of tortillas. I altered it a bit more and used popcorn chips. I have of late discovered these chips called Chip’Ins. They are not paying me to say how awesome-ly delicious these chips are but if someone from the company is reading this and wants to send me some free chips…These chips come sprinkled with sea salt. It is a good thing. The chips get soggy with the tomatoes and eggs and cheese and because I am weird I refrigerated it before eating so I had this fused together gloppy, salty mess. But while refrigerating I showered so I was no longer a mess. Just a happy glop-eater. Somewhat more lovely to behold.
The recipe I worked off of came from The Tex-Mex Cookbook by Robb Walsh. I had to do some un-Texafying/healthying-up. I omitted the oil because I hate greasy stuff, and used reduced fat cheese. And I like to think that the sea salt popcorn chips were probably a bit better for me than fried tortilla chips…
In the cookbook there is a quote from the owner of the restaurant the recipe was taken from. Robert Amaya, of Austin’s Taco Village: “We used to eat migas for dinner during Lent”. I say, don’t wait. Eat em’ now. Don’t make me go margarita on your ass.
Amaya’s Migas(ever so slightly adapted from The Tex-Mex Cookbook by Robb Walsh)
1 cup dime-sized Chip Ins
1/4 cup chopped tomatos(I used canned)
1/3 cup chopped onion
1/2 of a jalapeno, chopped
1 egg, beaten. Beat it good. Devo moment. Oh, wait that was whip. Nevermind.
1/4 cup lowfat cheddar, chopped
Spray a small skillet and heat over medium. Saute chips 1-2 minutes. Add tomato, onion and chile and cook around five minutes longer. Add egg and mix with spatula as egg cooks. When it has set a bit stir in Cheddar and let melt a bit.
If you are me, refrigerate, take a shower, then dine.

PS If you want to see more loveliness, I am performing(dance) this weekend at The LA Art Experience. Saturday. 5pm. Whee!