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What's for breakfast? Today's newsletter is about one of the signature dishes of Austin, Texas. Migas! Make sure to make the sauce! You can use the left-over sauce to put over everything. You can pour it over cheese enchiladas, too.
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Enjoy this Texas Cooking recipe and have a great week!
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At Austin's famous 24-hour Kerbey Lane Cafe, these migas are a signature dish. This recipe has been handed down by the cafe's founders, David Ayer and Patricia Atkinson. Typically served with black beans and spanish rice, wash them down with hot coffee. The smokey flavor is from the ranchero sauce, which along with the pico de gallo, I recommend you make the day before.
This recipe is from the excellent cookbook, Austin Chef's Table: Extraordinary Recipes from the Texas Capital.
For the pico de gallo (makes 4 cups):
- 3 tomatoes, seeded and diced
- 1 medium yellow onion, diced
- 2 jalapeños, seeded and diced
- ½ bunch cilantro, chopped
- Juice of 1 lime
- Kosher salt to taste
For the ranchero sauce (makes 4 cups):
- 1 tablespoon canola oil
- 1 large yellow onion, diced
- 1 serrano pepper, diced (or any other hot pepper)
- 4 cloves garlic
- 1 canned chipotle pepper, diced
- 1 teaspoon adobo sauce (from chipotle peppers)
- ½ ground black pepper
- 2 teaspoons chile powder
- 2 (14.5-ounce) cans diced tomatoes
- 1 6-ounce can tomato sauce
- Kosher salt to taste
For the migas:
- 2 tablespoons canola oil
- 8 eggs, beaten
- 1 ½ cups broken tortilla chips
- 1 cup grated cheese (cheddar and Monterey Jack mixed)
- Warm tortillas, Spanish rice and black beans (optional)
- To prepare the pico de gallo: Combine all the ingredients in a bowl. Season with salt to taste, and set aside. Pico de gallo will keep, refrigerated, for 1 day.
- To prepare the ranchero sauce: Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft amd transparent.
- Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
- Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
- To prepare the migas: Add the oil to a large skillet over medium heat. Add 1 cup of pico de gallo and sauté for about 1 minute. Add the eggs and stir gently. When the eggs are partially cooked, add the tortilla chips. Mix well until eggs are cooked to desired consistency.
- Top with cheese and 1 cup warm ranchero sauce.
- Serve with warm tortillas, Spanish rice and black beans.
Note: Migas are a terrific brunch dish, but there's nothing wrong with eating them at two in the morning either.
Lone Star List
Here are 3 things that caught my eye this week!
- Texas Monthly: Hope Springs Eternal at Balmorhea.
- Texas Monthly: The Top 25 new Barbecue Joints in Texas
- Texas Highways: Nelda Vogel's Peach Enchilada recipe direct from Stonewall, Texas.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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