Grain Free Texas-Style Migas (crispy tortillas + eggs)
I don't know about you, but I love Tex-Mex. Although you can find Tex-Mex all around the world, the best Tex-Mex will of course typically be found in Texas. As a Texas native myself, I want to bring you more healthy Mexican and Tex-Mex recipes, because I know that so many of you enjoy Mexican food as much as I do.
One of my favorite recipes is this Grain Free Texas-Style Migas. Migas are essentially intended to be made with leftover tortillas, and the organ of Migas was actually in Spain and Portugal. The recipe below has a Texan twist, and I hope that you enjoy it!
2 tbsp avocado oil
6 Siete tortillas sliced into ¼-in strips, then cut the strips lengthwise
½ tsp freshly cracked black pepper
2 tbsp. lime juice, squeezed
½ cup of organic Monterey jack cheese, or cheddar goat cheese
1 tbsp grassfed butter
½ cup finely diced white onion (omit if you are prone to digestive upset)
½ cup seeded and finely diced poblano pepper
2 cloves minced garlic
1 tsp. flake salt (also omit if you are prone to digestive upset)
Wish eggs and set aside.
In a large skillet over medium heat, add the avocado oil. Once oil is heated, begin gently frying the sliced Siete strips. Set aside carefully, using tongs if needed.
Next, melt the butter in the skillet then add the onion, poblano, garlic, salt and pepper and cook, stirring, until the vegetables are tender; about 3 minutes.
Add the crisp tortilla strips back into the skillet. Pour in the eggs, salsa verde and lime juice into the skillet and gently stir to combine with the vegetables.
Once the eggs are done, sprinkle cheese on top.