lazy. busy. eating out.

Don't you guys have those weeks? I actually don't see evidence of it on most of your blogs, but me, I guess I needed a break!

I'm still here, though! We had a busy weekend in New Braunfels, a popular spot south of Austin for floating down the river.

We made migas tacos for breakfast one morning. If some of you (or shall I say, "y'all"?) aren't familiar with migas, they are a really simple TexMex variation of Eggs a la Mexicana:

Migas Tacos
(serves 6+)

15 -20 corn tortillas (the fresher, the better)
8 eggs, scrambled
3 T milk, added to the eggs
1 jalapeno, minced
1 large tomato, diced
1 medium onion, diced
1 poblano pepper, diced
handful of mushrooms, sliced
2 t chipotle powder (and/or a good dash of your favorite hot sauce)
salt and pepper to taste
1 T olive oil
1 c shredded cheddar cheese or a blend with cheddar and white Mexican cheeses


1. Cook tortilla strips: Depending on how crunch or textured you want your migas, take 3-5 of the tortillas and dice them in about 3/4 inch pieces. (Some people prefer them sliced in thin strips.) Heat the olive oil in a nonstick skillet. When it's hot, add the tortillas and cook until browned and crispy. Remove and set aside.

Ah, nothing like migas and tequila in the morning.

2. Cook the veggies*: Put your tomato, onion, and peppers in the skillet and cook just a few minutes until they begin to soften.
Do not cook them too long, or the migas will lose their freshness and texture. (This is my tendency: Ugh! Can I help it that I like my vegetables soft and caramelized?)


3. Cook the egg mixture: Add the eggs, milk, and seasonings and scramble gently until almost set. Add the tortilla pieces and the cheese, folding in.
I'd suggest not scrambling too enthusiastically or too long. Again, this was failure number two on my part. If you overdo it, they'll still taste good, but they don't look as pretty and are a bit too crumbly for my taste.


4. Serve, with cheese and perhaps extra hot sauce and salsa. The migas can be served or plated either in the remaining tortillas as tacos, as we did, or just on the plate with warm tortillas on the side.

*I recently read someone griping about the devolution of cooking on the blogosphere, specifically about the use of casual or colloquial language. One of the terms that so perturbed the author was "veggies." Well, honey, here it is. Hope you took your blood pressure medicine. Veggies! Veggies! Veggies!

Some will tell you that migas tacos are just redundant, due to the excessive use of corn tortillas. To that, I say, pshaw!

After a long day on the river, we cooked up a variation of the bison burgers I made the other week, and attempted some baked sweet potato fries. However, the fries need another go. I blame their imperfect state on inferior cookware provided at the rental condo. Still, the flavor was great. I'll be sharing a revised version of the sweet potato fries soon!

Klassy table cloth, eh? Still, look at the color of those sweet potato fries!
I can't wait to do them justice. Stay tuned.