Add shrimp to this this Tex-Mex version of migas and turn dinner into a fiesta.
Photo by Gina Moore
SERVES 4
This Tex-Mex version of migas (crushed tortillas scrambled with eggs, tomatoes, chiles and onions) is made from tortillas briefly simmered in a sauce and topped with cheese, crema and sometimes meat or fish.
12 6-inch corn tortillas, cut into quarters
Canola oil
Kosher salt
1 pound raw medium shrimp, peeled and deveined
½ tablespoon ancho chile powder
Kosher salt
2½ cups green chile salsa (or red salsa, if preferred)
½ cup queso fresco
1 avocado, diced
¼ cup cilantro leaves, packed
Preheat oven to 400 F. In a Dutch oven or deep skillet, heat oil over medium-high heat. Fry tortilla wedges, working in batches, until lightly browned, about 1½ minutes per side. Quickly remove to drain on paper towels. Sprinkle with salt and let cool.
Toss shrimp with ancho chile powder and salt. Arrange half of chips in a large cast-iron skillet and pour ½ cup salsa over chips. Top with remaining chips and 2 cups of salsa. Cover skillet with foil and bake for 15 minutes. Remove skillet from oven and increase temperature to broil. Remove foil from skillet and arrange shrimp on top of tortilla mixture. Return skillet to oven and broil until shrimp turn pink, 3–5 minutes. Top with queso fresco, avocado and cilantro.
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