Best 5 Migas Spanish Style Recipes
**Migas: A Savory Spanish Dish with Regional Variations**
Migas, a traditional Spanish dish with a rich history, is a delightful combination of day-old bread, savory ingredients, and often vibrant colors. Originating from humble beginnings, migas has evolved into a versatile dish with regional variations across Spain. Each region boasts its unique take on migas, showcasing the diverse culinary heritage of the country. From the classic Migas Manchegas of central Spain to the seafood-infused Migas de Bacalao from the coastal regions, every variation offers a distinct flavor profile. Whether served as a hearty breakfast, a comforting lunch, or a flavorful dinner, migas is a true testament to the culinary creativity and regional diversity of Spain. Embark on a culinary journey through this article, where we present a collection of migas recipes that capture the essence of this beloved dish. From traditional to modern interpretations, these recipes showcase the versatility and timeless appeal of migas.
MEXICAN MIGAS
This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.
Provided by Shores
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
- Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g
MIGAS RECIPE
Crispy corn tortilla chips with eggs and tomato, onion, & peppers. One of the Best Mexican Breakfast!
Provided by Mely Martínez
Categories breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
- Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
- Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
- Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
- Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.
Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 17 g, Fat 41 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 372 mg, Sodium 754 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
SAN ANTONIO MIGAS
Steps:
- Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
- Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
- Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.
SPANISH MIGAS
Migas is a traditional Spanish dish, which utilizes leftover bread. It is believed to be a Christianized adaptation of Moorish couscous. It is particularly popular in rural areas, especially Castilla-La Mancha.
Provided by wasabinoir
Categories Spanish Appetizers
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Wrap bread crumbs in a moist cloth and leave 8 hours to overnight.
- When ready to cook, heat oil in a saute pan over medium heat. Add bacon and cook until browned, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Add bread cubes to the oil and cook until browned. Add more oil if necessary, and stir in bread crumbs, paprika, garlic, and salt. Cook and stir until browned.
- Remove from the heat. Mix all ingredients together to serve.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 20.4 g, Cholesterol 11.9 mg, Fat 41.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.8 g, Sodium 512.5 mg, Sugar 1.8 g
MIGAS - SPANISH STYLE
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
Provided by Snowpeas
Categories Spanish
Time 8h10m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice bread up small.
- Place bread in a large bowl and sprinkle with enough water to moisten bread.
- Sprinkle with salt and stir.
- Sprinkle with paprika and stir.
- Cover with damp cloth and leave to sit overnight.
- The next morning heat the olive oil in a deep skillet, over medium heat.
- Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
- Add the crumbled chorizo, ham and bacon, cook until almost done.
- Add the cubed bread with its seasoning.
- Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
- The bread will turn red from the paprika, this is good.
- You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
- For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3
Tips:
- Use day-old bread for the best texture.
- If you don't have day-old bread, you can toast fresh bread and then let it cool before using it.
- Use a variety of toppings for your migas, such as cheese, eggs, chorizo, and vegetables.
- Serve migas immediately after cooking, while it's still hot and crispy.
- Migas can be served for breakfast, lunch, or dinner.
Conclusion:
Migas is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover bread, and it's also a hearty and filling meal. Whether you serve it for breakfast, lunch, or dinner, migas is sure to be a hit.
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