Skip to main content
Epicurious
Cookbooks

Amaya’s Migas

4.1

(13)

Image may contain Food Bread Cornbread and Plant
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi

“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying up torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas, and we serve migas for breakfast.” Serve with Frijoles Refritos and tortillas.

See Related Recipes and Cooking Tips

Read More
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.