Originally posted by Lavanda
Migas: most commonly a tex-mex dish. Consists of fried crisp CORN tortilla pieces which are then scrambled with eggs. You may vary by adding onion, peppers, etc to the scramble.
This originated as a way to use up leftover stale corn tortillas.
Chilaquiles are also based on the use of leftover stale corn tortillas, but the basic dish is dried tortillas broken into pieces, and then stewed briefly in a tomato/chile sauce.
To make a richer, fancier dish, scrambled eggs or shredded cooked chicken meat may be added.
Most commonly, it is a tomato/chile sauce cooked, the tortilla pieces are added, and the whole cooked briefly till the tortillas absorb the sauce, and are mostly dry, not swimming in the sauce. They can then be garnished with sour cream, mexican crema, and garnished with drumbled cheese on top.
A great vegetarian or lenten dish when abstaining from meat.
Nopalitos / Nopalitos con huevo: cooked cactus pieces, then scrambled with eggs, to whaich one might add in chiles or salsa,
& sauteed chopped onion. These are NOT called migas.
These are very common during the lenten season because they are
also a good vegetarian or fasting from meat dish, and because
the tender nopalitos are a popular early spring food.
As nopalitos become more commonly available the year round,
they are also eaten more all year long.
Nopalitos are available pre-cooked in glass jars, and in more ethnic-oriented grocery stores are available as whole, unpeeled
pads, and/or pre-peeled, and shredded fresh pieces in plastic
bags in the produce section.
thank you so much excellent definitions! now i get it! firstname.lastname@example.org