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Comida Casera: Authentic Mexican Homestyle Food
Comida Casera is basically just home style food. It's food that requires little ingredients and can be made fast and economically. My favorite comida casera is what my grandmother calls migitas. This is a delicious dish to make that is easy, inexpensive, and best of all, kids love it. There are only a few ingredients, but it can be modified as I will explain later. So now, I will give you the easy step-by-step instructions.
- You will need cooking oil, corn tortillas, eggs, Mexican style queso fresco, Mexican style crema, and either store bought or homemade salsa.
- In a medium fry pan heat cooking oil over medium heat. You will need a generous amount. You are not deep frying, but depending how much you want to make, you need enough to toast the tortillas just a bit. I should probably explain "toasting" here. The tortillas are going to be torn up into little bite sized pieces, hence the name, migitas, which means little pieces. So there has to be enough oil to coat all of the little pieces. Remember, you can always add more if you think you need to, but the migitas should be tender still, not crunchy, but that, too is a matter of taste. Trial and error is your best friend.
- So once the oil is heated you add the little bite sized pieces of tortillas. How many is up to you. A good rule of thumb for this dish is that you need one egg for every two whole tortillas you use. For example, in a dish just for me, I like to use two tortillas and one egg. This can be adjusted to taste, though. If you find that you like more tortilla than egg, maybe you would like three tortillas to every one egg, or one tortilla for every egg. Once again, trial and error. But for the purposes of this recipe, I will be using two tortillas and one egg. But in this step I haven't added the eggs yet, I've only added the tortillas to the oil.
- After about five minutes the tortillas should be tender and toasted (kind of soft fried, actually). Next you add the egg. Think scrambled. I like to just poke the yolk and let it saturate the tortillas for about a minute or so, then flip. This is the final step as far as cooking goes. Once the eggs are done you should have a mixture of eggs and tortilla pieces.
- Transfer the mixture to a plate. Now the fun begins. You can add salt if you like, but a better option is to add Mexican crema and queso fresco. These items can be found in any grocery store in the Mexican products' refrigerated section. The queso should be crumbled over the migitas and just a spoonful of crema drizzled over them should be more than enough. Salsa can be added as well, if you like it spicy. And this is how you make migitas.
- As I said before, you can modify this recipe. For example, if you like onions, they can be browned before you add the tortillas. Then just continue with the recipe. Chopped tomatoes can be added, too, but I have found that they make for very soggy migitas. A better way to add tomatoes is to add tomato paste to the tortillas before you add the eggs. This lets the tortillas retain their toasted texture. Other chopped vegetables, such as peppers, can be added, too. Just add those in the beginning like the onions and then proceed with the recipe. Trial and error. You might find that this is overkill. The best way to enjoy migitas is to keep it simple, but experimenting is fun, as well. You can also substitute ingredients. If you prefer yellow cheese instead of queso fresco, that can work, too.Leave out the crema or the salsa if you find that it just doesn't suit you. The beauty of this dish is that it can be tailored in so many ways. Just try it and have fun!
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