MIGAS (SCRAMBLED EGGS WITH CORN TORTILLAS)

MIGAS (SCRAMBLED EGGS WITH CORN TORTILLAS)
Reprinted with permission of the publisher from Mother's Best: Comfort Food That Takes You Home Again by Lisa Schroeder with Danielle Centoni (The Taunton Press, 2009). Copyright © 2009 by Lisa Schroeder.

Serves 4

The recipe for this Tex-Mex dish came from one of my former sous chefs, Edilberto (Edi) Rodriguez, Jr., who had an excellent way with food. He nominated his grandmother, Carmelina, as Mother of the Month, and then researched her recipes, helped put together a menu of Cuban specialties, including empanadas and tostones, and cooked it all for the entire month.

This recipe is Edi's adaptation of a dish created to use up stale corn tortillas.

4 tablespoons (1/2 stick) unsalted butter, preferably clarified
1 small to medium yellow onion, finely diced (3/4 cup)
3/4 cup finely diced bell peppers (preferably a mixture of green and red)
4 (6-inch) corn tortillas cut into long, narrow strips (1 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 large eggs, beaten
1-1/2 cups shredded Monterey Jack or pepper Jack cheese
1/2 cup Chipotle Sour Cream (recipe follows), optional
1/2 cup store-bought salsa
1/2 cup thinly sliced scallions, (white and green parts; about 6)

1. Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes. Add the butter, onions, and peppers, and sauté, stirring now and then, for about 2 minutes or until softened. Add the tortillas and continue to cook, stirring now and then, until they start to get slightly golden and the onions begin to caramelize, 3 to 5 minutes more. Season with the salt and pepper.

2. Pour the eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof rubber spatula, until the eggs are almost fully cooked but still a little wet (though not liquidy).

3. Add the cheese and stir to combine and finish cooking the eggs (don't add the cheese too soon or it will make the eggs runny).

4. Divide the eggs among serving plates and top with a dollop of CHIPTOLE SOUR CREAM, a heaping tablespoon of salsa, and a sprinkle of scallions. Pass around extra salsa separately.