Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
I don't officially have any Latin blood in me, but sometimes, given my love of Mexican food, the Spanish language, and Buenos Aires (where I've never been, sadly), sometimes I wonder. I always have beans, a couple kinds of tortillas, avocados, salsa, cilantro, and shredded mild cheese in the house, and I put them together in various configurations for reliably satisfying meals. It's sort of odd that, until this week, I never thought to try making migas, which brings together eggs, leftover corn tortillas, and other Mexican staples in a homey, completely comforting blend. Here's a recipe for a single serving; multiply as needed, but don't fuss too much about the proportions. This would be great served with a flour tortilla and café con leche (yes, leftover coffee will work for this as well).
1 T vegetable oil
1 corn tortilla, shredded
1/2 small onion, chopped
2 eggs, lightly beaten
1/4 cup water
1 T salsa of your choice
1/3 cup fresh or frozen corn kernels
1/4 cup shredded cheese (Monterey jack, mozzarella, or Mexican white cheese)
1/2 cup fresh tomato, chopped
2 T cilantro, chopped
1/4 Hass avocado, sliced
While heating the pan, mix water and salsa with the beaten eggs. Sauté onions for a minute or so, then add the tortilla and corn, and toss the mixture around till the tortilla starts to turn brown. Add eggs and keep stirring with the spatula, throwing in the cheese after 30 seconds or so, then add tomato and cilantro, stirring until eggs are the desired doneness. Remove the migas to a plate and top with avocado.