Migas (Kerbey Lane Cafe)

• servings: 4 servings

Ingredients

Fresh Pico

3 tomatoes, seeded and diced

1 medium yellow onion, diced

2 jalapeños, seeded and diced

½ bunch cilantro, chopped

Juice of 1 lime

Kosher salt to taste

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Ranchero Sauce

1 tablespoon canola oil

1 large yellow onion, diced

1 serrano pepper, diced (or any other hot pepper)

4 cloves garlic

1 canned chipotle pepper, diced

1 teaspoon adobo sauce (from chipotle peppers)

½ ground black pepper

2 teaspoons chile powder

2 (14.5-ounce) cans diced tomatoes

1 6-ounce can tomato sauce

Kosher salt to taste

2 tablespoons canola oil

8 eggs, beaten

1 ½ cups broken tortilla chips

1 cup grated cheese (cheddar and Monterey Jack mixed)

Warm tortillas, Spanish rice and black beans (optional)

Directions

Preparation:

To prepare the pico de gallo: Combine all the ingredients in a bowl. Season with salt to taste, and set aside. Pico de gallo will keep, refrigerated, for 1 day.

To prepare the ranchero sauce: Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft amd transparent.

Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.

Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.

To prepare the migas: Add the oil to a large skillet over medium heat. Add 1 cup of pico de gallo and sauté for about 1 minute. Add the eggs and stir gently. When the eggs are partially cooked, add the tortilla chips. Mix well until eggs are cooked to desired consistency.

Top with cheese and 1 cup warm ranchero sauce.

Serve with warm tortillas, Spanish rice and black beans.