Migas

• 份量: 4 servings

食材

1 cup halved cherry tomatoes

¼ cup finely chopped cilantro

1 lime

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

⅓ cup whole milk

2 Tbsp. cornstarch

8 large eggs

1 Tbsp. vegetable oil

6 small corn tortillas, cut into ½"-wide strips

4 Tbsp. unsalted butter

1 small yellow or white onion, finely chopped

1 serrano chile, thinly sliced

1 tsp. ground cumin

Warm refried beans, sliced avocado, and hot sauce (for serving)

步驟

Gently toss 1 cup halved cherry tomatoes and ¼ cup finely chopped cilantro in medium bowl to combine. Cut 1 lime in half and squeeze juice from a half into bowl. Add a large pinch of kosher salt and toss to coat. Taste tomato salad and season with more salt if needed. Set aside. Slice remaining lime half into wedges and set aside separately for serving.

Whisk ⅓ cup whole milk, 2 Tbsp. cornstarch, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium bowl until cornstarch is dissolved. Add 8 large eggs and whisk until well combined; set aside.

Cook 1 Tbsp. vegetable oil and 6 small corn tortillas, cut into ½"-wide strips, in a large nonstick skillet over medium-high heat, stirring occasionally, until pale golden all over and charred in spots, 6–8 minutes; transfer to a plate.

Reduce heat to medium. Add 4 Tbsp. unsalted butter, 1 small yellow or white onion, finely chopped, 1 serrano chile, thinly sliced, and 1 tsp. ground cumin to same skillet and cook, stirring often, until butter is melted and onion is softened and translucent, 6–8 minutes.

Pour reserved egg mixture into skillet, then add tortilla strips. Cook, stirring slowly but constantly in large sweeping motions, until eggs are almost fully set, about 3 minutes (they should still look a bit runny on top).

Divide migas among shallow bowls or plates and spoon reserved tomato salad over. Place some warm refried beans and sliced avocado alongside. Serve with hot sauce and reserved lime wedges for squeezing over.