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Migas Tepitana: Tepita-Style Migas
Reprinted with permission from Dos Caminos' Mexican Street Food by Ivy Stark and Joanna Pruess, copyright (C) 2011. Published by Skyhorse Publishing.
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- Level:
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Ingredients
- FOR THE BROTH:
- 2 cloves garlic, sliced
- 1 white onion, finely diced
- 1 tablespoon vegetable oil
- 4 cups chicken stock
- 1 chipotle meco chile
- 1 habanero chile
- 1/2 bunch epazote, chopped
- Salt and freshly ground black pepper
- FOR THE EGGS:
- 1 (3-ounce) link Mexican chorizo
- 2 teaspoons vegetable oil
- 2 tablespoons diced white onion
- 1 clove garlic, sliced
- 1 teaspoon sliced serrano chiles
- 8 large eggs, for poaching, plus 1 hard-cooked egg, chopped, for garnish
- 6 (2-inch) pieces torn, day-old or rustic bread, toasted
- 1 teaspoon chopped epazote
Directions
1. Make the broth: In a large saucepan, combine the oil, onion, and garlic and sweat over medium heat until translucent. Add the chipotle and habanero chiles and saute for 2 minutes more. Add the chicken stock, bring to a simmer, add the epazote, and simmer for 30 minutes; season to taste with salt and pepper; strain and reserve.
2. Make the eggs: Saute the chorizo in a small skillet over medium-high heat until browned and separated into small pieces. Remove with a slotted spoon and set aside. Add enough vegetable oil to the skillet to make about 2 teaspoons and heat until hot. Stir in the onions and garlic and saute until soft; add the serrano chiles and chorizo.
3. Pour the broth into the saucepan and bring to a simmer; drop in the eggs and poach until just set. Add the bread and epazote and simmer for 1 minute more.
4. In each of 4 soup bowls, serve 2 eggs along with a large ladle of the broth. Garnish with chopped hard cooked egg and serve.