B and I woke up this morning to something wonderful: clouds. Not only that, but it rained last night. In August, in Texas, that is something to celebrate, so we decided to make migas with Hatch Green Chiles. I ran to the nearest grocery store for a few things, and he started prepping. Be advised, if you make the chile salsa for these migas, it will take about three hours to make.
Grocery List for Migas with Hatch Green Chile Salsa:
- 1 white onion
- 2 jalapenos
- chicken stock
- Queso Cotija
- 4 roma tomatoes
- corn tortillas
- 5 or 6 Hatch Green Chiles
- course salt (B also used Alderwood Sea Salt, so that is an option)
- avocado (optional)
- watermelon (optional, to served with migas)
- black beans (optional, to be served with migas)
Preparation of Hatch Green Chile Salsa, 1st part:
- Broil chiles for 5 minutes at highest setting. Take out of oven, flip over and then put back in oven for 5 more minutes.
- Once charred, take chiles out and put into a plastic bag.
- Seal bag so that they can steam.
- Leave in bag for two hours to cool.
- While chiles are cooling, dice 1 cup tomato, half an onion, and mince 1 tablespoon garlic
- Once they have cooled, you will easily be able to remove the skin and scrape seeds out (optional to scrape seeds, depending on how spicy you want the salsa. B scraped out the seeds, and the salsa was still pretty spicy).
- Chop off tops of chiles and chop
Hatch Green Chile Salsa Preparation, 2nd part:
- 1 tablespoon flour
- 1 cup chicken stock
- 1 cup diced tomato
- 2 cups chopped hatch green chili
- 1/2 a cup diced onion
- 1 minced garlic glove
- 1/2 teaspoon cumin
- Alderwood smoked sea salt (course salt may be substituted) and ground pepper to taste.
- Heat up tablespoon of olive oil and saute the onion
- Add the garlic to olive oil and onion. Cook on medium high until softened
- Stir in flour. Cook for two minutes
- After two minutes, add chile, tomato, and cumin
- Cover and simmer 30 minutes, stirring occasionally.
- Add salt and pepper to taste.
- 6 Eggs
- 1/3 cup milk
- 1 diced jalapeno
- 1/2 cup diced white onion
- 1.5 roma tomatoes
- 2 corn tortillas
- Avocado (optional)
- 1/2 cup of Queso Cotija, more if desired
- Mix milk and eggs together and let sit to bring to room temperature.
- Take out corn tortilla and cut into strips or small triangles
- Fry 2 corn tortilla on skillet until crispy. Then remove tortillas from skillet and blot with paper towel.
- In still warm skillet and with the oil from the tortillas, saute diced jalapeno and onion together.
- When they soften, add tomato until softened. Reduce heat to low after tomato has softened.
- Add egg and milk. Because heat it low, it will take a bit to cook. Continue to stir.
- As eggs are finishing, stir in tortilla strips and queso. Mix until cheese has melted some.
- Top with hatch green chile salsa, avocado, and more queso cotija if desired.