This beautiful breakfast side dish, sautéed tortilla pieces in a spicy green sauce, is often eaten with scrambled eggs. Some versions call for scrambling the eggs with the tortillas to make Migas (see here). That’s not the version I grew up eating. Mine is the authentic Rio Grande way. Salsa Verde in this recipe is similar to, but not the same as, the Salsa Verde I use for enchiladas. This recipe is a bit spicier and thicker and uses Mexican oregano (here).
Makes 6 servings
1½ pounds tomatillos, rinsed after peeling papery outer skin, cut in half
1½ cups chopped yellow onions
1 (3-inch) jalapeño, stem removed and cut in half
1 large tomato, cut into quarters
1 teaspoon dried Mexican oregano
2 garlic cloves
2 teaspoons salt
2 tablespoons plus 2 cups vegetable oil
12 corn tortillas
1 cup shredded queso fresco
In a large saucepan over high heat, combine the tomatillos, 1 cup of the onions, the jalapeño, tomato, oregano, and 2½ cups water. Bring to a boil, then reduce the heat, cover, and simmer gently for 20 minutes. Set aside off the heat to cool slightly.
In a blender jar or work bowl of a food processor, process the tomatillo mixture, garlic, and salt on high speed for about 2 minutes, until smooth. Set aside.
In a large saucepan over medium heat, warm the 2 tablespoons oil. Add the remaining ½ cup onions and cook until the onions are translucent and soft but not browned, about 3 minutes. Add the blended tomatillo mixture. Stir to combine. Keep warm.
In a large skillet over medium-high heat, heat the remaining 2 cups oil to 350°F.
While the oil is heating, cut the tortillas into 1-inch squares.
When oil reaches 350°F, carefully slide one third of the tortilla squares in the hot oil and fry for 1 to 2 minutes, until light golden and crispy. Using a slotted spoon, remove the fried tortilla pieces and set aside on paper towels to drain excess oil. Fry the remaining tortillas in two more batches.
Discard the oil and wipe the skillet clean. Return the fried tortilla pieces to the skillet. Pour the sauce over the crispy tortilla pieces to cover.
Sprinkle with the cheese. Serve immediately.