Dance with your Wife Guajillo Migas
Migas en Salsa de Guajillo a la Baila con tu Mujer
Recipe Yield
4 to 5 Servings
Cooking time
45 minutes
Rate this recipe
Ingredients
For the tortilla chips:
- 12 Corn Tortillas cut into rectangles or bite size pieces
- Vegetable oil for frying
- Kosher or sea salt to season the chips
For the guajillo salsa:
- 3 guajillo chiles stemmed and seeded
- 2 garlic cloves
- 3/4 pound (or 12 ounces) ripe Roma tomatoes
- 1 1/2 cups chopped cilantro leaves and upper part of the stems
- 1 teaspoon kosher or sea salt
For the migas:
- 5 large eggs lightly beaten
- 3 scallions white and light green parts thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 ripe avocado pitted and sliced
To Prepare
To make the tortilla chips:
- Heat enough oil to reach 1” in a heavy bottomed skillet or casserole, set over medium heat, for at least 5 minutes. Test the oil with a tortilla piece, once the oil is actively bubbling around the tortilla, it is ready. Add a batch of the cut tortillas without overcrowding the pan; they shouldn’t be on top of each other. Fry for 2 to 3 minutes, until they crisp up and achieve a golden color (don’t let them brown or they will burn). Remove with a slotted spoon or spider and place on a plate covered with paper towels to drain. Immediately sprinkle on salt to taste and continue with the rest of the tortilla pieces in batches until done. Reserve the frying oil.
To make the guajillo salsa:
- Place the chiles, garlic and tomatoes in a saucepan, cover with water and set over medium-high heat. Simmer for 10 minutes, until the tomatoes are cooked and mushy, and the chiles are rehydrated. Place the cooked chiles, garlic and tomatoes into the jar of a blender, along with ½ cup of their cooking liquid, the cilantro, and salt, and puree until completely smooth.
To make the migas:
- In an extended skillet or casserole, heat 1 tablespoon of the oil from frying the tortilla pieces and set over medium heat. Once hot, add all the tortilla chips and let them reheat for a minute or two. Pour in the beaten eggs, and once they begin to set, add the guajillo salsa. Gently begin to fold until everything is covered with the salsa, and the eggs are cooked, just a couple minutes. Remove from the heat, top with scallions, cilantro and avocado. Serve.
Comments
37comments inDance with your Wife Guajillo Migas
Wanda G.
Jul 02
Hi Patti, I’m puertorican married to a Mexican and have learn to cook his favorite food but your recipes are much more easy to do. The other day my daughter and her boyfriend came to visit did the cajeta cheese cake and the macaroni salad they were crazy about it. Thank you for all those wonderful recipes. Blessing to you and your beautiful family!!!!
Pati Jinich
Jul 18
Thanks so much for the kind words Wanda! So glad all the family is enjoying these recipes, abrazos a todos!
Sandra
Dec 09
Thank you for this recipe! My husband and I decided to cook dinner together every Friday and we started with this recipe. We love it so much that we haven’t been able to move on to another recipe. We make this every Friday night. We also use the left over water from the simmered tomatoes and peppers to make rice. We have tweaked the recipe for us to 4 Roma tomatoes, 6 chili’s and 4 garlic cloves. Can’t get enough of these flavors. We also make an extra batch of this sauce to have to put on other things during the week like eggs, fish, nachos…etc
Pati Jinich
Dec 11
Aw! You guys are too sweet, thanks so much for this! Have a great Holiday Season 🙂
Tricia Kellogg
Jul 26
I literally sat down for a minute yesterday, flipped the TV on and there was your show. I’ve never seen it but I’m a new fan! We love Mexican food (especially my husband) and I decided to make this, the beans and this morning, the ricotta pancakes.
This dish is delicious! I love how the fried chips absorb the sauce….amazing! So simple and such a treat. I can’t wait to watch all of your shows, you are inspiring!
Pati Jinich
Jul 28
Thanks so much Tricia! You may like to know that the new season of the show is premiering early in October, enjoy!
Yashovardhan Singh
Apr 23
Been watching your show and its really amazing…..tried these migas for the first time and it turns out it tastes much like Indian food , and thats another beauty of the realisation that we’re united by some or the other way.
Pati Jinich
Apr 27
OMG, really? Love to hear this Yashovardhan, amazing!
Lupe
Mar 21
What kind of peppers are guajillo?
Pati Jinich
Mar 27
Hola Lupe! Thanks for your question. You can read more about guajillos here 😉 http://patijinich.com/pati_2020/guajillo_chile/
Elizabeth
Mar 05
This was so good. I think I need to make this salsa regularly now. Thank you!
Pati Jinich
Mar 08
I hear you Elizabeth, this salsa is beyond good!
Jennifer
Dec 19
I love your kitchen! It looks like you cooked the migas in a braiser. Can you tell me the brand and color of your pan? It is as beautiful as the rest of your kitchen!
Pati Jinich
Dec 20
Oh that’s a Le Creuset brasier, Jennifer.
George
Oct 10
Hi Pati. I will be making your guajillo migas this weekend. I suspect that this recipe will be as flavorful as every other recipe you make for us. And thank you for challenging us not to be afraid to try. I now know how to make the best Mexican cuisine for friends and family.
Pati Jinich
Oct 10
Oh I hope you love the migas as much as the other recipes, George.
Rosa Del Carmen
Sep 08
Hi Pati,
Always reading your recipes, and sometimes follow them to the T and others use them to adjust my own.
Migas vs. Chilaquiles — When I serve Chilaquiles, should they be crispy, kind of like nachos and sauce added on top? For a crowd, should I have them separate, sauce and chips?
Pati Jinich
Oct 10
Great questions, Rosa! Chilaquiles have crispy tortilla chips bathed in the sauce and migas are tortillas chips that are cooked in the sauce and scrambled eggs.
K Fitz
May 17
This was sooo tasty!
Pati Jinich
May 20
Thanks, K!
Vijaya
Feb 17
Patti
Loved watching this show; I want to make this recipe but what can I substitute in place of the eggs.?
Please suggest. I’m a vegetarian girl,
Pati
Feb 19
Oh you can leave them out Vijaya…or experiment with your favorite meat substitute and let me know how it goes!
Miguel
Feb 07
These were awesome Pati. Thank you for helping me get over my fear of frying my own tortilla chips. ♡
Pati
Feb 08
I’m so happy you got over your fear and are enjoying the chips and migas, Miguel!
Poncho
Dec 30
Hello Pati,
I just made these for my wife and I and they were delicious! I added queso fresco on top also. I told my wife the story behind the migas and she asks “ what did you do?” I started laughing. I watch your show all the time and enjoy making your recipes! Keep them coming
Pati
Dec 31
More are on the way Poncho…and say hi to your wife for me.
Tina
Dec 21
Hola Pati,
These look great. My sister in law makes a similar dish with a chile de árbol salsa. She calls them chilequiles. What is the difference between migas and chilaquiles?
Pati
Jan 01
Oh that’s a great question, Tina! They are similar…but chilaquiles have the crispy tortillas chips bathed in the sauce and sometimes topped with a sunny side up egg. And migas are tortilla chips that are cooked in the sauce and scrambled eggs.
Tina
Jan 01
Thank you, Pati!
Ron
Oct 21
Saw this episode a few weeks ago and had a chance to make them today. Didn’t feel like frying my own chips, so I heated up some store bought, thick tortilla chips from the local Mexican grocery store in my oven. Then just followed the recipe. Came out awesome and so easy to make! Thanks for the great recipe, Pati. Love your show!
Pati
Oct 22
So glad you enjoyed the migas, Ron.
Melanie
Oct 15
Pati, I watched this yesterday and can’t wait to make it at home. You are just the best! Gracias!
Pati
Oct 16
Oh thank you Melanie! Have fun in the kitchen.
anneb
Oct 06
Pati I love your show your receips!
Pati
Oct 08
Thank you Anne!
Diana
Sep 21
Pati Me encantan tus recetas. Keep them coming !!! Si no fuera por usted no comeríamos nada ! Muchas gracias !!! Eres la mejor chef en el mundo y tus hijos y esposo tienen mucha suerte.
Pati
Oct 06
Uy mil gracias, Diana! 💕