We're gonna make Migas,
and Migas is basically like breakfast tacos
or chopped up leftover tortillas mixed in with eggs.
I've got a dozen whole eggs,
and six really good quality corn tortillas.
Now traditionally Migas are made with stale tortillas
that you fry and then add the fried tortillas to the egg.
In this case I just char them in an empty pan.
If it's an electric top stove or right over the open flame,
just char and blister them, cut them,
and we're gonna mix that right into the pan with our onions,
our garlic, our jalapeno, our beaten eggs, black beans,
and pulled white meat chicken, so good.
Yum.
So we're gonna be using tequila of course.
Two shots of tequila,
you know if you get an extra shot in there, I mean.
Well, there's two of us so
there better be four shots of tequila.
I'm just saying oops, oops. (audience laughing)
Hold on, oh okay.
Then it's like one part lime juice.
Per drink, so put two parts in there.
'Cause you're making two, right?
Yes, ma'am.
All right.
Yes ma'am.
Can you see how bossy I am?
I mean (laughs) and then,
we're gonna be using tangerine juice.
Tangerines are so good right now.
Fresh tangerine.
So it's a tangerine-erita spritzer, delicious.
Yeah so, we got that.
So, we got that in there.
We're gonna do a little bit of agave.
A natural sweetener.
Yeah.
Boom, that's it.
Shake it up.
We're gonna shake it up.
I feel like, wait.
You know look, Cocktail.
I'm like Tom Cruise in Cocktail.
(audience applauding)
You look like John.
I know, right?
I look like your husband.
He looks like John shaking it up with tequila.
Extra ice for miss Rachael.
Stir this up and then I'm gonna add
cumin and coriander both, and toast those spices.
They're best friends.
Cumin is nice and smoky, coriander's nice and bright.
They like to travel together.
A little salt and pepper of course.
Oh my god, can we try this? Look at that.
Yeah, let's try it.
(audience applauding)
I got the black beans open.
We're gonna sweat this out a little bit.
Come on back and I'll show you
how to put the rest of this together.
(audience applauding)
(upbeat music)
So this is what I'm hoping my friend Michael Schlow,
a great chef, is going to bring back to the Sunset Marquis.
In the pan we've got onions, garlic,
cumin, coriander, jalapenos.
Cooking together with drained black beans.
So tons of protein and fiber in the beans.
We took a store bought rotisserie chicken, separated it.
Bob's shredding up the white meat.
We're gonna add the white meat to the protein,
to the beans that are already in the pan,
so super high protein.
Then we're gonna add in our eggs,
or you can use egg whites if you prefer.
Then it just becomes a protein bomb.
It's like, boom.
Throw all of it in there.
All of it in.
So get all the white meat in there.
We're ready to get those eggs scrambling.
And then the last stage is to add in the tortillas.
So the eggs just have salt and pepper,
and I like a little cayenne pepper hot sauce in there.
Now we just throw this in there literally,
and start scrambling the eggs.
All right, this is actually a great place to take a break.
If you come right back, it'll be perfect timing.
We'll add our tortillas and we'll top everything.
I'll tell you about the salsa and the guac.
(audience applauding)
Bob was saying this is like a chilaquiles and it really is.
We're making Migas.
You could serve this brunch, lunch, or dinner.
Breakfast for dinner I love.
But this is chicken and eggs, which came first?
Who cares, they're both in here.
And we have chilies and black beans,
high protein, delicious.
We stir this all in together.
Oh my god, this is one hot mess.
It's going to be delicious.
(audience applauding)
See, I always stay away from chilaquiles
because of the fried chips, like that's such a smart.
Right, these aren't fried at all.
I know, it's so smart.
Nothing in here is fried.
There's no oil on the tortillas whatsoever.
(audience applauding)
So now, you serve up a plate of this beautiful combination,
and then we're gonna top it with guacamole,
which I made with lime, and red onion,
and garlic, and jalapeno,
and then a green tomato pico de gallo salsa.
Yeah.
Oh, a green tomato?
Green tomato pico de gallo salsa, right?
So healthy, so good for you, so high in protein.
So fresh.
So low in fat. Fresh.
Avocado's a very good, healthy fat.
None of this is fried.
Like Bob, how gorgeous is that?
It's gorgeous.
Here baby.
(audience applauding)
Here's a fork.
(audience applauding)
Try some of that, you're gonna love it.
(audience applauding)