>> Hilah: Hey guys.
Welcome to Hilah Cooking.
This is going to be our last episode for the summer because I like to party during the
summer and not work and that involves drinking whiskey in the middle of the day if I feel
like it and not making a cooking show if I feel like it, so we’ll see you in October.
But if you stick around through the end of this episode in which I will show you how
to make migas, I will let you know about a top secret way that you can keep in touch
with me all summer long.
[MUSIC]
[How To Make Migas]
>> Hilah: So, if you don’t live in Texas, you might not know what migas are, but it’s
basically like dolled-up scrambled eggs, and it’s one of the best breakfast things you
can put in your mouth, and it’s got tortillas, and tomatoes and onions and jalapenos and
cheese and cilantro, and you roll it up in a tortilla or not.
The first thing I am going to do is fry some corn tortillas, and I cut them up into little
strips, and I am going to fry them up so they get all like crispy and delicious and then
I am going to take them out and then I’ll put them back in my eggs, and it adds like
a nice texture to the eggs, and I don't know, then it’s basically like a full meal because
you have like carbs and dairy and vegetables and protein.
You have like four food groups and stuff, so that’s cool.
All right, so I got my little strips of delicious corn tortillas.
I am heating up my skillet over high, and I am in a little heavy on the oil there, but
maybe a tablespoon or two of oil.
Then we wait.
There you go.
Get in there.
Okay, so we’re about 30 seconds in to tortilla strip perfection.
It’ll probably just take about a minute or so.
I do want to get them crispy because they’re going to soften up again when I mix them with
the eggs, so let’s just see how this goes.
Oh, oh.
There’s too many tortilla strips fraternizing over here in this corner.
Y’all need to get it separated.
All right, we’re almost there.
See, they’re firming up.
I am going to take these out and put them on a plate.
Hot, hot, hot, hot, and then I am going to scramble my eggs.
Actually, then I am going to start sautéing my vegetables, and while that’s happening
I’ll be scrambling my eggs.
How’s that for time management.
All right.
Set aside.
Now, I am going to turn this back on kind of medium and put in my onions and let those
start to get soft.
Wait a second on tomatoes, and then I’ll do my eggs with my whisk, basically making
scrambled eggs which goes with the video of how to make scrambled eggs.
We did that one last week, or sometime ago I guess.
Weeks blur together.
Okay, all right.
Oh, my God!
That’s so pretty.
There’s six little yolks all in like a little flour.
Get these beat up.
Oh, that reminds me of this joke.
Why is the chef so mean?
Give up?
Because he whips the cream and beats the eggs.
[laughs] It’s a good one for kids.
Okay, salt and pepper.
So my onions are getting soft and I put in the tomatoes and jalapenos, and I seeded these
tomatoes because I don’t want all the extra water making our eggs all watery.
I don’t like that.
I like a good, firm egg, and if you don’t like jalapeno, if you want it milder, you
can use bell pepper, but y’all know I like it spicy.
Ahhhhhh!
Okay, so these are kind of getting soft, and I am going to put my eggs in now.
Okay, cool!
Now I am going to put in my tortilla strips.
I am going to put in half of them now and half of them later so some of them stay a
little crunchier.
Now, we just cook eggs.
It takes a little bit of patience.
So, you know, when you order migas at the Mexican food restaurant, don’t be getting
all pissed off at them when they take their time.
You want them to take their time.
All right, okay, so these eggs are about half set.
I am going to go ahead and put my cheese in because I want to make sure that the cheese
gets fully melted and incorporated up in these eggs, and then we’ll stir but not too much.
Okay, I am just going to let that sit now.
Let those eggs just chillax.
Okay, these are getting close.
They take a little longer to cook because of the moisture in the vegetables, so just
be patient, keep stirring, and I think it’s about time to put in my reserved tortilla
strips.
Dude, dude, I love you migas, and I am going to throw in some cilantro, and I am going
to turn off the heat at this point and just continue to stir it because that skillet is
hot.
Okay.
I am going to heat up this tortilla on the stove, and then I am going to have a migas
taco.
Whoot!
Welcome home summer.
Not the person, but like the season.
Okay, yummy, tacos, okay, and put some hot sauce on there because that’s the right
way to do it.
Okay.
Mmmmm!
Totally go make some migas, and you’ll never have to leave home for migas again because
it’s fun and satisfying to make your own, so anyway, meantime, another thing you should
do this summer is sign up for our website, I mean our newsletter on the website.
We’re going to be offering some special, free surprises to all of the people that are
subscribers in the newsletter, so go to the website.
There’s a little area on this side that says “Sign up for the newsletter.”
We promise not to spam you, and check back over the summer for blog posts about various
stuff that we’re doing or whatever, and I will see you in October, so have a great
summer!
Have some drinks for me.
Some banana daiquiris and do a cannonball in the pool also.
[MUSIC]