A hearty ‘morning after’ breakfast full of protein and assembled from odds and ends. This is a combination of two classic Mexican dishes, chilaquiles and migas, so I called it “ChilaMigas”.
Breakfast Pork Roast ChilaMigas – serves 2
NOTE: amounts are estimates based on availability and hunger level
1 tsp vegetable oil
1/4 cup leftover pork roast, diced (use leftover pulled pork or shredded rotisserie chicken if you prefer)
2 eggs, lightly beaten
1/2 cup salsa, spicy or medium (or mild)
1 cup refried beans**
2 handfuls of corn tortillas, crushed lightly
handful shredded Monterey or Jalapeno Jack cheese (use cheddar if you prefer it)
For Garnish … use as many of these as you have or want
fresh cilantro or green onion tops, thinly sliced
feta cheese (use Cotija cheese if you have some)
** I used my own home made red kidney bean refried beans
In a small bowl, combine the eggs and the salsa. Reserve.
In a large non-stick pan, heat oil over medium heat. Add the leftover pork and brown a bit until heated through. Add the refried beans, stirring until warmed. Add the egg/salsa mixture and the crushed tortillas, stir and continue cooking until the eggs are almost set.
Sprinkle the shredded cheese over the top and let it melt a bit.
Serve in a bowl with your preferred garnishes on top. You can eat this with more corn tortillas or a fork as it’s a bit thick.
PS: A can/bottle of Corona or Dos Equis with a wedge of lime would be a perfect accompaniment.