migas with tomato-chipotle coulis
One of the chefs I was most excited to meet at last week’s was Sue Torres, the talent behind two of my favorite places to eat in my neighborhood, (she’s no longer there, but was the one who put their stepped-up Mexican menu on the map) and (her current, inordinately delicious hidden-away new-Mexican restaurant, replete with a designated tortilla cook). Sure enough, her demo was totally packed and I have her mussel recipe still waiting for me to give it a spin at home, however, when I got home from a week of pork belly and fois gras and four to seven course meals, what I really wanted was something simple.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large, round tomatoes or best available
- 2 garlic cloves, minced
- 1/2 white or Spanish onion, minced (Torres says the white onion is more commonly used in Mexico)
- 1 chipotle en adobo, from a can (I used half of one and thought it had a plenty-big kick, you can always start with a quarter and add more if desired)
- Kosher or sea salt to taste
- 2 links Mexican or Spanish chorizo, removed from casing, diced or coarsely chopped
- 4 tablespoons oil (a mixture of corn and olive oil works best)
- 8 eggs, lightly beaten
- 20 corn tortilla chips, preferably fresh
- Fresh cilantro for garnish