Tuesday, April 8, 2008


When Megan and Ben were here visiting, we took them to Wimberley Cafe one morning for breakfast. Pictured is waitress extraordinaire, Nicole. My favorite dish there is Migas, and I wanted to introduce our northern relatives to this Tex-Mex specialty. Needless to say, I was a bit shocked afterwards when Megan said "Well, those were pretty good, but I think my version is better." I made her send me the recipe, so we can check to see if her claim is true. She said the key to her success is something called Sofrito. I had heard that term before, referring to the combination of sauteed onions, garlic and chopped carrot that is the starter for most soups, however she explained that this Sofrito is a product that you can buy ready-mixed in the Mexican food section of your grocery store. So, here is her recipe. Try it and see what you think:

Chop 1/2 onion and saute in a little oil until soft, then throw in about 4 corn tortillas that have been chopped small. Continue cooking until the tortillas start to crisp. Whisk 5 or 6 eggs in a bowl. Salt and pepper to taste, then stir in 1 or 2 T. of the Sofrito. Add egg mixture to the pan, stirring gently until they begin to set. Top with a mixture of grated cheddar and jack cheeses.

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