Mexican Metabolic Migas

Mexican Metabolic Migas_700x366

Migas are a Spanish cuisine, but have become much more of a Tex-Mex style dish over the years. As I became educated on different foods, corn specifically, I learned that most corn in the United States is genetically altered. This means that the majority of the corn we consume is not the most ideal food for our bodies. The good news, is there are still many ways to incorporate corn and corn products into your everyday diet and still be able to enjoy your favorite Mexican dishes. Migas are usually made with GMO-corn tortillas, ruining the purity of the egg and the tradition of migas. I named these Metabolic Migas because of  the organic  ingredients, combined with the pro-physiology foods provide the perfect recipe for increased metabolic rate. An increased metabolic rate is ideal after consuming a meal! A staple of Mexican eating, migas can be a great addition to your breakfast menu. Your eggs should be cage-free, preferably local. Bacon should be organic (I used Applegate). And as many of your ingredients organic. Gluten-Free Migas Servings: 3-4 Prep Time: 10 minutes Cook Time: 8 minutes EATgredients:

Steps to crEATe: 1.)    Slice tortillas into triangles, yielding 4-6 small triangles per tortilla. 2.)    On Medium Heat 2 Tbsp. coconut oil in large pan, place tortilla triangles in oil and fry, flipping triangles until slightly crispy, about 6 minutes. Set aside. 3.)    In small separate pan, add 1 Tbsp. coconut oil and add chopped bacon. Stir and cook half way. 4.)   In the same oil used for the tortillas, add in onions, carrots, tomatoes, bell pepper, Serrano, ½ of the green onion (other half for garnish). Stir frequently for 3 minutes on medium heat. 5.)    Add half-cooked bacon and tortilla chips to vegetable mix. 6.)    Add eggs, season with turmeric, salt, and pepper. Scramble and cook for 2-3 minutes. 7.)    Serve warm, garnish with green onion.

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