Every region interprets the same food a little differently. Take Migas, for example. In Spain, Migas is prepared by cooking day-old bread soaked in water, olive oil, paprika and spices over hot coals, and is served with pan-fried pork ribs or dry-cured Spanish chorizo. In Tex-Mex cuisine, Migas are prepared by mixing scrambled eggs and fresh Mexican Chorizo, and placing the mixture atop warm tortillas, with hot sauce or a side of pico de gallo.
Regardless of how different regions interpret a dish, the important thing is that these dishes are the epitome of comfort food. And your rancheros will need comfort food like this before going out into the field to herd their cattle, or their cats, depending on the day's work.
This is PDX Meat Club member Eric Eggers' recipe, which he makes on Saturday mornings before slapping on his skis and hitting the slopes around Mount Hood.
• 1 lb. Mexican Chorizo
• 2 tbsp. butter
• 8 eggs
• ¼ lb. cojita cheese, cubed
• 1 can (4 oz.) diced green chilies
• 16 soft corn tortillas
• 2 avocados, sliced, for garnish
• Cilantro, for garnish
Pre-heat the oven to 200°F / 93°C.
Heat a skillet on medium-high heat. Sauté the Mexican Chorizo until it is browned. Drain the excess grease.
Heat a separate skillet on medium heat. Place the butter in the skillet and allow it to melt. Beat the eggs together in a mixing bowl. Pour the beaten eggs into the skillet, stirring them intermittently, until they are nearly cooked but still moist. Then add the cojita cheese and diced green chilies.
Spread out the corn tortillas on a baking sheet and place in the preheated oven for about 5 minutes, until the tortillas are warm, but not crispy.
When the eggs are cooked, add the browned Chorizo to the skillet and stir them together.
Remove the corn tortillas from the oven. Place a tortilla on a plate, top with the scrambled eggs and Mexican Chorizo mixture, and garnish with sliced avocados and cilantro.