Chilaquiles and migas are homey Latin dishes, eaten in Spain and Latin America alike. (That includes Texas.) Both involve cooking leftover, stale tortillas in delicious sauce, sometimes topped with a fried or scrambled egg. They are widely known to cure broken hearts and hangovers.
It’s tough to articulate the difference between chilaquiles and migas. Part of it is just regional variation in nomenclature—you hear migas (or even migajas) in Texas, and chilaquiles in Mexico. One possible difference, says paulj, is that the stale tortillas for chilaquiles are fried until crisp, while the stale tortillas for migas are soft, having been either soaked in egg like pain perdu, or only lightly fried.
Windy advises that they’re not hard to make, although, like lasagne, they’re better prepared for a crowd at a family dinner than served in a single restaurant portion. “Like bread pudding,” she says, “they should be both soggy and crispy.”
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