Adobo Migas
Yields: 4
Recipe, Photo, and Food styling: Dora’s Table
“This beautiful dish is a vegan version of migas con huevo, a very northern Mexican homestyle breakfast. Corn tortillas are lightly fried until golden brown then combined with onion, garlic, tomato, and our adobo Mexican crumbles. It is a hearty, spicy, and incredibly satisfying breakfast or brunch.” - Dora’s Table
We’re excited to have Dora Stone create this recipe for us for the launch of our meaty Adobo Mexican Crumbles! Dora was born and raised in Mexico, trained at the Culinary Institute of America, and became vegan to take better care of her health needs. She’s the author of Vegan Tamales Unwrapped: a step-by-step guide to sweet and savory tamales. and has a blog also in Spanish, Mi Mero Mole. Check the recipes in her blogs for more plant-based Mexican recipe ideas! And make sure you try out Dora’s other Hodo Adobo Mexican Crumbles Recipes: Adobo Gorditas and Adobo Chiles Rellenos!
Ingredients
1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product
2 tbsp. vegetable oil
2 corn tortillas, cut into small squares
1/2 cup dice white onion
1 clove garlic, minced
1 cup diced Roma tomatoes
Instructions
Heat oil in large skillet set to medium heat. Add tortillas and pan fry them until golden brown. Remove from the pan and set aside on paper towels.
Add onions to the pan and cook until they are tender and begin to brown, about 3 minutes.
Stir in garlic and cook for one more minute.
Stir in tomato and cook until tomato starts to soften, 2 minutes
Stir in the Crumbles and cook until golden brown. Adjust seasoning to taste with salt and pepper, and stir in the crisp tortillas.
Serve immediately. It is great paired with refried beans, avocado, and salsa.
