Janet Wilder > wrote:

>On 8/7/2011 6:46 PM, Steve Pope wrote:

>> Think of migas
>> as matzo brie, but substituting tortillas for matzo crackers.

>That's so funny! We think of Migas as South Texas-style Matzo brie. I
>thought that definition was just inside my house.

One similarity in the technique is that with matzo brie, one
moistens (perhaps soaks, but not too thoroughly) the matzo
before sauteeing them; similiarly one moistens the corn tortillas
before proceeding to make migas.

In either case I go with a couple seconds under running water,
then shake of excess water, then toss them in the frying pan.


Steve