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On Mon, 8 Aug 2011 21:09:03 +0000 (UTC), (Steve
Pope) wrote:

> 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.
>
Water? Why did that recipe say to fry the tortillas until crisp?
> Steve

--

Today's mighty oak is just yesterday's nut that held its ground.