Carnitas Migas

They say breakfast is the most important meal of the day, but do you ever get into a breakfast rut? I would bet that there are plenty of days when breakfast is a little boring because you’re running late and can’t make something stellar or you’re so tired and therefore don’t want to make anything more appetizing. Eggs and toast again? Or a quick bowl of cereal. Or maybe all you have the time or energy for is to grab a granola bar on your way out the door.

Hey, at least you’re eating something, but it’s time to amp up breakfast a little more. Have you ever had migas? It’s a traditional Mexican breakfast dish made primarily with tortilla strips and scrambled eggs, plus any other additions you’d like to make. I make mine with carnitas, and the carnitas are cooked with Armour Premium All-Natural Lard, and then mixed in with the egg mixture. It’s something I would most definitely get up a little early for, and maybe you will too!

One of my favorite things to make is pork. I’m part Hispanic so in my family pork was the main dish on a number of holidays, mainly Christmas and Easter. And so when it came to making a migas recipe, it had to include pork for me. This would be the perfect breakfast for Easter morning!

So then you might be thinking: Lard?

But let me give you a little background. First, lard is actually what’s traditionally used over other cooking fats when making migas so I’m being a traditionalist. Also, it’s one of the healthiest cooking fats because it has less saturated fat than butter and no trans fat like you’ll find in shortening.

Armour Premium All-Natural Lard has a special place in my kitchen because in our quest to eat healthier, it fits the bill because it’s gluten-free and lowers LDL cholesterol. Aside from the health benefits, it’s flavorless so the main ingredients in your dish can really shine through, it has a high smoke point which means it’s great for frying and roasting, and most exciting, it’s so versatile. Need a cooking fat in baking? Lard. What about frying? Lard. How about a simple sauté? Lard.

I know the word lard isn’t the prettiest and I understand your hesitation. Before I understood I was hesitant too! But go ahead and give it a try and I promise your mind will be changed. I found Armour Premium All-Natural Lard in the baking aisle at my local Walmart.

So these Carnitas Migas – let’s discuss. Because the most successful of breakfasts come together quickly, I prepare the carnitas the day before. I use a pound of pork shoulder to serve four people and it takes about two hours to slow-cook. Still, who has two hours in the morning in which to prepare breakfast? Certainly not me, and I’m betting certainly not you either.

So the pork is cooked the day before and stored in the fridge. Try not to eat the whole thing because it’ll smell like your favorite Cuban restaurant and you’ll be like I want this now. Just hold on to it. Or make extra for sandwiches, to go with black beans and rice, or for tacos, but make sure you save some for these migas because the pork makes all the difference.

When you’re preparing the breakfast, it comes together very quickly if you have the pork completed. Again, the lard melts beautifully in the pan to fry up the tortilla strips, and because the pan is hot and ready to go, the eggs scramble fast too.

Traditionally my toddler son likes his food separated and he doesn’t tend to go for food that’s all mixed with different textures like you’ll find in this recipe. But he ate just as big of a portion as my husband and I did! He even ate all of the refried black beans I served on the side. What I’m saying is that this recipe is one the entire family will enjoy so don’t hesitate. We have a lovely Easter weekend coming up and I know exactly what you should make.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Armour Premium All Natural Lard, but all my opinions are my own. #pmedia #ArmourPremiumLard http://my-disclosur.es/OBsstV

Print Recipe

Carnitas Migas

Yield: 2-4

Ingredients:

Carnitas

• 1 pound pork shoulder
• 1 tablespoon Armour Premium All-Natural Lard
• 4 garlic cloves, peeled and smashed
• 1/2 onion, peeled and sliced
• 1 bay leaf
• 1 cup mojo marinade
• 1/2 cup sour orange juice

Migas

• Carnitas with onion slices
• 1 tablespoon Armour Premium All-Natural Lard
• 4 corn tortillas, cut into strips
• 1 jalapeño, minced
• 1 garlic clove, minced
• 5 eggs, beaten and seasoned with salt* (see note)
• Handful of cheese
• 1/3 cup torn cilantro, plus more for garnish

Directions:

Carnitas

1. Make four deep slits in the pork and insert one garlic clove in each.
2. Heat lard in pot over medium-high heat. Once melted, add the whole pork shoulder. Brown on all sides, then add the other carnitas ingredients.
3. Bring mixture to boil, then reduce to simmer and cover. Cook for 2 hours or until pork is tender. Remove pork from pot and shred. Combine everything together again and store for migas the next morning! (Or use the carnitas for tacos, taco salad, alongside black beans and rice, etc)

Migas

1. Heat lard in large skillet over medium heat. Once melted, add corn tortilla strips and toss around until browned. Add jalapeño and garlic and cook for 30 seconds. Add carnitas and the accompanying onions, stirring occasionally until everything is heated through.
2. Reduce heat to low, then add in the beaten eggs. Stir constantly so the eggs don’t over cook. Once the eggs are almost cooked, add cheese and cilantro.
3. Serve alongside refried black beans with hot sauce. Garnish top with cilantro.

Salting your scrambled eggs before you cook them will give you softer, more tender eggs because of the way salt dissolves protein and creates something with more moisture.