[Sca-cooks] Migas not huevos rancheros

Ana Valdés agora158 at gmail.com
Mon Sep 8 03:59:02 PDT 2008

In my experience both from Mexican and Argentinian/Uruguayan recipes of
sausage we talk about different kinds of sausagea: the Spanish sausages are
dry and hang in rooms for several months. The Mexican and Rio de la Plata
sausages are greasier and fresh, they should be consumed at once. If they
are dry are de called longaniza and remind of the Italian salami.


On Mon, Sep 8, 2008 at 9:05 AM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Adamantius mentioned:
> <<< One of the problems we're going to run across with this list of foods
> is that there are some enormous variations under the heading of, say,
> curried goat (as you mentioned), or clam chowder, or huevos rancheros
> (Stefan gave us a recipe for them once which sounded almost nothing at
> all like the eggs-almost-deep-fried in olive oil sauced with a freshly-
> made salsa ranchero -- we're not talking Pace salsa non-cruda here --
> that I had always been familiar with). >>>
> Lol. Perhaps because the recipe I gave was for Migas, not huevos rancheros.
> :-)
> Migas are sorta like scrambled eggs, but with pieces of onion, cheese,
> peppers, fried tortillas, chorizo sausage and sometimes other things mixed
> in.  I assume they started out as a way to use up leftover ingredients for
> breakfast in the Texas/Mexico border area.
> Mexican chorizo sausage seems to be always much greasier than Spanish
> chorizo sausage. But since you fry the chorizo first and pour out the grease
> before adding in the rest of the ingredients, the resulting dish shouldn't
> be very greasy.
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
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