Recipes and Cooking Huevos con Migas We topped the Mexican egg dish with Cámara's dried chiles and tomatillos salsa for a bold flavor. By Gabriela Camara Gabriela Camara Instagram Website In 2020 Gabriela Camara was listed as one of Time's 100 Most Influential People, but she's been a renowned chef for more than 20 years. She is the chef behind celebrated restaurants in both Mexico City and San Francisco.Gabriela and the staff at her two restaurants, one in Mexico and one in California, were the subject of the Netflix documentary, A Tale of Two Kitchens. She's also the author of My Mexico City Kitchen cookbook. As a trend-setter and representative of her country, Gabriela was appointed to Mexico's Council of Cultural Diplomacy. Learn about BHG's Editorial Process Published on April 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 - 12 eggs 2 tablespoon Crema Acida (see recipe) or creme fraiche ½ teaspoon sea salt, plus more as needed ⅓ cup safflower oil 4 - 5 stale corn tortillas, cut into 3/8-inch squares Salsa 1 avocado, halved and cut into 1/2-inch thick slices Directions In a bowl whisk together eggs, Crema Acida, and 1/2 tsp. sea salt. Heat the oil in a deep skillet or Dutch oven over high until it's hot but not smoking. It may seem like a lot, but you'll see that the tortillas are very absorbent. Drop a piece of tortilla into the oil and listen for a sizzle. When you hear it, add the rest of the tortillas. Stir them with a wooden spoon while they cook. They will soften as they soak up the oil then turn crispy. Right after this happens, carefully pour off excess oil and turn the heat to low. Add the egg mixture to the pan and scramble together with the fried tortillas. Taste and add more salt if needed. Serve immediately topped with a spoonful of salsa and sliced avocado. Serves 4. Crema Acida: In a glass jar combine 2 cups heavy cream and 1/4 cup buttermilk. Cover jar with several layers of cheesecloth or a dish towel. Let stand 24 hours at room temperature (between 70°F and 75°F). If your home is chilly, set the jar on top of the refrigerator, which tends to be warmer, or in the oven with the oven light on. After 24 hours, replace the cheesecloth with the lid of the jar. Refrigerate 24 hours before using. Store in the refrigerator up to 10 days. Rate it Print Nutrition Facts (per serving) 415 Calories 35g Fat 11g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 415 % Daily Value * Total Fat 35g 45% Saturated Fat 6g 30% Cholesterol 380mg 127% Sodium 542mg 24% Total Carbohydrate 11g 4% Total Sugars 1g Protein 14g Vitamin C 3.3mg 17% Calcium 75mg 6% Iron 2.2mg 12% Potassium 359mg 8% Folate, total 77.7mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.