“I have to do a fusion dish this week for /r/52weeks of cooking. What should I do?”
“How about Mexican Thai?!?!”
“WTF is Mexican Thai??”
“I dunno, that’s for you to figure out”
So with that conversation I set out to figure out what Mexican Thai would be. Due to a crazy schedule I decided to go with a breakfast dish, figuring I would have plenty of time on Saturday morning to make the dish and get it posted. Well I was right regarding at least one of those things, but sometimes that happens. After much googling and searching in recipe books I decided that the best Mexican/Texan dish to cross with Thai cuisine was a breakfast dish known as migas. Similar to chilaquies, migas features fresh corn chips along with eggs, tomatoes, and seasonings. Since I was going the Thai route I also looked at various egg curries, to get an idea of what flavor profiles would work best for what I was looking to do. In order to go the extra mile I also made my own chips using some corn tortillas that were getting close to the end of their life.
This breakfast was a HUGE hit and extremely filling. The only down side was in the chip making process where I didn’t read the lines on the inside of my fryer correctly and wasn’t able to use the basket. Luckily gently dropping them in and fishing them out with a metal spatula worked just fine! To top it off I served Joe a Banana Lassi, which went perfectly with the heat of the dish. I left off the nuts and added 1/4 tsp of amchur powder to the dish as a nod to the more popular mango lassi. Perfection!