CAST IRON SKILLET FOR TORTILLAS RECIPES

Steps:

• Combine the masa harina, water, and salt in a medium bowl and knead into a smooth ball. Cover the bowl with plastic wrap and let sit for 30 minutes to allow the masa to completely absorb the water.
• Break off golf ball–size pieces of dough, about 40g each. (Use larger pieces if you want to make bigger tortillas.) Roll each piece into a smooth ball. If using a tortilla press, place one piece of plastic wrap on the bottom of the press, set the dough ball on it, and then place another piece of plastic wrap on top of the dough before pressing. Alternatively, choose a plate that has a high enough ridge on its underside to make the tortilla the thickness you like when a dough ball is placed directly under the plate and the plate is pressed down to rest on the work surface. Or you can simply press tortillas with the bottom of a pan or even a book. Stack the pressed tortillas on a plate until you’re ready to cook them.
• Heat the oil in a cast-iron skillet over medium-high heat and cook the tortillas, one or two at a time, on each side until browned in a few spots and cooked through, 3 to 4 minutes total, depending on the thickness of the tortillas.
• To store cooked tortillas, wrap in aluminum foil and set aside until completely cool. Place the foil packet in a resealable plastic bag and refrigerate for up to 3 days.

Steps:

• Gradually heat a 12 Inch Skillet over medium-high heat, and add olive oil. When the oil shimmers, add two of the tortillas and fry them until crispy, about 1 minute per side. Transfer the tortillas to a paper towel-lined plate. Repeat with the remaining tortillas. Set aside. 
• Add the onion, poblano, bell pepper, chili powder, ½ teaspoon salt, and a few grinds of pepper to the hot pan. Sauté  until the vegetables begin to soften, about 3 minutes. Add the tomatoes, garlic, and serrano and sauté  until the tomatoes start to break down, about 1 minute. Add the vegetable broth (it will spatter) and cook, stirring, until the vegetables are tender but still have a little bite, 2 minutes longer. If the broth evaporates and the vegetables are still tough, add more broth and cook a few minutes longer. The mixture should be saucy but not brothy. 
• In a medium bowl, whisk together the eggs, milk, ¼ teaspoon salt, and a few grinds of pepper. 
• Cut the tortillas into bite-sized pieces and stir them into sauce. Once they've warmed up, pour the eggs evenly over the top and, with a spatula, gently fold them into the sauce. Continue to fold the eggs into the sauce, allowing the uncooked eggs to flow to the bottom of the pan. Cook until the eggs set, about 1 minute longer. Stir in the cilantro. 
• Transfer the migas to heated plates. Sprinkle with cheese and serve with hot sauce on the side.