Sunshine for dinner, courtesy of everyone's favorite: Mexican food! Well, Tex-Mex, really. Either way, delicious stuff. A luxurious, simple guacamole to serve (in big, generous heaps) alongside lastnightsdinner's perfect mess of migas.

If you wanted to go all the way and mix up a pitcher of these margaritas, we'd think you were a weeknight superstar and we'd like to know when you'd like us to come over.

If you're hunkered down for Hurricane Sandy, check out these pantry supper ideas instead!

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

Roberto Santibañez' Classic Guacamole by Genius Recipes

Not Exactly Grandma's Migas by lastnightsdinner

The Grocery List

Serves 6

1 fresh serrano or jalapeño chile
1 large or 2 small ripe Mexican Hass avocados
6 to 8 corn tortillas
1 pickled green chile
Fresh cilantro
6 extra-large eggs
A couple limes

Optional garnishes:
Monterey jack or cheddar cheese
Your favorite salsa

We're betting you've got an onion, sea salt, dried oregano, a can of whole peeled tomatoes, garlic, and canola oil lurking around in the kitchen. If not, you'll need those, too!

The Plan 

1. Prep the guacamole by mashing up the onion, salt, and cilantro (but don't cut into those avocados yet). 

2. Prep everything for the migas (slice and dice and so on). Begin to cook the tortilla pieces.

3. Finish the guacamole and be sure to spritz on some lime juice to keep it from browning while you finish the migas. 

4. Make your tomato-y mixture and stir in the beaten eggs. Finish and serve with lots of cheese, salsa, and guacamole (maybe even a marg!). 

Like this post? See last week's Dinner Tonight menu: Cauliflower Pear Soup & Grilled Cheese.

Photos by James Ransom