Homemade Migas
Mayte Rueda
This homemade migas recipe is prepared with leftover bread crumbs that are utilized and given a second life. Depending on the region or state, migas have variations, as chorizo, egg, tortilla, and different types of chiles can be added. The version presented here adheres to the preparation from the central part of the country, where, of course, each household prepares it in its own way.
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Ingredients
4
Servings
  • 1 kilo pork chump
  • 1/4 onions, for cooking the meat
  • water, for cooking the meat
  • salt, for cooking the meat
  • 5 guajillo chiles, soaked
  • water, soaking
  • 4 bolillo rolls, leftover
  • water, fried, for soaking the bread
  • vegetable oil
  • 4 cloves garlic
  • onion, finely chopped
  • oregano
  • árbol chile, fried
  • lime
Preparation
20 mins
50 mins
Low
  • Cook the pork meat with onion, add water to cover the meat by 5 cm and salt in a pressure cooker. Cook the meat for the migas for 40 minutes after it starts to sound. Remove from heat.
  • Blend the soaked guajillo chiles with the soaking water for 3 minutes until smooth.
  • Soak the bolillos in cold water until softened, about 3 minutes. Once the bolillos are softened, squeeze them with your hands to form compressed balls. Set aside.
  • Heat a saucepan over medium heat, add vegetable oil and add the garlic, frying until well browned. Then add the blended chiles and sauté for 2 minutes, then add the meat and a little of the cooking broth and cook for 5 minutes. Finally, add the soaked bolillo and mix lightly. The migas should look crumbled, not like paste, incorporate and remove from heat.
  • Serve the homemade migas on a plate with chopped onion, oregano, fried árbol chili, and lime juice. You can accompany this Mexican soup with tortillas if you prefer.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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