Migas Extremadura are a pastoral dish of crumbled dry bread that accompanied days of transhumance in the pastures. The combination with fresh grapes is a sweet-salty contrast typical of Caceres and Badajoz. Today they are a festival of slaughter and regional fairs.
Mediterranean
Migas Extremadura
Migas Extremadura with bread, torrezno, chorizo and white grapes in the traditional style.
- Spain
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 485 kcal
- Protein 14 g
- Fiber 3 g
- Carbohydrates 48 g
- Fat 26 g
- Sodium 820 mg
Story behind the dish
Preparation
Migas Extremadurans is a preparation from Spain with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of crumbled stale bread.
- Have ready: 150 g of bacon or bacon in pieces.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 1 sliced chorizo.
- Have ready: 1 teaspoon of sweet paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Moisten crumbled bread with water and salt; Drain and let it rest…
Moisten crumbled bread with water and salt; Drain and let rest for 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat oil and fry garlic
Heat oil and fry garlic, bacon and chorizo until golden; reserve. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add moistened bread to the oil and stir constantly over heat...
Add moistened bread to the oil and stir constantly over medium-low heat.
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Cook, stirring, for 15-20 minutes until loose and golden crumbs.
Cook, stirring, for 15-20 minutes until loose and golden crumbs. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add paprika and half of the meat pieces
Add paprika and half of the meat pieces.
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Serve hot with fresh grapes on the side
Serve hot with fresh grapes on the side, Extremaduran tradition.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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