Recipe: Migas (Crumbs) with Chorizo and Grapes

Por el


500 g of stale bread

¾ cups of water

½ cup of olive oil

1 chorizo

1 head of garlic

Salt, to taste


Cut the bread into fine pieces place them in a large, and deep pan. Dissolve the salt in the water and with a metal strainer pour the water over the pieces of bread almost like a rain so that the water is distributed completely.

Cover with a cloth and allow the crumbs to sit for several hours to soak evenly. Cut the chorizo into thin slices. Fill another pan with a centimeter layer of oil and fry the chorizo until it begins brown. Remove the chorizo with a slotted spoon from the pan. Drain the pieces in some paper towels and set aside.

Peel the garlic and leave the cloves whole and add them to the pan with the chorizo and leave them to brown. Add the bread and stir with the same slotted spoon until the pieces are filled with fat. Start to chop up the pieces of bread with the spoon.

When the bread is cut and soaked with the fat from the chorizo add the chorizo back to the pan once again and continue to cook. 

Check the salt level and add if needed. Once the bread has turned into crumbs allow them to sit in the pan without moving so they can begin to fry and brown. Next move them and repeat several times.