Tips for making migas as refined as the famous migas in the Tepito neighborhood

written in lifestyle he October 26, 2023 · 1:27 pm

Tepito It is popular not only for its micheladas and licuachelas; Bread crumbsThis dish was born in 1913. Its main ingredient is stale bread.

What are Mexican migas?

“ Bread crumbs It’s a spicy broth with added garlic and old breadcrumbs that gets its flavor from the pork bones.

This dish is a product of the famine in Mexico City (CDMX) ten years after the tragedy, after which Tepito’s grandmothers saw a shortage of bread and saved or collected the leftovers for use. Alonso Hernández, a historian from the Tepito community, explained to El Universal that the food was a combination of garlic, epazote, cascabel peppers and pork leg bones that they bought in the bakery cooked together.

Chronicler Armando Ramírez told the newspaper, Bread crumbs It was a dish made by people who had nothing to eat; however, now it has even become a delicacy.

“This dish has become so trendy that even people you wouldn’t imagine want to try it. Surprisingly, migas are very typical of the region and they are cooked by people who don’t need to eat ;Imagine: water, you add pork bones, they give it to you as a gift, or they give you something very cheap so that it will taste, and you add stale bread that you have been eating for days , and then you add an egg; “That’s a great breakfast,” he detailed in 2018.

How is Tepito breadcrumbs prepared?

Favorite Places to Eat in Tepito Bread crumbs This is the restaurant “La Güera”, founded by José Luis Frausto in the 1960s; however, if you don’t have a chance to try that place, you can prepare some homemade ones with a local twist.

Vlogger “Advice from the Boss” shared Tipito bread crumbsso you won’t miss this delicious dish.

raw material:

• 1kg pork knuckle
• 5 hard balls
• 100 g Guajillo peppers
• 15 garlic cloves
• 1 onion
• 1 sprig epazote

Prepare:

1. Cook the pork knuckle in a pressure cooker, add a slice of onion and salt to taste.
2. Devein and boil the peppers to soften them and make them easier to blend.
3. Rinse the polillo and soak it in water for five minutes.
4. Mix the peppers with water and a slice of onion. Booking.
5. Fry 15 cloves of garlic in a pan or casserole.
6. Once the garlic is sautéed, add the liquefied chiles to the pot (strain before adding).
7. Add the cooked meat, cooking broth and epazote sprigs to the pot.
8. Add chicken stock powder, salt (if necessary) and cook until soup boils; then check seasoning.
9. Squeeze out the soggy bread and divide each roll into four portions.
10. Add the bread to the broth, mix and bring to a boil.
11. Once the breadcrumbs are cooked and seasoned to perfection, they are ready to serve.

so this Migas in the style of Tepito neighborhood It’s more flavorful and served with a bit of oregano, chopped onions, chopped fried peppers and lemon juice. Advantage!

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