First, prepare and fry the ingredients you want to serve with your migas. For this version, I use pork belly, chorizo, chistorra, and green pepper. Cut them into pieces before frying.

Pour 1/2 cup olive oil into a skillet and heat over medium heat. When the oil is hot, fry each ingredient separately and set them aside on a plate. I fry the green peppers first, then the pork belly, followed by the chorizo and chistorra. In the same oil, fry the whole, unpeeled garlic cloves, just slightly crushed, for a short time so they don't burn.

Turn off the heat and let the oil cool a bit with the garlic still in it, since you'll use this oil to make the migas. If you add the hot water while the oil is too hot, it may splatter. Make sure the water is hot (I heat it in the microwave).

Once the oil has cooled down, return it to medium heat. Pour in the hot water and let it come to a boil.

When the water starts boiling, add the cup of wheat semolina and begin stirring constantly. At first, it will form a dough that will gradually break apart and turn into migas.

This process takes about 15 to 20 minutes, and it's important to keep stirring the whole time. The best way is to cut and mix the dough as you go.

After 15 to 20 minutes, the migas will be ready. You'll know they're done when they move freely in the pan and don't stick together too much. Don't cook them much longer or they may dry out and become sandy in texture.

Once the migas are done, serve them on plates and let everyone add their favorite sides. You can also mix the fried chorizo, pork belly, peppers, etc., back into the pan with the migas and serve everything together.

Either way, this is a hearty, simple, and very easy dish to prepare—and best of all, it's absolutely delicious! If you've never tried wheat semolina migas, don't wait any longer—you don't know what you're missing. Give them a try! You can watch the recipe video at https://youtu.be/io6BSOcqd50