Ways to prepare migas, there are many, these are the ones that are prepared in my family. The peculiarity of the migas of extremadura, is that they do not mix all the ingredients, everything is placed separately and not mixed with the own crumbs.
Maybe the amounts are a bit exaggerated, but it is that, when at home prepare crumbs is because we meet a lot of people and almost all of the world repeats. With these amounts you can eat 12 people... repeating...
It is a perfect meal for these cold coming and it is very typical to eat them at time of slaughter.
The best thing about this dish is that everyone can participate in the preparation, from chopping the stale bread that has been building up of what is left each day (now also sell the bread already chopped and bagged, but it has not so much charm) to fry all the ingredients (this makes my mother or my cousin) or move the crumbs (this takes care of my father).
Index of the article
- 1 Ingredients
- 2 Preparation
- 3 More recipes of Julia:
- 1 Kilo of bread crumbs
- ½ Kg of sausages
- ½ Kilo of bacon
- ¼ Kg of mince (ground pork and marinated with which to make sausages)
- ½ Kg of sardines small
- 1 head of garlic
- 200 gr of crushed tomatoes
- Green peppers
- Dried red peppers
- Olive oil
- And the main ingredient: a Lot of dear people to enjoy them
In a deep frying pan put a good amount of oil and go frying the ingredients and reservándolos once fried. First, the peppers are green, then the red peppers, nuts, cloves of garlic , peeled and chopped, bacon , cut into tacos and the chorizo.
Now we remove a large part of the oil and reserve because we will be using later, and threw in the frying pan and mince. What we cook until it is loose, stirring constantly.
The sardines, the enharinamos and fry in a separate pan.
Now, in a frying pan for crumbs, we take the oil in which we fried all the ingredients. When hot, add the mince and the chopped tomato, fry it and add a little water (half a glass). Here we begin to go throwing the crumbs, bit by bit, not all at once and stirring constantly to go wet, if we see they are being dried you can add a little more tomato.
The key to be good is to move them well.
And they are ready.
We present the ingredients separately and crumbs in the same skillet in which we cooked.
And as says my cousin, “the best day "migas" and the company“.
This is a tribute to my family.
More recipes of Julia:
- Dumplings baked with spinach and cheese
- Rolls of tortilla with smoked salmon