There are recipes that we can even smell in photos and these breadcrumbs with chorizo they are one of them. Classic breakfast of shepherds and hunters for decades, wherever there was a day in the field there were some morning crumbs with which to start the day.
Faithful to the use of the previous day’s settled bread, this recipe serves to reconcile with a traditional cuisine and tasty where not only the quality of the raw material is important, but also the care we put into it.
Easier to do than it seems —if you follow the steps correctly— and with the juicy touch of chorizoin addition to the necessary presence of garlic, these breadcrumbs serve to give each other a real tribute at a well-shared table.
To taste, as in other migas or porridge recipes, we can also add a good couple of fried eggs, some slices of fried bacon or some bacon, although if we want not to add more calories to the mixture we can balance with some fruit such as grapes or tangerines, which will be perfect for you.
Breadcrumbs are not complex, but they are relatively laborious, although very welcome. The first thing we must do is cut the candeal bread seated in pieces. It will work in 1×1 centimeter squares, which is a good size for crumbs, although you can also make longer cuts, which will work just as well.
When we have the breadcrumbs, moisten the crumbs with a little water in a bowl. It is not about flooding them, but about rehydrating them slightly, so better little by little, until we notice that they are moist again.
Separately, put a tablespoon of olive oil in a tall saucepan and we fry the chorizo in it sliced —you can also crumble it—, the bacon into bite-size pieces and the ham, also chopped into half-centimeter cubes.
When the meats are cooked and have released their fat, add the crushed garlic, which should go with the skin, and we sauté them for two or three minutes, preventing them from burning. When the garlic has a certain color, add the crumbs and cook over low heat for about 10 minutes, stirring so that the crumbs absorb the fat from the meat. We serve hot.
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The rotundity of these breadcrumbs with chorizo is well worth burning excess calories, which, however, we can lighten if we remove part of the fat from the meat. To refresh the bite, various pieces of fresh fruit like the ones mentioned above or like pear and apple can go well.
We can also thicken our breadcrumbs more with any other chacina or sausage, although it may not be as typical as blood sausage. In addition, in certain areas such as the south of Ávila, it is very common for the breadcrumbs to also include small pieces of fried potatoes or peppers, so we can give the mixture a little more color and substance.
In any case, these crumbs are coarse enough to serve as a single dish for any menu or to treat ourselves first thing in the morning and not need to recover energy until well into the day.
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