Spanish Style Migas With Chorizo Peppers And Kale Food

SPANISH MIGAS RECIPE

Steps:

• To start with the best Migas recipe you have to prepare the crumbs, which is recommended to do the night before. Crumble the bread and sprinkle it with a little water (make it slightly damp but not completely wet). Let it sit covered overnight.
• The next day, grab a pan and put enough oil to cover the bottom. Heat the oil and fry the bacon cut into strips (whatever size you want, I recommend an inch wide). Cook until golden brown and add the sliced ​​chorizo.
• Cook the chorizo ​​until it is tender and golden, about 7 to 10 minutes. Remove the chorizo ​​and bacon from the pan and set them aside for now. Leave the cooking oil in the pan to reuse it.
• In the pan put 6 cloves of garlic (peeled but not minced), and cook until golden brown for about 3 minutes. Add the breadcrumbs and stir.
• Stir until they are completely and evenly toasted (for about 5 to 7 minutes). Wait for them to toast to add the chorizo ​​and the bacon again, otherwise, they will become a kind of dense ball.
• Once toasted, add the chorizo ​​and bacon to heat everything together, for about 3 to 5 minutes. Serve your Migas hot.

SPANISH STYLE MIGAS WITH FRIED EGGS

Steps:

• Fry the eggs: In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid. Cook, covered, for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the lid.

MIGAS CON CHORIZO

Steps:

• Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
• Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
• Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.

MIGAS - SPANISH STYLE

Steps:

• Dice bread up small.
• Place bread in a large bowl and sprinkle with enough water to moisten bread.
• Sprinkle with salt and stir.
• Sprinkle with paprika and stir.
• Cover with damp cloth and leave to sit overnight.
• The next morning heat the olive oil in a deep skillet, over medium heat.
• Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
• Add the crumbled chorizo, ham and bacon, cook until almost done.
• Add the cubed bread with its seasoning.
• Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
• The bread will turn red from the paprika, this is good.
• You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
• For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.

SPANISH-STYLE MIGAS WITH CHORIZO, PEPPERS, AND KALE

Steps:

• In a large cast iron skillet, combine olive oil, lightly salted pork belly, and garlic cloves and cook over medium heat, stirring occasionally, until fat has rendered and pork belly is crisp, about 8 minutes. Add chorizo and continue to cook until it's lightly browned and oil takes on a deep-orange hue, about 3 minutes. Using a slotted spoon, transfer pork belly, chorizo, and garlic to a medium bowl and set aside; discard garlic.
• Increase heat to medium-high and heat until shimmering. Add bell and Anaheim peppers to skillet, season lightly with salt, and cook, stirring frequently, until pepper skins are lightly blistered and browned, about 3 minutes. Add kale to skillet, reduce heat to medium, and continue to cook, stirring frequently, until kale is slightly wilted and softened, about 3 minutes. Using a slotted spoon, transfer vegetables to bowl with pork belly and chorizo. Set aside.
• Add bread in an even layer to skillet, drizzle water over top, and cook, stirring frequently with metal spatula to evenly coat with oil mixture. Season with salt to taste, and continue to cook, stirring and breaking up bread into smaller pieces with spatula, while occasionally scraping bottom of the skillet to prevent bread from sticking and scorching. Continue to cook, stirring and scraping frequently, until mixture is broken down into small crumbs, 1- to 2-inch pieces, and bread is light golden brown and crisp but not hard, 15 to 20 minutes. If bread begins to get too dark, reduce heat to medium-low and sprinkle bread with additional water, 1 tablespoon at a time, as needed.
• To finish, sprinkle migas with pimentón and stir until bread is evenly coated and mixture is aromatic, about 30 seconds. Add vegetable and chorizo mixture to skillet, stir to combine and season to taste with salt. Remove from heat. If serving with fried eggs, transfer migas to serving bowl and cover loosely with aluminum foil to keep warm. Wipe out skillet and fry eggs. Divide migas into individual bowls, sprinkle with parsley, and top with fried eggs. Serve immediately.