Migas with chorizo and bacon is a traditional dish of Extremaduran gastronomy that enjoys a well-deserved reputation.
This rustic and delicious recipe has earned a place at the table of many families, both in Spain and around the world.
Here is everything you need to know about how to make migas de pan con chorizo y panceta (breadcrumbs with chorizo and bacon).
Origin of migas con chorizo
The history of migas with chorizo is as fascinating as its flavour. This dish, emblematic of Spanish cuisine, has deep roots that are intertwined with the country’s culture and tradition.
Migas con chorizo originated in the Iberian Peninsula, and some argue that its history dates back to Roman times. But it was during the Middle Ages, with the influence of Arab culture, that migas began to take the form we know today.
Migas with chorizo and bacon were prepared mainly by shepherds, who needed a hearty meal that was easy to take to the fields.
Although migas extremeñas con chorizo y panceta are particularly famous, there are different versions of this dish all over Spain.
Each region has added its own distinctive touch, using local ingredients and adapting them to its own gastronomic traditions. Thus, variants can be found in Andalusia, Murcia, Aragon and other parts of the country.
Over time, the recipe for migas with chorizo has evolved and adapted to new tastes and trends.
Additional ingredients such as garlic, peppers and even eggs have been added, giving rise to the popular combination of migas with chorizo and egg.
Migas with chorizo have transcended the table to become a cultural and social symbol.
In many villages in Extremadura, it is common to find festivals and celebrations around this dish, where the community gathers to cook and enjoy migas together.
Ingredients needed for migas extremeñas with chorizo and bacon
To prepare this recipe for migas with chorizo, you will need the following ingredients:
- 500 grams of stale bread: This is the main ingredient and the base of the migas. Bread that has hardened slightly is used, which gives the dish a unique texture. The bread is crumbled and then hydrated, absorbing the flavours of the other ingredients.
- 200 grams of Spanish chorizo: Chorizo is a very popular pork sausage in Spain. In migas with chorizo, it provides a strong, spicy flavour that contrasts beautifully with the softness of the bread. There are different types of Spanish chorizo that can be used, depending on your preferences.
- 200 grams of pancetta: Pancetta is a cut of pork that comes from the belly of the animal. It has a rich flavour and juicy texture, making it perfect for adding depth and substance to migas with chorizo and pancetta.
- 4 cloves of garlic: Garlic is an essential ingredient in Spanish cuisine and is used generously in migas. It provides an aromatic touch and an intense flavour that enhances the other ingredients.
- 2 green peppers: Green peppers provide colour and a fresh sweetness that balances the fat of the chorizo and pancetta. Their mild flavour complements the stronger flavours of the dish.
- 100 ml olive oil: Used to fry the ingredients, olive oil contributes to the texture and flavour of the migas. It is a fundamental component of the Mediterranean diet and is valued for its mild and healthy flavour.
- 100 ml of water: This is used to hydrate the bread, which helps it absorb the flavours of the other ingredients.
- Salt to taste: Salt is vital to bring out the flavours and give the dish the perfect seasoning.
- 4 eggs (optional): Although not a traditional ingredient in all recipes, migas with chorizo and eggs are a popular variation. Fried or scrambled eggs add a rich texture and an extra layer of flavour.
How to prepare migas with chorizo and pancetta step by step
Step 1: Prepare the bread
Preparing the bread is essential for perfect migas con chorizo. Start by cutting the stale bread into small pieces or crumble it with your hands, depending on your preference. Next, moisten the bread with a little water and a pinch of salt.
This will make it easier for the bread to absorb the flavours of the other ingredients during cooking. Let the bread rest for about an hour. This resting time will allow the bread to absorb the water and become more malleable, reaching the ideal texture for the crumbs.
Step 2: Cook the chorizo and bacon
The chorizo and pancetta are the main ingredients that give the migas with chorizo and pancetta their characteristic flavour. Cut the Spanish chorizo and pancetta into small pieces. Heat the olive oil in a large frying pan and fry these ingredients until golden brown.
This stage is crucial to release the flavours and aromas of the chorizo and pancetta, achieving a deep and delicious flavour. Reserve the fried ingredients, as they will be added to the dish later.
Step 3: Prepare the migas
In the same frying pan where the chorizo and pancetta were cooked, add the garlic and chopped green peppers.
Fry these ingredients until tender, making sure they mix well with the fat and flavour left in the frying pan from the previous step. Then add the bread and cook over medium-high heat, stirring constantly.
The constant cooking ensures that the crumbs brown evenly and absorb the garlic and pepper flavours. When the crumbs are golden brown, it’s time to add the reserved chorizo and pancetta.
If you decide to add migas with chorizo and egg, fry the eggs in the same pan. Cook everything together for a few minutes until well blended. This final step ensures that all the ingredients fuse into a homogeneous mixture, creating a texture and flavour that cannot be beaten.
Tips and variations for migas con chorizo
Migas with chorizo is a versatile and adaptable dish, allowing cooks to experiment and customise according to their preferences and availability of ingredients.
Here is a complete guide with tips and variations so you can enjoy this dish in new and exciting ways.
Tips for perfection
- Type of bread: For optimal texture, choose bread that is a day or two old. Do not use fresh bread, as it does not crumble properly and can result in gummy crumbs.
- Crumb size: When crumbling bread, make sure the pieces are uniform so that they cook evenly. Consistency in size ensures a perfect texture in every bite.
- Cooking over medium heat: Cooking the crumbs over medium heat and stirring constantly will ensure that they brown evenly without burning. This is vital to develop the flavours without the dish becoming bitter.
- Quality of ingredients: Use good quality Spanish chorizo and extra virgin olive oil for the best results. High quality ingredients will elevate the flavour of your migas with chorizo.
Variations to explore new flavours
- Migas with chorizo and seafood: For a coastal version, you can add prawns or clams along with the chorizo. This creates a fusion of earthy and marine flavours.
- Migas with chorizo and vegetables: For a lighter option, you can add more vegetables such as spinach, courgette or tomatoes. Migas with chorizo and vegetables offer a fresher and more nutritious option.
- Migas with chorizo and egg: Adding fried or scrambled eggs is a popular way to make migas more substantial. The combination of migas with chorizo and egg makes a hearty breakfast or lunch.
- Use different types of chorizo: Chorizo comes in different varieties and levels of spiciness. Experimenting with different types of Spanish chorizo can take your migas con chorizo to new flavour horizons.
Frequently asked questions about migas with chorizo
What type of bread is best for making migas con chorizo?
Stale bread that is one or two days old is ideal. You can use white bread, wholemeal bread or any bread of your choice, as long as it has a firm texture that can be crumbled well.
Can I make migas with chorizo without bacon?
Yes, you can omit the bacon if you prefer. The migas with chorizo will still be delicious and you can substitute more vegetables or chorizo for the bacon if you want to keep the substance in the dish.
How do I make migas with chorizo and eggs?
Add the eggs in the final step of the recipe. They can be fried or scrambled, mixed with the migas for a smoother, richer finish.
Can the migas with chorizo be saved for later?
Migas with chorizo and pancetta are best enjoyed freshly made, but you can store them in the fridge for up to a day. To reheat, fry them in a frying pan over medium heat until hot.
Can I make migas with chorizo for vegetarians?
For a vegetarian version, you can omit the chorizo and pancetta and add more vegetables and spices. Roasted red peppers, mushrooms and paprika can add a smoky flavour to replace the chorizo.
Where can I find Spanish chorizo?
Spanish chorizo can be found in many specialty food shops, butcher shops and large supermarkets in the international sausage section.
Are there regional variations of migas with chorizo?
Migas is a traditional dish in many parts of Spain, and there are regional variations. The recipe for migas extremeñas with chorizo and pancetta is just one version. You can find differences in ingredients and techniques in Andalusia, La Mancha and other regions.
