Migas Extremenas Extremadura Style Fried Breadcrumbs Recipes

Steps:

• Cut the bread into tiny slices and place in a large bowl, pressing down gently to lightly pack them into the bowl. Sprinkle with 6 tablespoons water and the salt, cover with a damp cloth and let stand overnight.
• The next day, heat the olive oil over medium-high heat in a cast-iron or heavy skillet. Add the garlic and peppers and saute, stirring often, until caramelized and roasted from the hot oil, 3 to 5 minutes. Drain the garlic cloves and peppers from the oil and reserve in a separate dish. They will be used as the garnish for the final dish.
• In the same skillet, fry the bacon until golden and crisp. Drain the bacon and set aside, to be added back to the skillet a little later in the recipe. Remove the skillet from the heat and drain off any excess oil (leave 1 to 2 tablespoons of fat in the skillet).
• Stir in the pimenton. Return the skillet to medium heat and add the reserved sliced bread and bacon. Let the underside of the bread roast in the hot oil until golden, about 3 minutes. With the edge of a large metal spoon, break up the mixture and stir and fry in the oil, while gradually adding 1 tablespoon water, one drop at a time. Continue to fry, stir and break up the bread and bacon, incorporating the golden crust into the crumb mixture, until the crumbs are the size of rice kernels and are golden and crisp, 20 to 30 minutes.
• Serve hot, accompanied by the fried peppers and garlic cloves in a separate dish to be added to each serving for garnish.

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

Steps:

• Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
• Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.