The homemade Extremadura micas that Jose Baez shares is a magnificent recipe to take advantage of all that bread that is getting old at home. Unlike the Andalusia breadcrumbs, this recipe from Extremadura does not include any type of sausage in its preparation; they are simply made with bread, oil, garlic and pepper.
Keep reading this traditional Spanish recipe and discover the authentic flavor of the countryside with the recipe for micas from Extremadura. This dish will be the perfect garnish for all kinds of sausages or meats as its author recommends in the last step, don’t miss it!
Ingredients to make homemade Micas Extremadura:
- 600 grams of old bread of several days
- 6 tablespoons of extra virgin olive oil
- 10 cloves of garlic
- 1 red pepper
- 1 glass of water
- 1 teaspoon salt
How to make homemade Micas Extremadura:
- Cut the bread into a bowl, you can cut it into thin slices or into small tacos. Apart, we put the salt in the water and beat it well until it dissolves. Then we water the bread with this water, knead it lightly, press and cover with a cloth. We wait about half an hour for the bread to take the moisture well.
- Meanwhile, heat a frying pan with the oil and the garlic, with skin, cut in half. When we see that the garlic is already fried, we take it out of the oil and reserve it.
- Add the bread to the pan with the garlic oil and also add the pepper cut into small pieces. Continue cooking over low heat and turning until the bread absorbs the oil.
- At this time we stop until we see that the bread underneath turns golden and we add the fried garlic without skin and we continue turning it while chopping everything with the spatula or kitchen spoon.
- Keep cooking the crumbs until the bread takes color like the one in the photo. These homemade Extremadura micas can be accompanied with coffee with milk, with olives, grilled or fried sardines, bacon and fried chorizo. I hope you do well and you like it.
