Montadito de Pringá
Seville montadito with the pringá from the stew: shredded meat, pork fat and blood sausage. Pure leftovers ingenuity.
- Total
- 15 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- mollete bread roll4
- cocido meat11 oz
- pork fat2 oz
- blood sausage1
- chorizo2 oz
Method
- 1
Shred the leftover stew meat, pork fat, blood sausage and chorizo from the stew.
- 2
Mix them well in a pan over low heat 3-4 minutes, mashing with a fork into a paste.
- 3
Split the mollete bread and toast it on the griddle.
- 4
Fill with the hot pringá and serve.
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