This sandwich doubles down on its use of less-common pork products. If you can’t find fresh fatback, or just aren’t into blood sausage, leave them out or replace them with a different animal protein. Heck, take it back a few centuries and keep the swine out altogether—just make sure you compensate for the fat.
- Drain soaked garbanzo beans. You should now have a heaping 3 cups.
- Rinse and clean chicken, pork, and beef cuts and place into large pot. Fill pot about 2 inches from the top with water, ensuring the contents are completely covered. Bring to a boil over high heat.
- Once water reaches a boil, skim off the foam from the top. Let boil for another 5-10 minutes and skim off the next layer of foam that rises.
- Add garbanzo beans, 1.5 tablespoons of salt, and lower heat to medium-high. Place the lid on top, leaving a small opening so steam can escape. Cook for 1 hour undisturbed and check to make sure too much liquid hasn't evaporated. If the water level has noticeably lowered, add a cup or two of hot water and continue cooking for another 30 minutes.
- Add chorizo and morcilla and cook 30 more minutes. Taste for salt and add a pinch or two more if needed.
- After 2 full hours, the meat should be close to falling off the bones, and you should be able to easily pierce it with a knife. Remove from heat. First, using a slotted spoon, scoop all meat products out of the broth and onto a plate to cool. This is your pringá.
- Then scoop garbanzos into a bowl to cool, leaving the broth in the pot.
- Remove chicken from the bones, shred the beef and pork, and finely chop the fatback and belly. Discard casings from chorizo and morcilla, chop into small pieces, and mix with the meat and fat.
- Fill rolls with mixture and heat in skillet over medium-high heat until toasted, flipping to crisp both sides.
- Serve with potato chips and a light Spanish beer. The broth left in the pot can be used to cook large pieces of vegetables, potatoes, rice, or noodles. You can throw the garbanzos back in for a simple stew or use any leftover pringá to fry up crispy croquettes.
Megan Lloyd is a freelance writer, cook, and recipe developer. Though originally from Houston, she currently resides in Sevilla, Spain.