Spanish Migas

By taniaf

crumbs for breakfast or tapas

Ingredients

• 6 cups coarse bread crumbs
• 1/3 cup olive oil
• 6 garlic cloves, whole
• 1/2 lb Spanish chorizo, cut into 1/2 inch, casings removed
• 1/2 lb pancetta, cut into 1/2 inch dice

Details

Servings 6

Preparation

Step 1

Put breadcrumbs in a bowl, sprinkle with just enough water to moisten. Cover with damp paper towels. Set aside for 2 hours, until evenly moist.
Heat olive oil in large skillet over medium. Add garlic, stir until browned, 1-2 minutes. Add chorizo and pancetta, cook until browned, 8 minutes. Add bread crumbs, mix, cook while stirring, until browned.