MIGAS - SPANISH STYLE
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
Provided by Snowpeas
Categories Spanish
Time 8h10m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice bread up small.
- Place bread in a large bowl and sprinkle with enough water to moisten bread.
- Sprinkle with salt and stir.
- Sprinkle with paprika and stir.
- Cover with damp cloth and leave to sit overnight.
- The next morning heat the olive oil in a deep skillet, over medium heat.
- Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
- Add the crumbled chorizo, ham and bacon, cook until almost done.
- Add the cubed bread with its seasoning.
- Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
- The bread will turn red from the paprika, this is good.
- You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
- For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3
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Baba 123
[email protected]This is a great recipe for a quick and easy weeknight meal. The Migas were flavorful and filling. I would definitely make this again.
Nataly Ayala
[email protected]These Migas were a great way to use up some leftover bread. They were also really flavorful and satisfying. I would definitely recommend this recipe.
Akmal Cheema
[email protected]I've never had Migas before, but I'm so glad I tried this recipe. They were so delicious and easy to make. I will definitely be making them again.
Sitaram Shah
[email protected]This was a great recipe! I made it for breakfast and it was the perfect way to start the day. I would definitely recommend this recipe to others.
A Raj
[email protected]I found this recipe to be a bit bland. I think it could have used some more seasoning. However, it was still a good dish and I would try it again with some modifications.
Aisha Killebrew
[email protected]These Migas were a bit too spicy for my taste, but I think that's just a matter of personal preference. Otherwise, they were very good. I especially liked the crispy texture of the bread.
zaleyah Booker
[email protected]This recipe is a keeper! I love that it's so versatile. I've made it with different types of bread, vegetables, and even meats. It's always delicious.
Nobuhle Madlala
[email protected]These Migas were really good! I used a sourdough bread and they had a nice tangy flavor. I also added some crumbled chorizo, which gave them an extra kick.
Sophy Kagiso
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover bread and it's so flavorful and satisfying.
Asmau Umar
[email protected]This was my first time making Migas and it was a great success! The instructions were easy to follow and the result was delicious. I will definitely be making this again.
Kiara Aiawa
[email protected]I love this recipe! It is so easy to make and always comes out perfect. I like to add some extra vegetables, like bell peppers and onions, to make it even more hearty.
Ashley Nicoll
[email protected]These Migas were absolutely fantastic. They were so flavorful and had the perfect amount of spice. My family loved them and we will definitely be making them again.