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Migas (Skillet Stuffing) with Tomatillos

If you often find yourself with a few leftover heels of Barrio Bread laying around this is a great recipe to try. It is especially hearty with any of the whole wheat varieties but Pan au Levain works just fine. You want to use a good quality sourdough, as a regular sandwich loaf will not hold up well in this preparation. This is for a smaller quantity that would make a nice meal for two people served with fried eggs or chile. Your stale bread will save well in the freezer until you have a large enough quantity to make more servings.


Stale, but not completely hard sourdough bread, torn into pieces, about 2 heaping cups
1 small onion, sliced
3 medium tomatillos, cleaned and diced
2 cloves garlic
¼ cup diced Spanish chorizo or spicy salami, optional
1 generous tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin

Place bread in a large bowl of water and soak for at least 30 minutes. Sauté onion in olive oil over medium high heat, until fragrant and beginning to brown. Add chorizo or salami and stir until beginning to sizzle and release fat then add spices and stir well. Add a bit more oil to pan. Squeeze most of the water from the bread and add to pan with the garlic, stir well to coat, lower heat to medium and cover. After a few minutes bread should start browning on the bottom. Add the tomatillos, stir together
and cover. After a few more minutes the bread and tomatillos should start browning on the bottom again. If mixture seems very dry stir in a dash of water or broth. Keep cooking and stirring occasionally until you have a mixture that has plenty of crusty browned bits with tomatillos that are meltingly tender.
Season with salt and pepper and serve as the base for fried eggs or a big scoop of chile.

Submitted by Sara Jones