The mortar garlic recipe, also called Manchego stacks, Ajoarriero Manchego, Ajoarriero de Cuenca, Bacalao Ajoarriero, is a traditional manchega elaboration that is prepared with potato and cod. You should know that you can consume it cold or hot accompanied by toast. As an entree is an ideal and forceful dish to serve your diners. In recipes, we show you how to do Manchego mortar garlic with this elaboration. Don miss it and keep reading!
| 🚻 4 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make a mortar garlic: |
| 800 grams of potatoes. |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make a mortar garlic:
1. To start with this recipe of manchego mortar garlic, it starts discouraging cod. To do this, in a bowl place the cod covered with water, approximately 48 hours. You must change the water every 8 hours. When it is already desalted, start preparing the mortar garlic. In a saucepan places some water to heat and, when it starts boiling, add the cod, turn off the heat and let it finish cooking in the hot water. Leave it about 10 minutes, then take it away. Reserve water.
Trick: cod cooking should not be excessively, since it needs little cooking.
2. put a saucepan with water and a little salt. Next, enter the potatoes washed with skin, you must remove them when they are well cooked, approximately they will be about 20-30 minutes, it can vary according to the potato and size.
Trick: You can also peel them, cut them into small pieces and cook them, so they will be cooked before.
3. To verify that the potatoes are cooked, pill them with a stick or a knife, if it enters effortlessly and it comes out the same, the potato will already be cooked. Then drain them and let them cool slightly so you can manipulate them without burning. Then, peel the potatoes, chop them and in a bowl bowl to make them puree.
4. When you have the chafadas potatoes, peel the garlic, cut them and crush them. It must be very often, like a paste so that the pieces are not noticed. Then add the garlic to the potatoes with a little salt and pepper. Mix well.
Trick: You can also do it with garlic presider.
5. Clean the cod of skins and thorns and chop it. Incorporates the cod to the mixture of potatoes and mixing so that everything is well integrated. You can go chafando with a mortar hand. Ajoarrieros cod is almost ready!
6. To tie it well, mix with the mortar hand moving in circles and adding a stream of olive oil. Salt test in case you should rectify.
Trick: Not to add a lot of oil, you must incorporate water from cod cooking so that it is not dry, since it is important that it is a puree.
7. Cook 2-3 hard eggs and add the mortar garlic in a source. When the eggs are ready, cut them into pieces and place them at the top of the mortar garlic. Add a couple of nuts, as you like. The Manchego garlic recipe is already ready! What do you think of elaboration? Tell us in the comments your opinion. If you want to know more popular recipes in this area of Spain to complement your menu, do not miss these similar elaborations:- Bacalao Ajoarriero
– Atscaburras
