Cook the calluses and clean morros in plenty of water with vegetables, pepper grains and a pinch of salt for an hour and a half.
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| Ingredients to make calluses and morros in sauce: |
| For 4 people :: 1 Morro of small veal 700 grs. of callos flour beaten eggs olive oil | Some vegetables :: cabeza de garjo leek onion carria some pepper prayers salt water salsa :: 3 onions a piece of butter 3 tomatoes 3 cloves of garlic 2 cuch. of choricero pepper puree 1 cuch. of sweet or spicy paprika 1 cuch. of flour salt olive oil |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make calluses and morros in sauce:
2. Once cooked, drain and reserve the broth.
3. Troce the calluses and cut the morros into large pieces to batter them, passing them first through flour and then by beaten egg.
4. To prepare the sauce, chop the vegetables (onion, garlic and tomato) and put them to poach over low heat.
5. When they are soft, pass them through the Pasapuré and Reserve.
6. In another casserole, put the butter to melt, then add the paprika and flour, sautéing it well.
7. Add the choricero pepper meat and 1/2 liter of the broth, little by little and without stopping stirring.
8. Incorporates the vegetable, calluses and morros to this sauce.
9. Put to salt and guise it over low heat for 15 minutes.
10. serves.
11. Exquisite elaboration where the cooking of calluses and morros is as important as obtaining the sauce with the choricero pepper as the protagonist.
