Madrid calluses are one of the most traditional recipes in the Autonomous Community of Madrid. No doubt this recipe is more popular in winter even though you can find it in the capital of Spain throughout the year.
| 🚻 8 Diners | 🕘 4h | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make calls to the Madrid: |
| 1½ kilograms of calluses ½ kilogram of morros 1 veal unit (the leg) 4 tablespoons of oil 150 grams of chorizo 150 grams of black puds ½ Guindilla unit 1 laurel leaf 4 clove units 10 units of pepper grain. 1 small glass of vinegar 1 glass of water 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make calls to the Madrid:
1. The calluses and morros are cut into large pieces and washed in several waters. They then put themselves with enough salt and the vinegar. They clarify again until the smell of vinegar is removed. It is very important that calluses are very clean to lose that strong smell.
2. They rub with a brush to finish cleaning them. The calluses and morros are cut into smaller pieces and placed in a pot covered with water on living fire. When the strong boil breaks, the water is thrown. You can also put the bay leaf in the pot to have a better aroma. This is a truquito to make good calluses in the Madrid.
3. They are covered again with water, the whole black pudding, the veal leg, the morros, a little more laurel, the chilli, the pepper, the nails, the nails, a little of grated nutmeg, the onion, the garlic, the garlic, the garlic, the garlic and a peeled tomato. All this is cooked until the calluses are tender (at least about three hours).
Trick: Add more water if necessary.
4. In a pan put the oil to heat, the very chopped onion, the paprika and the sanestow chorizo ​​are thrown. It turns up and adds to the pot. The calluses are allowed to cook one more hour.
5. When serving the calluses in the Madrid, the black pudding and leg is cut into pieces. And if you dare to try more similar recipes, you can try the calluses with chickpeas that are very good or the stew of Mondongo Veracruz. Take advantage!
6. separate from heat and allow them to cool.
