Calluses in Madrid, the best known traditional dish of the Community of Madrid. However, it is such popularity that, today, it is one of the most cooked dishes in many areas of the country, each with its particular touch. Madrid calluses can be prepared as a stew accompanied by chickpeas, pork, morro, bacon pieces, ham, bacon … They usually make spicy, so that you can add some cayenas or put spicy paprika or a Spicy sausage, as you like. The texture of the calluses is jelly, for this reason it is common for everyone to like. However, no one can deny that the remaining sauce is a delicacy. To achieve this, in recipes, we share the calluses to the Madrids Madrid, the recipe of a lifetime, with a rather long process but an incredible result. To save time, we recommend buying the calluses already cooked. Keep reading and discover how to call the Madrid.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to call the Madrids Madrid: |
| 1 kilogram of calluses already cooked (pork) 1 kilogram of morro already cooked 1 piece of onion 100 grams of fried tomato 1 tablespoon choricero pepper 1 tablespoon of sweet or spicy paprika 1 cayena 100 grams of Ham tacos 150 grams of chorizo 2 laurel leaves |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to call the Madrids Madrid:
1. Wash the calluses even if they are already cooked. Also wash and cut the nose. Put a casserole with water and enter the callus and the nose to cook them with the bay leaves and nails for 30 minutes. If you buy the calluses without cooking you will have to wash them well and cook them for 2-3 hours or until they are tender.
2. While calluses are cooked, prepare the rest of the ingredients. To do this, itch the onion, the ham and the sausage.
3. Put a casserole with an oil stream, add the onion and let it be pointed for a few minutes. Then add the fried tomato and stir. Incorporate the ham and the sausage, remove and let the flavors mix. When the sofrito is mixed, add the cayenne, the choricero pepper and the spoonful of paprika and mix well.
Trick: Remember that the calluses in the Madrid stand out for that spicy touch, so that it pains it to your liking.
4. Pour a glass of white wine and let alcohol a few minutes.
5. If the cooked calluses are already, add them to the sauce and cover them with the cooking water. Without a doubt, this is one of the tricks of the grandmothers recipe, using cooking water to enhance the taste of Madrid calluses.
6. Add some salt and pepper and cook the calluses over medium heat for 30-40 minutes or until you see that the sauce is a bit thick and made. If the sauce is very light, you can thicken it with cornmeal.
7. salt and spicy test, rectify if necessary and ready to eat. Grandmas calluses are delicious, one of the best ways to cook them!
