In a pan (the two handles is usually used in some places called cauldron) the stumbles are fried, that is, the chorizos and the sausages, all made pieces, when everything is fried everything is removed and reserved in a source.
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| Ingredients to make pito taps (Manchegas): |
| 2 garlic 1 onion stumbling: lean meat in pieces, sausage in pieces and little sausages in pieces: harina de pito (lunch) 2 tablespoons per person water oil oil oil oil oil |
Ingredients to make pito taps (Manchegas):
2. In frying oil the stumbles fries the onion and garlic, departs from the heat and the flour is added, it is put back in the fire to toast this and once golden brown the necessary water is added.
3. When the stumbles are added to boil and continue around until cooked (it is recognized because bubbles begins to make as if it were the lava of a volcano).
