Hello, friends of Paulina Cocina! This time, we're traveling to Castilla-La Mancha to prepare a typical Manchegan delicacy: morteruelo . A creamy stew that's best enjoyed hot and served on delicious bread.
Although the appearance of Cuenca's morteruelo may surprise the unsuspecting at first glance, we're talking about a true delicacy. A dish that, like good food, is made with time, patience, and love.
In this post, we'll learn about the long-established dish distinctive characteristics , and ways to enjoy it. At the end, you'll find specific tips for preparing it at home and a step-by-step recipe for morteruelo .
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About Morteruelo
Morteruelo is a Manchego stew characterized by its creamy texture, similar to that of a pâté, but more rustic. It's made with meat (lots of meat), pork liver , and a blend of spices that give it an unmistakable flavor.
This typical dish from Cuenca is ideal spread on bread, but can also be eaten by the spoonful. The bravest among us like to pair it with a good red wine, because it has that powerful flavor that cries out for something to wash it down.
Now, let's not be mistaken, because although it sounds like a main dish, Cuenca morteruelo is a good option to enjoy combined with other dishes from the region, such as gachas manchegas , or pisto manchego .
Origin of the morteruelo: A medieval among us
Its origins date back to the Middle Ages . At one time, Cuenca morteruelo was a hunter's dish. It was prepared with whatever was on hand, be it hare, rabbit, or partridge , and cooked over low heat until it achieved the texture we know today.
Over time, the recipe has evolved, and is now made primarily with pork, although game is still used . What hasn't changed over time is the essence of the dish: a thick , flavorful stew that is patiently cooked and heartily enjoyed.
Why is it called morteruelo?
Its name comes precisely from the process used to prepare this dish in its origins. In medieval tradition, the meats and offal cooked in the stew were pounded in a mortar , hence the name.
The meats were ground into a thick paste, similar to a rustic pâté . Over time, although the preparation has evolved, the name has remained, and it continues to remind us of the original process of making morteruelo using a mortar and pestle.
5 Distinctive Features of the Morteruelo Recipe
- Thick texture : Morteruelo isn't just any old stew, but rather a kind of rustic pâté that's cooked until it reaches a nearly solid consistency. Perfect for spreading on a nice slice of bread.
- Spices to taste : The use of spices is essential in the morteruelo recipe. Each family has its own special touch, but the most common are paprika, cloves, pepper, and cumin. Balance is key here, so as not to overpower the flavor of the meat.
- Slow cooking : Meats are cooked over low heat to ensure they are tender and easy to shred. Patience is key.
- Perfect for the cold : If there's ever a perfect time to enjoy a good plate of morteruelo, it's during the winter months. It's a dish that warms the body and comforts the soul.
- Ideal accompaniment : Although it can be eaten alone, it's best enjoyed with a good crusty bread, such as a baguette . It also goes very well with homemade pickles , to give the bite a fresh touch.
How to make morteruelo: its tricks
Making morteruelo isn't complicated, but it does take time. The key is to cook the meat slowly and use quality ingredients. First, cook the meat until it's tender enough to shred or slice finely.
Then, they are mixed with spices and a sauté of ground liver . All of this is cooked again until the mixture reduces and takes on the thick texture that characterizes morteruelo.
An important point is the use of breadcrumbs , which are added to the mixture to further thicken the stew. This is what gives it that perfect spreadable consistency . And as we mentioned before, all of this is done over low heat , stirring constantly to prevent sticking or burning.
What is morteruelo eaten with and how is it heated?
The best way to enjoy morteruelo is with a good loaf of bread . There's nothing better than spreading a generous amount on a crusty slice and enjoying that blend of flavors and textures.
And how do you reheat it? Easy. If there's any leftover, you can reheat it in a pan over low heat, stirring to prevent it from burning. You can also reheat it in the microwave, but be careful, as it can dry out a bit. Ideally, add a splash of broth or water to maintain its texture.
Tips for making a good Cuenca morteruelo
- Use quality meat : Although it's a rustic dish, the quality of the ingredients is essential. Choose a good piece of pork and, if possible, include some game, such as hare or chicken, to give it that traditional touch.
- Be patient while cooking : This stew needs time for the flavors to blend and the texture to be just right.
- Be careful with spices : Balance of spices is crucial. Don't overdo it with paprika or cloves, as they can overpower the flavor of the meat.
- Don't skimp on the breadcrumbs : Breadcrumbs are what gives the morteruelo its body. Add enough to achieve the right consistency, being careful not to overdo it so it doesn't become too dry.
- A good sofrito is key : The sofrito with the lard and liver gives the morteruelo that base touch. Do it slowly so it doesn't burn.
- Let it rest : This typical dish from Cuenca is even better if you let it rest for a day before eating it. The flavors will settle and the texture will improve.
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Morteruelo Recipe
Yields: 4/6 portions
Preparation time: About 4 hours
Ingredients
- 250 g of pork (loin or rib)
- 1 partridge or hare (optional)
- 250 g of chicken meat
- 250 g of pork belly
- 200 g of pork liver
- 100g breadcrumbs (approximately, adjust according to desired consistency)
- 50 g of lard (can be replaced with regular butter)
- 1 tablespoon of paprika
- 1 pinch of cumin
- 1 clove
- 1 bay leaf
- Salt and pepper to taste
How to make morteruelo step by step
- In a large pot, cover the meats (pork, chicken, bacon, and partridge/hare, if using) with enough water to submerge them. Add salt to taste and cook for 2 hours over medium heat. Skim the broth during cooking to remove impurities. Reserve approximately 1 liter of broth.
- Remove the meat, let it cool, and remove the bones. Remove the skin and cut or shred the meat into small pieces. Set aside.
- Chop or grind the pork liver. Sauté in a pan over medium-high heat with the lard until golden brown (about 3-5 minutes).
- Add the shredded meats, paprika, cumin, ground cloves, and bay leaf. Mix well.
- Add the breadcrumbs and 2 cups of the reserved broth. Mix well until a thick paste forms. Add more broth little by little if necessary.
- Cook over low heat, stirring constantly, for 30-40 minutes until the morteruelo has a creamy consistency. Remove the bay leaf before serving.
- Adjust the salt and pepper at the end. Serve hot with bread.
