Hello friends of Paulina Cocina! What do you say if we try a special recipe today? We're going to make some zarajos , a delicacy that if you've never tried before, I highly recommend you do because its flavor is unlike anything else.
This is a typical dish from La Mancha cuisine , which not only has a long tradition, but also surprises with its strong flavor and its attractiveness, as it is a very striking appetizer.
Although its preparation may seem somewhat complicated, in this post I'll explain it in detail, including tips, so you can make this lamb zarajos recipe at home. I'll also give you all the information you need about this wonderful tapa and five sauce ideas to enhance its flavor. Go ahead!
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About the Zarajos
Zarajos are lamb intestines , seasoned and wrapped around a vine shoot (yes, a vine branch), then boiled, fried, or roasted until golden and crispy. The result is a crunchy snack of flavor and tradition.
These delicious bites are part of the La Mancha gastronomy since they are very traditional in Cuenca , a region located in the autonomous community of Castilla-La Mancha, in central-eastern Spain, located about 170 kilometers from Madrid.
In that area, where they are known as the zarajos of Cuenca, they are served hot, with a touch of lemon and accompanied by a good glass of wine.
Additionally, in some regions, especially in parts of La Rioja and other parts of Spain , zarajos are also known as "madejas ." This name refers to the way the lamb's intestines are coiled , reminiscent of a skein of wool.
What are zarajos and why are they a delicacy from La Mancha?
Zarajo is simply a creative (and delicious) way to use lamb intestines It may sound a bit "exotic," but it's no different than what's done with sausages or cured meats, which also use casings, only presented with more flair and flavor.
The intestines are washed well , then seasoned and wrapped around a vine shoot or stick, giving them their characteristic shape. In Cuenca, they are a very popular appetizer , and it's common to see them in bars and restaurants accompanied by wine or beer.
Zarajos and gallinejas: differences and similarities between two Spanish classics
You've probably heard of gallinejas , another recipe that also uses parts of the lamb, in this case the tripe and intestines, but cooked differently.
While Cuenca's zarajos are roasted or fried to achieve that crispy exterior, gallinejas are typical of Madrid and are cooked directly in their own fat, resulting in a softer, yet equally flavorful dish.
Both are a clear example of how traditional recipes make the most of ingredients , avoiding waste and achieving authentic culinary wonders.
7 Characteristics of Cuenca's Zarajos: Tradition, Flavor, and Everything That Makes Them Unique
- Intense and authentic flavor : Lamb zarajos have a robust flavor that does not go unnoticed.
- Crispy texture : The key is to fry them well or roast them until they are crispy on the outside, but juicy on the inside.
- Versatility in preparation : They can be fried, grilled or even made in an air fryer to avoid using so much oil.
- Simplicity : Although the name sounds like haute cuisine, the ingredients are quite basic and preparation does not require great culinary skills.
- Tradition in every bite : Every time we try a zarajo, we are tasting part of Cuenca's culinary tradition.
- Ideal for sharing : Zarajos de Cuenca are a typical appetizer to enjoy in good company. Paired with a glass of wine or a cold beer, they're the perfect way to celebrate an afternoon of Spanish tapas .
- Leftover food : This recipe, like many other traditional ones, was born from the need to make the most of all parts of the animal, demonstrating that with creativity and good seasoning, any ingredient can be turned into a delicacy.
How to cook lamb zarajos: methods for a perfect result
Zarajos de Cuenca can be purchased pre-cooked and prepared at some butcher shops or markets, although making them at home is quite an experience. Some of the most common methods for cooking them once pre-cooked are:
- Fried : This is the quickest and most popular way to make them. All you need is a good pan with hot oil and fry them until golden brown and crispy. It's best to eat them immediately so they don't lose their texture.
- Grilled : For a slightly lighter option, you can grill the zarajos with a drizzle of olive oil. This method is ideal for those who want to enjoy the flavor without adding extra fat.
- Air Fryer Zarajos : For those who love culinary technology, making them in an air fryer is a healthier and easier option without the need to use as much oil.
Key points for preparing lamb zarajos at home
Although the process may seem complex, making lamb zarajos is quite simple once you have all the ingredients on hand. As mentioned before, you can buy them pre-cooked or make them from scratch at home.
To do this, the lamb intestines are thoroughly washed and cleaned, then seasoned with salt, pepper, and, in some cases, a touch of garlic or parsley.
Once seasoned, they're wrapped around a vine shoot and left to rest to absorb the flavor. Then, all that's left is to boil them and finish them with your chosen cooking method, either fried or grilled. And that's it!
5 Tips for Making the Best Zarajos at Home
- Buy fresh intestines : Although some butcher shops sell them already cleaned, it's key to make sure the intestines are very fresh and free of strong odors. A good product is key.
- Season with care : Don't be short on salt and spices, as they require a good seasoning to avoid being bland.
- Cook over medium heat : If fried, it is best to cook them over medium heat so that they brown well on the outside and cook inside without burning.
- Let it rest before frying : If possible, let them rest for a few minutes before frying. This allows the flavors to blend better.
- Pairing them well : Lamb zarajos deserve a good side dish. Baked potatoes, Manchego gazpacho , an eggplant salad , or even roasted peppers can all be good options.
5 Perfect Sauces for Zarajos
- Garlic and parsley emulsion: It's the perfect accompaniment to give a fresh and aromatic touch to the recipe. This light yet intensely flavorful sauce is prepared by blending fresh garlic and parsley with a good amount of extra virgin olive oil until a smooth mixture is achieved.
- Classic Aioli: The aioli adds a creaminess that contrasts with the crunchy texture of this dish. It's also easy to make at home with garlic, olive oil, egg yolk, and a squeeze of lemon.
- Mojo Picón Sauce : With its characteristic spicy and vibrant flavor, mojo picón is a great accompaniment to give zarajos an extra kick. It's made with dried peppers, garlic, cumin, and paprika, then mixed with oil and vinegar to achieve a smooth texture and a powerful flavor.
- Yogurt and Herb Sauce: For a slightly fresher option, a yogurt sauce with mint, parsley, and a hint of lemon is perfect. This sauce provides a freshness that cuts through the intensity of the lamb and gives the dish a lighter touch.
- Mustard and honey sauce: The combination of the acidity of the mustard sauce with the sweetness of the honey is a surprising pairing for the zarajos of Cuenca.
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Lamb Zarajos Recipe
Yields: 2-3 portions
Preparation time: 1 hour and 30 minutes
Ingredients
- 300 g of lamb intestines
- 2 vine shoots (or wooden skewers as an alternative)
- Salt and pepper to taste
- 2 chopped garlic cloves
- 1 sprig of fresh parsley, chopped
- Extra virgin olive oil (enough to cover 1 cm of the pan)
- Water (for boiling)
- Lemon slices (optional)
- Garlic and parsley emulsion or aioli sauce to accompany (optional)
How to make zarajos from Cuenca step by step
- Wash the intestines under cold water, repeating the process until the water runs clear. Remove any visible grease or dirt. Drain well.
- In a bowl, mix the intestines with salt, pepper, garlic, and parsley, making sure they're well coated. Let them rest for 30 minutes to absorb the flavors.
- Wrap the intestines evenly around vine shoots or wooden skewers. Set aside.
- Boil salted water in a large pot and add the zarajos. Cook for 25 minutes, or until cooked and firm. Remove from the water and let cool on absorbent paper.
- Heat a frying pan with enough olive oil and fry the zarajos over medium heat, turning them occasionally, until golden brown and crispy, approximately 10-12 minutes.
- Remove them from the oil and drain on kitchen paper.
- Serve piping hot, accompanied with lemon slices and the sauce of your choice.
