Gazpachos manchegos with wheat tortillas
An easy version of the traditional stew from La Mancha: browned chicken or rabbit, a base of onion, garlic and peppers, tomato, paprika and bay leaf, slowly cooked in stock. The meat is shredded, and the traditional unleavened flatbread, torta cenceña, is replaced by wheat tortillas cut into small squares and added at the end. A hearty dish for four.
- Time
- 90 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
- 4 wheat tortillas
- 500 g chicken or rabbit, cut into pieces
- 1 chopped onion
- 2 garlic cloves
- 2 peppers (green and red)
- 2 tomatoes
- 1 carrot
- 1 l meat stock (or water)
- 1 bay leaf
- 1 teaspoon sweet paprika
- Extra virgin olive oil
- Salt and pepper
Method
- In a large casserole, heat olive oil and brown 500 g of chicken or rabbit pieces. Remove the meat and set aside.
- In the same casserole, fry 1 chopped onion, 2 chopped garlic cloves and 2 peppers (green and red, chopped) until soft.
- Add 2 grated tomatoes, 1 teaspoon of sweet paprika and 1 bay leaf. Cook for about 5 minutes.
- Return the meat to the casserole, add 1 litre of meat stock (or water) and simmer for 30 minutes.
- Add 1 sliced carrot and cook for another 10 minutes. Take out the meat, shred it, discarding the bones, and return it to the casserole.
- Cut 4 wheat tortillas into small squares and add them to the casserole. Cook everything together for 10 more minutes.
Made with
