Carcamusas – Toledo Spanish Chili
Carcamusa - Spanish Chili stew with dynamic flavor from slowly simmered premium lean, Spanish chorizo, sweet caramelized onions, and zesty tomatoes with signature smoky aroma along with bay leaf.
Equipment
- Cutting board and knife
- Slow Cooker
- Pan
- Wooden spoon
- Basic Kitchen Stuffs
- Measuring cups
Ingredients
- 800 g pork lean would be the best option
- 400 g tomato
- 1 onion
- 2 cloves of garlic
- laurel
- 1 chilli
- 75 g peas both frozen and casual is allowed
- 150 gr chorizo
- 150 gr ham
- 175 ml white wine
- 400 ml meat broth
- salt and pepper
- olive oil
- a bay leaf
Instructions
- Prep crushed tomatoes and pre-cut meat into squares. Keep ingredients in separate bowls.
- Trim excess fat from meat.
- Marinate briefly with salt and pepper.
- Fry chili slices in olive oil. Remove after 1-2 mins.
- Cook meat pieces in olive oil on medium heat until browned
- Sauté onions in meat fat from lean pieces until soft.
- Add garlic and bay leaf.
- Add chorizo and stir for 5 mins.
- Return meat to pan. Stir for 3-5 mins.
- Add white wine, simmer until alcohol evaporates.
- Add crushed tomatoes, simmer until thickened.
- Add chopped ham, simmer 1-2 mins.
- Add meat broth, simmer until meat is very tender.
- Add peas or carrots
Notes
- Trim fat from meat to prevent heaviness
- Marinate meat briefly to boost flavor
- Add meat broth for natural sweetness, not MSG
- Add peas or carrots to balance flavor and lighten dish
- Adjust seasoning throughout cooking process