Like zarangollo, atascaburras or paparajote, carcamusas are one of those typical Spanish dishes whose name sounds like an insult, but when you put them in your mouth they are all goodness. Theories about the origin of this meat and tomato tapa are -of course- most varied and picturesque: our favorite says that they are called that because in the Bar Ludenawhere they were supposedly invented, older men (“carcas”) got together with young girls (“muses”), but all They enjoyed this cover.
True or not, the important thing is that the carcamusas are delicious and very easy to prepare. Our version is ascetic as an El Greco saint: he doesn’t have peppers, bacon, or sausage, but he admits them if you feel like wearing them. Taking into account that preparing it takes a certain time and energy -and it comes out of the freezer just as good as it comes in-, you can prepare two or three times more quantity and thus have them ready for when the craving strikes again (we know each other).
For about 4 people
750 g lean pork
200 ml of white wine
100 ml of aromatic wine
1 large onion
250 g of crushed tomato
3 small garlic cloves
1 large fresh chilli or a couple of dried cayenne peppers (or more if you like it spicier)
extra virgin olive oil
salt and black pepper
- Cut the meat into bite-size pieces, removing fat portions if any. Season.
- Chop the onion and garlic.
- Heat a splash of oil in a saucepan over high heat. Brown the meat, remove it to a deep plate and reserve.
- Reduce the heat to medium, add a little oil to the pan and lightly brown the garlic. Then add the onion, chilli and a pinch of salt.
- About 10-15 minutes later, or when the onion is already poached, return the meat to the pan and pour over the white and fragrant wine. When it starts to boil, lower the heat to medium-low and let the wines reduce for about 15-20 minutes.
- Add the tomato, cover the pan and let it cook over a very low heat for about 20-25 minutes.
- After that time, uncover and let the sauce reduce until it thickens a little.
- Add the peas and cook for about 3 minutes. Season with salt and remove from heat. It can be eaten immediately or stored in the fridge for the next day.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Carcamusas #Toledo #tapas #forget