Carcamusas: 5 steps to success

Welcome to a new recipe in Paulina KitchenToday we are going to talk about a recipe that comes directly from Spain, more precisely from the community of Castilla – La Mancha and that has a very particular name: Carcamusas.

A stewed meat It is very popular in the city of Toledo and has such an extravagant name that it could well be a work of art or a work tool. But no, it is a stew the kind that you enjoy until the bread leaves the plate clean.

The key? The richness of its ingredients and the tradition that surrounds each step of its preparation. In this note we take a virtual trip to Toledo to learn everything you need to know about this delicacy, from its history and tradition, to the best secrets for preparing it. recipe for Toledo carcamusas at home.

About the carcamusas

Las carcamusas They are a typical stew from the city of Toledo, in Spain, which combines pork, tomatoes, peas (peas) and white wine which, cooked over low heat, result in a juicy and flavorful mixture.

• This dish is usually served hot, accompanied by potatoes or a slice of bread to dip in the delicious sauce.

In Toledo, the carcamusas They are not only a tasty dish, but also a tradition rooted in the social and cultural life of the city. This stew has become a gastronomic symbol of the Castilian cuisinesuch as patatas revolconas or garlic soup, and both their preparation and consumption are full of customs that reflect the cultural richness of the city.

The origin of the Toledo carcamusas

The origin of the carcamusas It is deeply linked to the history of Toledo. It is said that this dish was created in a Toledo tavern mid-20th centuryand it is said that its name comes from the combination of the words “CARC“, referring to older men who frequented taverns, and “muses“by young women.

Thus, the carcamusas represent the perfect blend of tradition and mischief in the creation of its name. It is believed that the dish was born as a way to offer a hearty and inexpensive food to regular customers, especially workers and farmers who were looking for a nutritious and comforting lunch.

The tradition of the Toledo-style carcamusa

The recipe for carcamusas It has been passed down from generation to generation in many families in Toledo. Grandmothers teach their grandchildren how to prepare this stew with love and patience, keeping alive a culinary tradition that has managed to become a Typical food from Toledo.

• Las carcamusas They have also become one of the most popular dishes to accompany moments of meeting with friends and camaraderie in the taverns of Toledo. It is common to find this dish in taverns and bars in that city, served as a tapa or as a main course.

The carcamusa toledana It is a dish that is highly appreciated by both locals and visitors of that city. Restaurants, from the most traditional to the most modern, include this dish. Typical dish of Toledo on their menus, often with their own interpretation.

Toledo-style carcamusas and Spanish celebrations

Toledo celebrates annually the Tapas Daysa gastronomic event that attracts tourists and locals. During this fair, the carcamusas They are one of the most popular Spanish tapas, many restaurants and bars participate by offering their different versions of this typical dish.

• This dish is valued for its ability to feed large groups of people, making it ideal for festive occasions.

Also during local festivals and celebrations, such as Easter week or the parties employerscarcamusas are usually present at banquets and family meals.

What distinguishes the Toledo carcamusas?

• Intense flavor: The combination of meats with vegetables and white wine creates a robust and well-balanced flavor profile.
• Honeyed textureSlow cooking allows the meat to become tender and juicy, absorbing all the flavors of the ingredients.
• Versatility: Although it is traditionally made with pork, the carcamusa can be adapted using other types of meat.
• Traditional and familiar: It is a dish that has been passed down from generation to generation, keeping the essence of the Toledo cuisine.
• A comforting meal: Perfect to accompany with homemade bread, white rice or potatoes, becoming a complete and satisfying alternative.

How to make Toledo carcamusa

Do Toledo carcamusas, Like any good meat stew, it is a process that takes time and patience, but the result is worth every minute invested. The key is to cook the ingredients over low heat, allowing all the flavors to integrate perfectly.

The previous step is very important. Brown the meat over high heatto seal in the juices before adding the rest of the ingredients. In addition, the stew should be cooked until the meat is tender and the sauce has thickened.

8 Secrets for good Toledo carcamusas

1. Selecting a good meat: Use quality pork, preferably lean and tender. You can also add chorizo ​​and pieces of ham.
2. Marinate the meat: Place a mixture of white wine and garlic cloves in a container and submerge the chopped meat for a few hours to give it more flavor.
3. Vegetable stir fry: Make sure to sauté the onion and garlic well before adding the meat after sealing.
4. Peeled tomatoes: Choose fresh, ripe tomatoes, peel and cut them. Allow them to simmer until they become a thick, flavourful sauce that gives the carcamusas the moisture they need.
5. Fresh peas: If possible it is always better to use fresh peas rather than canned for a crunchier texture.
6. Quantity and quality of wine: Be careful not to overdo it with white wine and always choose one that is also pleasant to drink. What you put in the pot, you taste on the plate!
7. The spicy touch: A characteristic of the carcamusa is its spiciness, which is up to the diners’ taste. You can use a chilli or cayenne pepper
8. Repose: Always, always let the stew rest for a few minutes before serving to allow the flavors to settle.

Ways to make and serve carcamusas

There are several ways to prepare and serve the carcamusasIn addition to the traditional recipe, which is made with pork, some variations include the use of other types of meat, such as beef or lamb, and the addition of different spices such as bay leaves, to give it a personal touch.

Las Toledo carcamusas They can be served as a tapa in small clay pots, which is the usual way in which they are served in bars and taverns, or as a main dish accompanied by rice, potatoes or a fresh salad, to counteract the robustness of the stew.

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Recipe for Carcamusas from Toledo

Yield: 6 servings

Preparation time: 1 hour (including resting time)

Ingredients:

• 1 kg of pork (shoulder or loin), cut into medium pieces
• 150 g chorizo, sliced ​​(optional)
• 1 kg ripe tomatoes, peeled and chopped
• 2 carrots, peeled and diced (optional)
• 200 g of peas
• 200 ml of white wine
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 small chilli, finely chopped (optional)
• 1 teaspoon sweet paprika
• 100 ml olive oil, approx.
• Salt and pepper to taste

How to make Toledo carcamusas step by step

1. Heat olive oil in a large pot over high heat. Brown the pieces of meat on both sides and set aside.
2. In the same pot, add the rest of the oil. Sauté the onion, garlic, carrots and chilli until tender.
3. Add the reserved meat and chorizo ​​to the pot. Pour in the white wine and let it boil for a few minutes to evaporate the alcohol.
4. Add the tomatoes and then the paprika, mix well. Cover and reduce the heat, simmer for about 30-40 minutes until the meat is tender.
5. Add the peas and cook for a further 10 minutes uncovered to thicken the sauce. Adjust salt and pepper. Let stand for a few minutes before serving.