Ropa Vieja
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- meat
- tocino (cured pork belly)
- chorizo (Spanish sausage)
- garbanzos (chickpeas)
- eggs, beaten
- manteca (lard) or butter
- hard-boiled eggs
- olives
Instructions
- Finely chop the meat, tocino, and chorizo from the cocido. Mash the garbanzos from the cocido. Combine all of these ingredients together and form a paste. Bind the mixture with beaten egg, mixing thoroughly.
- Grease a mold with manteca or butter. Transfer the mixture to the mold and place in the oven. When it is golden brown, turn the mold out onto a serving plate.
- Garnish with sliced hard-boiled eggs and olives.