Gazpachos manchegos como los de mi abuela

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Gazpachos manchegos como los de mi abuela. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gazpachos manchegos como los de mi abuela is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It is easy, it's fast, it tastes yummy. Gazpachos manchegos como los de mi abuela is something which I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Gazpachos manchegos como los de mi abuela, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gazpachos manchegos como los de mi abuela delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gazpachos manchegos como los de mi abuela is 5-6 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gazpachos manchegos como los de mi abuela estimated approx 1h 45 min aprox.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Gazpachos manchegos como los de mi abuela using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Gazpachos manchegos como los de mi abuela:

1. 1 pollo troceado
2. 1/2 conejo troceado
3. 5 paquetes Tortas Centeñas para Gazpachos manchegos
4. 3 cebollas
5. 1 bote tomate triturado de 390gr
6. Agua
7. Azafrán
8. Tomillo pimentero (pebrella)
9. Sal
10. Aceite

Instructions to make to make Gazpachos manchegos como los de mi abuela

1. Ponemos a hervir la carne con agua durante 1 hora aproximadamente en una olla grande con algo de sal
2. Apagamos el fuego cuando vemos que la carne está cocida y tierna. Tenemos que tener abundante caldo.
3. Rallamos las 3 cebollas de tamaño mediano/pequeño
4. En un caldero, encendemos el fuego pequeño y añadimos aceite
5. Añadimos la cebolla para sofreírla sin dejar que se queme. Esto es muy importante. Poner una pizca de sal.
6. Después añadimos las tortas a la cebolla y removemos. A fuego lento para que no se queme. Dejamos sofreír un poco
7. Añadimos al sofrito de cebolla y tortas un poco menos de la mitad de un bote de tomate troceado y removemos.
8. Añadimos los trozos de carne cocidos anteriormente. Añadiendo al mismo tiempo el caldo que tenemos de hervir la carne hasta que falte 1 dedo para cubrir el caldero
9. Poner el azafrán. Dejar cocer a fuego medio durante 10-15 minutos dependiendo si lo queréis más seco o más meloso.
10. Añade por encima las ramas de tomillo pimentero (pebrella) y úndelas un poco en el caldo para que coja el sabor
11. Probarlo y poner sal al gusto
12. Cuando ya esta cocinado, retirar el tomillo pimentero y dejar reposar 5 minutos

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