Easy to make Morteruelo Recipe

This powerful morteruelo recipe is a classic where they exist. It comes from Cuenca and Albacete and is a magnificent and simple dish made up of a wide variety of meats, including pork, hare, poultry or rabbit.

Learn how to make Cuenca morteruelo with Guruwalik and it will surely become one of your favorite spoon dishes, especially on the coldest days. Go for it!

Morteruelo Recipe
Morteruelo Recipe

Ingredients to make Morteruelo:

  • 2 thick pork liver fillets
  • 1 piece of hare or rabbit
  • 1 piece of pork leg cut in two
  • 1 piece of Serrano ham or pork belly
  • 1 slice of bread with crumbs from the day before
  • 1 small glass of olive oil
  • 1 tablespoon of ground black pepper
  • 1 liter of water
  • 1 dessert spoon of paprika from La Vera
  • 1 dessert spoon of thyme
  • 1 dessert spoon of rosemary
  • 1 dessert spoon of cinnamon
  • 1 dessert spoon of nutmeg
  • 1 dessert spoon of salt

How to make Morteruelo:

Step NO 1

Heat water and salt in a pressure cooker to cook all the meat . You should cook it for an hour to easily debone it later. If you use a normal pot, leave it for 2 hours.

Step NO 2

Clean the meat from the bones and skin , chop it into small pieces and reserve the cooking broth. Put oil in a large frying pan and pour all the meat together with the sliced ​​bread. Stir constantly so that it does not burn and crumble.

Step NO 3

Cook for 12 minutes and, at this point, season with the ground herbs . You can also add cumin or caraway. Add the paprika last and stir all the ingredients so that they are integrated.

Step NO 4

Pour the broth from the meat cooking into the pan. Do it little by little and you will see that a paste begins to form. Stir it and, if you see that it is not necessary, do not add all the broth.

Morteruelo
Easy to make Morteruelo Recipe

Step NO 5

When it starts to boil add the cinnamon and nutmeg . Let it cook until the broth has been completely consumed, do not stop stirring until a meat paste is formed.

Tip: Originally, Cuenca morteruelo should not be crushed, although there are those who do. Its traditional preparation has some texture.

Step NO 6

Cuenca morteruelo is ready , you just have to serve it to enjoy it. Accompany it with bread and wine if you wish.

If you liked the Morteruelo recipe , we suggest you enter our Porridge Recipes category . You can also visit a selection of the best Spanish recipes .

Morteruelo – Suggestions and other recipes

Morteruelo is a kind of meat pate very common in Cuenca and throughout Castilla-La Mancha . Traditionally, it can be served in an earthenware bowl and decorated with aromatic herbs. If you don’t have any more bread, you can also accompany it with tortillas or any croutons that you can use as a spread.

Discover more traditional La Mancha recipes at Guruwalik and be sure to try them as soon as possible:

  • Tiznao manchego
  • Pickled partridges
  • Wet manchego