Ropa Vieja Canaria (Bar Tamaduste) Granadilla de Abona gastronomía KM0 producto local

Ropa Vieja Canaria (Bar Tamaduste)

Name: Ropa Vieja Canaria (Bar Tamaduste)
Prep time: 30 min
Cook time: 1 min
Yield: 4 personas
Ingredients: 300 g Garbanzos; 300 g Carne de res; 1 Pechuga de pollo; 100 g Tocino; 200 g Cebolla; 100 g Pimiento; 2 dientes Ajo; 5 g Pimentón dulce; 2 g Comino molido; 8 g Sal; 2 hojas Laurel en hoja; 50 ml Aceite de oliva; 500 ml Agua o caldo de cocción

Type of dish Principal

Difficulty Media

Portions 4 people

Preparation 30 minutes

Cooking 1.5 - 2 hours

See full technical specifications

About the recipe

Ropa Vieja is undoubtedly one of the great emblems of traditional Canarian cuisine and the ultimate expression of culinary wisdom. Historically born as a way to use up leftover meat and chickpeas from stews, today it shines brightly as an essential main course. At Bar Tamaduste, this dish is a tribute to our grandmothers' cooking, slow-cooked with wooden spoons. The secret to this comforting dish lies in the care with which the beef and chicken are shredded into fine strands, intertwined with tender, buttery chickpeas. All of this comes to life thanks to a good Canarian sofrito, where paprika, cumin, and garlic create a deep aromatic base that embraces each ingredient. Every spoonful of this Ropa Vieja evokes the warmth of the homes of Granadilla de Abona.

Sin Gluten

4 people

30 minutes

1.5 - 2 hours

Ingredients

List of ingredients needed and quantities for the preparation of this recipe.

300 g Chickpeas Chickpeas	300 g
300 g Beef Beef	300 g
1 Chicken breast Chicken breast	1
100 g Bacon Bacon	100 g
200 g Onion Onion	200 g
100 g Pepper Pepper	100 g
2 cloves Garlic from Tenerife Garlic from Tenerife	2 cloves
5 g Sweet paprika Sweet paprika	5 g
2 g Ground cumin Ground cumin	2 g
8 g Salt Salt	8 g
2 hojas Bay leaf Bay leaf	2 hojas
50 ml Olive oil Olive oil	50 ml
500 ml Water or cooking broth Water or cooking broth	500 ml

Preparation

Soak the chickpeas in water overnight.

In a pot, add the drained chickpeas along with the beef, chicken, and bacon.

Cover with water, add the bay leaves and simmer until the chickpeas and meats are tender.

Once cooked, remove the meats and set them aside.

Shred the beef and chicken into fine strands.

In a frying pan, prepare a sofrito with the olive oil, chopped onion, bell pepper, and garlic. Cook over medium heat until the vegetables are soft.

Add the paprika, cumin, and salt, and mix well.

Add the cooked chickpeas and a little of the cooking broth to blend the flavors.

Add the shredded meat and mix everything over low heat for a few minutes to allow the flavors to blend.

Serve hot.

Where to enjoy it

Restaurants where you can taste this traditional recipe.

Restaurants

Bar Restaurante Tamaduste

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