Asadillo manchego recipe
The Manchego barbecue is a dish made up only of red pepper and tomato, well known throughout the Castilla La Mancha area for its easy preparation and delicious flavour. In addition, it is a very healthy and versatile recipe at the same time, since it can be served as a side dish, as a tapa or as an appetizer.
In this article we want to teach you how to prepare an authentic Manchego barbecue from Ciudad Real and share the most popular versions of this traditional dish. The dish is prepared in the oven, however, you can always do it in a clay pot if you don’t have this appliance. In any case, read on to discover with us how to make Asadillo manchego.
Ingredients to make Asadillo manchego:
- 2 pieces of red peppers
- 4 pieces of plum tomatoes
- 2 cloves of garlic
- 1 pinch of salt to taste
- 1 cup of olive oil
- 1 pinch of cumin grain
How to make Asadillo manchego:
Wash the peppers and tomatoes well and dry them with kitchen paper. It is not necessary to cut them to prepare the asadillo manchego, so you can leave them that way.
Place the tomatoes and peppers on a tray or container suitable for the oven and roast for 45 minutes, with heat up and down, at 180ºC. For even cooking, turn them every 15 minutes.
Trick: To better peel the tomato once roasted, make a circular cut on the skin before putting it in the oven.
During cooking the vegetables will release water from their own juice but it doesn’t matter, since at the end they drain and that’s it. In addition, in this way the flavors of the Manchego barbecue are more concentrated.
While the peppers and tomatoes are roasting, you can prepare a mashed sauce that enhances the flavor of the dish. To do this, chop the cumin grains, two peeled garlic cloves and a pinch of salt in a mortar. Add olive oil little by little and reserve the preparation obtained.
When the vegetables are well roasted, drain them and place them in a container with a lid so that the skin comes off with the same steam that is generated. In this way, a scalding effect is created that favors the removal of the skin. Of course, when peeling the ingredients, have a container with cold water nearby so as not to burn your fingers.
Tip: Do not let them cool completely, it is advisable to remove the skin when the vegetables are still hot.
Cut the tomatoes and peppers into strips when they are completely peeled, place them in a serving dish and add the mashed potatoes on top. Without a doubt, this Manchego barbecue recipe is a delight that you can prepare at any time and serve as an appetizer. It can be eaten cold or at room temperature because it is delicious anyway. Likewise, it is convenient to accompany it with toast, which may well be homemade glass bread, and a piece of Manchego cheese.
Tip: It keeps very well in the fridge for days.
