Chicote Brava’s Recipe

There are many bravas sauces that exist to accompany the famous patatas bravas, a typical tapa of Spanish cuisine. There are also many chefs who have their own salsa Brava recipes.

Theirs is a multi-step sauce, a bit elaborate, but not difficult at all. From this article, we want to share with you the recipe for the patatas bravas that he made in his program Pesadilla en la cocina to save the Madrid restaurant La Barrica. Let’s go with the recipe for bravas potatoes from Chicote and discover how to make them at home.

Ingredients to make Patatas bravas de Chicote:

• 1 kilogram of potatoes

• 500 milliliters of olive oil

• 7 cloves of garlic

• 1 onion

• 2 chili peppers

• 1 chorizo pepper

• 250 grams of crushed natural tomato

• 60 milliliters of white vinegar

• 1 tablespoon of hot paprika

• 1 tip or ham bone

• 1 teaspoon dried oregano

• 1 pinch of cumin

How to make Patatas bravas de Chicote:

Before learning how to make the patatas bravas from Chicote, you have to prepare the potatoes. Peel, wash and dry them. Cut them into cachelos, clicking the pieces, inserting the knife and then splitting so that they release the starch when cooking them.

Put the olive oil in a wide frying pan and heat it. When the oil is ready, fry the potatoes for about 10 minutes over low heat. The potatoes have to be done, but not browned. When they are tender, remove the potatoes on a plate with absorbent paper and reserve. Now, let’s go with the preparation of the Chicote brava sauce. To do this, peel the garlic cloves and the onion. Cut the garlic in half and chop the onion into not very small pieces. Remove the seeds from the chilies and slice them.

Put a little olive oil in a pot (reuse the same one you used to fry the potatoes). Put enough oil to cover the bottom of the pot and heat it. Fry the garlic, onion and chilies. It will take about five minutes.

Incorporate the meat of the chorizo pepper, the vinegar, the tip of the ham, the hot paprika and the crushed tomato. Cover the pot and cook over medium heat for about 10 minutes.

Once cooked, try the sauce, it may need a bit of salt, or it may be a bit acidic from the tomato, so you will have to add a bit of sugar. Remove the tip of the ham and transfer the brava sauce to the blender glass and blend.

When you are going to serve the potatoes, put a little oil in a frying pan and brown the potatoes, just enough so that they take on color while we turn them over carefully so that they do not break and take on color evenly.

Add three tablespoons of the sauce and stir carefully so that the potatoes are impregnated with the sauce. Keep adding more salsa brava until it has the consistency that you like the most. Finally, add the oregano and a pinch of cumin. Stir well. Serve the Patatas Bravas de Chicote right away so they don’t get cold. Enjoy!

Homemade bravas potatoes – Suggestions and other recipes

Patatas bravas are one of the most popular recipes in tapas bars, but what do you need to make them look like a restaurant? Here are some suggestions and tips for you to take into account every time you prepare this classic recipe.

• The secret of good crispy potatoes is, as we have done in this recipe, frying them twice. In this way, they will be soft on the inside and crispy on the outside.

• When you go to serve them, you can sprinkle some parsley on top to improve the presentation and give it an extra touch of flavor.

• If you want to prepare the classic recipe for patatas bravas, we recommend you follow our homemade brava sauce recipe. It is less elaborate and will look great if you are in a hurry.

• There are many other options for sauces for potatoes, so we invite you to try our spicy aioli or our mango habanero sauce.