Morteruelo Recipe

ByFoodsDiary Staff

This powerful morteruelo recipe is a classic where they exist. It comes from the lands of 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 Morteruelo de Cuenca and it will surely become one of your favorite spoon dishes, especially on the coldest days. Go for it!

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 previous day
  • 1 small glass of olive oil
  • 1 dessert spoon of ground black pepper
  • 1 liter of water
  • 1 dessert spoon of Vera paprika
  • 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:

  1. Heat water and salt in a pressure cooker to cook all the meat. You must cook it for an hour to debone it easily later. If you use a normal pot, leave it for 2 hours.
  2. Clean the meat of 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 chopped bread. Stir constantly so it doesn’t burn and crumble.
  3. Cook for 12 minutes and, at this point, dress 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.
  4. Pour the broth from cooking the meat 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.
  5. When it starts to boil add the cinnamon and nutmeg. Let cook until the broth has been consumed in its entirety, do not stop stirring until a meat paste forms.
  6. Trick: Originally, the Cuenca morteruelo should not be crushed, although there are those who do. Its traditional preparation has some texture.
  7. The Cuenca morteruelo is ready; all that remains is to serve it to enjoy it. Accompany it with bread and wine if you wish.

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