What is the origin of morteruelo?

Like other recipes Castilian-La Mancha, Cuenca specialty comes from rural and pastoral.

It was prepared cold days, eating in front of the fire. As in the case of pickles, the priority was the most-senación that the gastronomic pleasure.

The base is pork liver, cooked and thickened with bread. Then vary the proportions in which they have other ingredients: partridge, quail, chicken, hare, rabbit and pork. The spice-cloves, thyme, pepper ...- also are at the discretion.

Buseca

oil
chopped onion - 2
morrón chopped - 1
Colorado sausage - 1
chopped bacon - 200 grams
pork (chest or leg) - 1 / 2 kilo
tomato pulp - 1 1 / 2 cup
salt
bay leaf - 2
paprika - 1 tablespoon
water or broth - 2 litres
beans - 1 / 4 kilo
mondongo - 1 kilogram
baked potatoes - 1 cup

Boil the beans in salted water (previously remojados a night).

Dora in the oil and morrón chopped onion, sausage, bacon and pork. Add the tomato pulp, bay leaves, paprika and salt. Add water or broth, beans and mondongo cut into cubes. Cook.
Add potatoes cut into cubes. Continue to heat until potatoes are tender.

Recommendation
Cooking the mondongo in abundant boiling water until it is with the tender (approximately 2 hours) tilizar water from cooking (broth) to add to the buseca.

Suggestion
Serve in clay pots, accompanied with wine-red and crispy bread.