Callos a la Madrileña (Filipino-style)
Preparation time: 4 hours | Serves 8-10
1 can chickpeas
2 cans peeled, whole tomatoes
4 sweet bell peppers (2 red, 1 green, 1 yellow), cut into large chunks
2 medium Spanish onions, cut into large chunks
4 cloves of garlic, finely minced
1 tbsp. Mexican oregano
1 tsp. dried thyme
500 grams beef stew meat
300 grams applewood-smoked bacon, diced
2 to 4 cured chorizo de Bilbao (or any cured sweet Spanish or Portuguese-style chorizo), sliced into coins
1 organic beef bouillon cube
3 cups water
3 bay leaves
4 to 5 pieces dried chile de arbol
2 chili peppers in adobo sauce, finely chopped with about 2 tbsp. reserved adobo sauce
2 tbsp. sweet smoked paprika
1 tbsp. brown sugar
2 tbsp. olive oil
1) Chop the vegetables and set aside.
2) Drain the liquid off of the can of chickpeas and set aside.
3) Set the dried aromatics, spices, and seasoning aside: dried thyme, Mexican oregano, bay leaves, chile de arbol, organic bouillon cube.
4) Dice bacon and slice the cured sausage.
1) Preheat your oven to 350C.
2) In a Dutch oven or deep skillet, heat olive oil. Gently fry the bacon until nice and crisp. Drain with a slotted spoon and set aside.
3) Fry the sliced chorizo in the bacon fat until the edges are slightly crisp. Drain with a slotted spoon and set aside.
4) Brown the beef stew meat until outer exterior is nicely caramelized. Set aside.
5) Pour away any excess bacon fat, but leave some for the vegetables to sauté in. Sauté the peppers and onions in the pork fat until slightly softened. Add the garlic, Mexican oregano, and dried thyme and continue to sauté until garlic has sufficiently browned and has imparted its garlicky aroma. Take the vegetables out and set them aside for later.
6) In the same dutch oven, add the browned beef and the chorizo and cover with three cups of water and the two cans of peeled, whole tomatoes. Crush the tomatoes with your wooden spoon. Add the beef bouillon cube, the chile de arbol, and the bay leaves and make sure to scrape any excess brown bits off of the bottom of the pan. Add the brown sugar, paprika, and the adobo peppers and let it dissolve into the liquid. Put to a gentle simmer before turning off the heat and place inside your preheated oven.
4) Leave the stew inside the oven for two hours. After two hours, add the chickpeas, and leave the stew inside the oven for another 45 minutes to an hour. The chickpeas will thicken the sauce naturally without the addition of the tripe.
5) After the last hour, fish out the bay leaves, and stir in the reserved sautéed vegetables and crispy bacon. Test the stew for seasoning. I found that over the course of the three hours, the chorizo has imparted most of its seasoning into the stew, so the callos did not need any salt. Serve the stew over cous cous with lemon zest and chives, or traditionally, over steamed jasmine rice.
Recipe courtesy of Joyce Onoya
Words and Photographs by Issha Marie