Typical Plates
Chulas Potatoes
The potatoes are cut in not very fine slices.
They must lie down in a kettle that contains not too hot olive oil and as the fire makes its effect it will be continued placing slices of potatoes on it.
It must be let resting in a container flavouring them with garlic, parsley, salt and a discreet dripping of vinegar.
Meat to the “desarreglo”
It is put to fry an onion in the kettle without letting frying too much, then pieces of calf with the corresponding salt are added to it.
The secret on this is "doing slowly" so that the meat enjoys its juice. After two hours pieces of garlic without peel are added, and will continue boiling. Once it has been consumed the juice of the meat adds to it white wine of Colmenar de Oreja until covering the stew totally.
When the wine is consumed adds half a kilogram of tomatoes, clean of skin.
Pozas
