Delicioso ATASCABURRAS Manchego ¡Receta Tradicional de la abuela!

This delicious Manchego-style Atascaburras is a traditional recipe made with cod and potatoes. Also known as ajoarriero or ajo mortero, atascaburras is a typical dish from Castilla-La Mancha, especially Albacete and Cuenca. It used to be prepared during very cold periods (when it snows), as it's quite hearty, and also during Holy Week. Nowadays, it can be found year-round. As with all traditional recipes, there are no hard and fast rules, and based on potatoes, oil, cod, and garlic, there are as many variations as there are regions, towns, homes, and cooks' tastes. Discover how to make Atascaburras or Ajoarriero by following the step-by-step instructions in this video: 00:00 Atascaburras Recipe 00:10 Cook the diced potatoes 00:37 Add the cod to the pot 00:51 After 5 minutes, remove the fish and continue cooking the potatoes 01:07 Crush the garlic clove with salt and add it to the potatoes 02:03 If the texture is dry, add cooking water 02:23 Gradually pour in the oil, mixing well after each addition 03:00 Stir in the flaked cod and chopped egg 03:53 Garnish the Atascaburras with hard-boiled egg and walnuts ATASCABURRAS MANCHEGO (AJO ARRIERO / AJOARRIERO DE LA MANCHA) 🛒 Ingredients (4 servings): 🔸 500 g potatoes (17.8 oz) 🔹 1 garlic clove Garlic 🔸 60 ml extra virgin olive oil (¼ cup) 🔹 200 g desalted or lightly salted cod (7.1 oz) 🔸 2 hard-boiled eggs 🔹 A few walnuts 🔸 Salt 🍳 Traditional Atascaburras recipe (ajoarriero or ajo mortero), step by step: 1️⃣ Peel the potatoes and cut them into large cubes. Place them in a medium saucepan and cover with water. Bring to a boil over medium heat until tender (20-30 minutes). Once the water comes to a boil, add the cod and cook for 5 minutes. Then, remove and set aside. 2️⃣ In a large bowl (in the traditional recipe, a large, elongated mortar and pestle is used), place the sliced ​​garlic clove and a little salt. Crush it with the pestle until it forms a paste. 3️⃣ Next, add the drained potatoes and mash them until they form a purée. If the texture is too dry, add a little of the cooking water from the potatoes and cod (in my case, 20 ml / 2 tbsp) and incorporate it by stirring with the pestle. Then, gradually add the olive oil. The result should be creamy. The amount of cooking water needed will depend on how much water the potatoes have absorbed. If necessary, alternate adding the oil with a little cooking water. I like it when a peak forms when you lift the pestle. 4️⃣ Flake the cod, removing the skin and bones. Mix it with the potato. Adjust the salt if necessary. Add one of the finely chopped eggs (this is optional; some people don't add it). Stir to combine. 5️⃣ When serving, it's usually garnished with quartered hard-boiled eggs, walnuts, and a drizzle of olive oil. 6️⃣ You can eat atascaburras (also known as ajoarriero or ajomortero) hot or at room temperature. 👌 Variations of Atascaburras, Ajoarriero, or Ajomortero: With breadcrumbs mashed with the potato. Some add raw egg yolks. Some prepare a paste with garlic, cooked egg yolk, and breadcrumbs. In other versions, especially in Cuenca, it's garnished with chopped hard-boiled egg and parsley, without adding walnuts. To a lesser extent, some people add the pulp of a dried ñora pepper cooked along with the potatoes. 🛒 Our #FoodandGlory Products on AMAZON: 📌 Discover the products used in our videos here 👇👇👇 🇪🇸 https://www.amazon.es/shop/foodandglo... 🇺🇸 https://www.amazon.com/shop/foodandgl... *By purchasing through this affiliate link, you'll be helping Food and Glory with a small commission at no extra cost to you. Thank you for supporting our project. 📧 You can contact us here: Email: [email protected]