There is something in the traditional recipes of stew, clay pot and vine fire that will make even those who have not grown up with the aroma of these dishes fall in love. The tojunto manchego or tocrúo It is one of those stews with a rustic but comforting character, with a multitude of small variations in each province and to the taste of each house, which consists of cooking a mixture of meat, vegetables and potatoes in the same casserole.
It is a more typical dish of Ciudad Real but widespread throughout Castilla-La Mancha, of which, like so many traditional recipes of undetermined origin, there is no canonical recipe as such. While some follow the saying “Manchego tojunto is written together and cooked separately”, first browning the meat separately, others reflect the name of the dish itself with the simplest preparation, stewing everything directly in the same container.
We have followed this method because it seems the most practical and simple, based on various indications that we have been able to find on the net. This time we have used clean chicken thighs and half a rabbit, but it can also be used pork, beef, lamb or game, in season, in the proportion that one prefers. As for the pepper, some people prefer to add it previously roasted and peeled, and others use green or a mixture of varieties.
It can be more or less soupy; we like it with some substance to wet bread -and the leftovers earn a lot so for the next day – but it should never be dry or be a soup. Actually it can be as one more wants, so go ahead with the recipe; it is about enjoying the result as we like best at home.
Start by leaving ready all the ingredients. Wash the potatoes, finely chop the onion and garlic cloves – or slice them, as you prefer – peeled; chop the pepper clean of seeds and review the meats for excess fat or blood or skin. Season meats generously.
Heat a little oil in a large saucepan and brown the meats over medium-high heat, letting them take good color all over. After a few minutes, add the onion, garlic, bay leaf and cloves, and sauté for about five minutes. Add the pepper, stir well and cook for another five minutes. Sprinkle with the wine and let the alcohol evaporate.
Cover just enough with broth or water, reserving more to add later, and also add the crumbled saffron. If using water, add a little more salt. Bring to a boil, lower the heat, cover and cook gently for about 15-20 minutes.
Peel while the potatoes and click them with a pointed knife into not very large irregular pieces. Add them to the stew, correct the liquid by adding a little more to cook the tubers. Cover and simmer for another 25-30 minutes, until the potato is very tender. Let stand before serving.
With what to accompany the chicken and rabbit tojunto
To enjoy the tojunto of La Mancha you do not need more than a good bread to accompany and leave the plate very clean, as it is the most complete. In any case, if we want to round off the menu, we can first serve a portion of Manchego pisto and finish with some fried flowers for coffee.
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