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Morteruelo de Cuenca – Traditional recipe!

23 mayo, 2021

This powerful morteruelo recipe it is a classic where they exist. It comes from Cuenca and Albacete and is a magnificent and simple dish made up of a wide variety of meats, including pork, hare, poultry or rabbit.

Learn how to make morteruelo de Cuenca With Free Recipes and it will surely become one of your favorite spoon dishes, especially on the coldest days. Go for it!

2 diners
1h 30m
Main dish
Low difficulty

Ingredients to make Morteruelo:

How to make Morteruelo:


Heat water and salt in a pressure cooker to cook all the meat. You should cook it for an hour to bone it easily later. If you are using a normal pot, leave it for 2 hours.

Morteruelo Recipe - Step 1


Cleans meat from bones and skin, chop it into small pieces and reserve the cooking broth. Put oil in a wide frying pan and pour all the meat together with the sliced ​​bread. Stir constantly so that it does not burn and crumble.

Morteruelo Recipe - Step 2


Cook for 12 minutes and, at this point, Dress with the ground herbs. You can also add cumin or caraway. Add the paprika last and stir all the ingredients so that they are integrated.

Morteruelo Recipe - Step 3


Pour the broth from the meat cooking into the pan. Do it little by little and you will see that a paste begins to form. Stir it and, if you see that it is not necessary, do not add all the broth.

Morteruelo Recipe - Step 4


When it starts to boil add the cinnamon and nutmeg. Let it cook until the broth has been completely consumed, do not stop stirring until a meat paste is formed.

Trick: Originally, Cuenca morteruelo should not be crushed, although there are those who do. Its traditional preparation has some texture.

Morteruelo Recipe - Step 5


The Cuenca morteruelo is ready, it only remains to serve it to enjoy it. Accompany it with bread and wine if you wish.

Morteruelo Recipe - Step 6

If you liked the recipe for Morteruelo, we suggest you enter our category of Porridge Recipes. You can also visit a selection of the best Spanish recipes.

Morteruelo – Suggestions and other recipes

Morteruelo is a very common kind of meat pate from Cuenca and all of Castilla-La Mancha. Traditionally, it can be served in an earthenware bowl and garnished with aromatic herbs. If you don’t have any more bread, you can also accompany it with tortillas or any croutons that you can use as a spread.

Find out more traditional recipes manchegas in Free Recipes and be sure to try them as soon as possible: