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Cachuela
Cachuela extremeña: a spicy spread of pork liver cooked with lard, onion, paprika and cumin
Cachuela belongs to the matanza, the winter pig slaughter that once filled every village in Extremadura with family and neighbours for several days. The fresh liver was cooked straight away with lard, onion, garlic and plenty of pimentón, then mashed into a coarse, spicy spread for breakfast on toast. People still make it in Badajoz and Cáceres homes through the cold months, and it keeps for a few days in the fridge. This contains pork (pork liver and pork lard). Chef's tip: cook the liver through but not a minute longer; overcooked liver turns grainy and bitter.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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What you'll need
Fresh ingredients (4)
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Method
0/5 doneStep 1: Melt the 3 ½ oz pork lard in a frying pan over a medium-low heat. Cook the 1 onion for 10 minutes until soft and golden, then add the 4 cloves garlic for 1 minute.
11 minStep 2: Raise the heat to medium, add the 1 ⅛ lb pork liver and cook for 8–10 minutes, stirring, until it is browned outside and cooked through, with no pink inside and 160°F in the middle of the thickest piece. A common mistake is leaving it on the heat much longer: the liver dries out and turns grainy.
10 minStep 3: Take the pan off the heat and stir in the 2 tsp sweet smoked paprika (pimentón de la Vera), ½ tsp ground cumin, 1 tsp dried oregano, 1 pinch ground cloves, 1 tbsp sherry vinegar, 1 tsp salt and ½ tsp black pepper.
1 minStep 4: Mash with a fork or pulse briefly in a food processor to a coarse paste, adding a spoonful of water if it seems dry. Taste for salt.
5 minStep 5: Pack into a bowl, let it cool, cover and keep in the fridge for up to 3 days. Serve at room temperature or warmed, spread thickly on toasted country bread.
3 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 17 g
- Carbs
- 4 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cachuela take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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