Gachas from My Hometown

Name: Gachas from My Hometown
Yield: Serves 4 servings
Ingredients: 9 tablespoons chickpea flour (about 70 grams); 10 1/2 ounces salt-cured pork belly (about 300 grams); 1/2 ounce bacon, cut into small pieces (about 5 grams, for serving); 1 teaspoon sweet paprika; Water, as needed for desired thickness; Salt, to taste; Extra virgin olive oil

La Cocina De Dosms & Dosjs @dosmsydosjs

Madrid

A recipe passed down from my elders—simple but very delicious.

La Cocina De Dosms & Dosjs @dosmsydosjs

Madrid

A recipe passed down from my elders—simple but very delicious.

Saved

Ingredients

Serves 4 servings

9 tablespoonschickpea flour (about 70 grams)
10 1/2 ouncessalt-cured pork belly (about 300 grams)
1/2 ouncebacon, cut into small pieces (about 5 grams, for serving)
1 teaspoonsweet paprika
Water, as needed for desired thickness
Salt, to taste
Extra virgin olive oil

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Steps

1

Heat 3 tablespoons of extra virgin olive oil in a large skillet and fry the bacon pieces.
2

Once the bacon is well fried, remove and set aside. Add the salt-cured pork belly, cut into small pieces, and fry until tender.
3

Add 1 teaspoon of sweet paprika and the flour. Sauté to toast the flour, stirring so it absorbs all the oil. Make sure the flour is well cooked so it doesn't taste raw.
4

Gradually add room temperature water, stirring constantly to prevent lumps, as if making a béchamel sauce.
5

Cook the gachas for a few minutes, stirring and scraping the bottom, until bubbles form and the oil rises to the top. Season with salt to taste. Serve with the fried bacon and enjoy with a good wine.