Traditional Canarian cuisine: carajacas
Canarian cuisine is characterized by its simplicity and the incredible flavour of its specialities, with dishes that are far from pretentious.
The way dishes are seasoned on the islands is one of the main reasons for the popularity of Canarian gastronomy. And carajacas are a great example.
The marinade used in their preparation is seasoned with various spices, which makes them very appetizing. Their slightly spicy touch makes them even more attractive.
What are carajacas?
Carajacas are a traditional dish from the Canary Islands. They’re made with calf's liver and can be fried or roasted. Their most typical accompaniment is usually sauce or mojo.
They’re often served as 'enyesques' (tapas) in bars and restaurants or at important celebrations and festivals on the islands.
Recipe step by step: how to make carajacas Canarian style
The preparation of Canarian carajacas is really simple, and the ingredients can be easily found in any grocery shop.
Ingredients for carajacas
- 1 kg of pork or beef liver
- ½ hot pepper
- 6 cloves of garlic
- ½ glass of oil
- ½ glass of vinegar
- Paprika
- Oregano
- Parsley
- Salt
- Thyme (optional)
- Bay leaf (optional)
Preparation of the carajacas
- Fillet the liver into small, fine pieces and set aside in a bowl.
- Make a paste with the rest of the ingredients and when it forms a kind of dough or paste, add a dash of oil and vinegar.
- Pour everything into the container containing the liver and leave to stand for at least eight hours (marinade).
- Remove the fillets one by one and grill or fry them in a little oil.
- Heat the leftover sauce, boil it for one minute and pour it over the liver again.
- Add thyme and a bay leaf.
As you’ll have seen, carajacas Canarian style is a very easy-to-prepare delicacy that’ll literally make you lick your fingers.
