Caltabos

Homemade Caltabos: A Traditional Recipe with Authentic Flavor

Caltabos, a dish with a rich history, is a true delight of traditional gastronomy, often associated with holidays and special moments spent with family. This recipe will guide you through the steps to create perfect caltabos at home, with a fine texture and delicious aroma that will delight the taste buds of your loved ones.

Preparation time: 1 hour
Cooking time: 2 hours
Total: 3 hours
Servings: 10-12 servings

Ingredients

- 1 whole pig lung
- 1 pig heart
- 2 pig kidneys
- 1 pig tongue
- 600 g pig liver
- 1 kg pig throat
- 1 kg pork shoulder
- 1 kg white onion
- 3 tablespoons lard (or vegetable oil, if preferred)
- 300 g pork cracklings
- 5 allspice berries
- 2 tablespoons salt
- Pepper to taste
- 5 m beef intestines

Necessary Utensils

- A large pot for boiling
- A cutting board and a sharp knife
- A meat grinder
- A large mixing bowl
- Ladles
- A kitchen thermometer (optional, but recommended)
- A sterilization container

Step by Step

1. Preparing the organs and meat

Start by placing all the organs and meat in a large pot. Add enough water to cover them completely. Boil over medium heat for about 1.5 hours, until the pork is thoroughly cooked. Helpful tip: Make sure to skim the broth during the first moments of boiling to remove impurities.

2. Caring for the liver

When the meat is almost done, remove the liver after about 30 minutes, as it cooks much faster and risks becoming tough. It should remain tender and juicy.

3. Cooling and chopping the meat

Once the organs and meat are cooked, remove them from the pot and let them cool. Very important: Do not discard the water! This will be used later to add flavor and moisture to the caltabos.

After cooling, cut the meat and organs into smaller pieces and grind them. At this stage, also add the onion, which has been previously sautéed in 3 tablespoons of lard for 20 minutes. The sautéed onion will add sweetness and flavor to your caltabos.

4. Seasoning

In a large bowl, mix the composition obtained from the meat, organs, onion, and cracklings. Add pepper to taste and the crushed allspice berries. These spices will give your dish a unique taste and intense aroma.

5. Preparing the intestines

Meanwhile, the beef intestines should be rinsed well with warm water. It is essential to prepare them about 30 minutes before filling. This step ensures that the intestines are clean and will not have an unpleasant taste.

6. Preparing the binding liquid

In another container, dissolve the two tablespoons of salt in two ladles of the water in which you boiled the organs. Mix well until the salt is completely dissolved. This liquid will help bind the composition for the caltabos.

7. Filling the intestines

Fill the intestines with the prepared mixture, being careful not to overstuff them, as they need room to expand during cooking. You can tie the ends with a thin string to prevent the filling from leaking.

8. Sterilization

In a separate pot, heat the water in which you boiled the organs to 70 degrees Celsius. Caution: Do not exceed this temperature, as the filled intestines may explode. Once it reaches the desired temperature, add the caltabos and let them sit in the water for 15 minutes to sterilize.

Serving Suggestions

Caltabos are served warm, sliced, alongside mustard or horseradish to enhance the flavors. A cabbage salad topped with a simple vinegar dressing will perfectly complement this dish.

Possible Variations

For a unique touch, you can add fresh herbs such as dill or parsley to the mixture. Additionally, instead of cracklings, you can use smoked bacon for a more intense flavor.

Frequently Asked Questions

1. How long can caltabos be stored?
Caltabos can be kept in the refrigerator for up to a week or in the freezer for a few months.

2. Can I use other types of meat?
Yes, you can experiment with different types of meat, such as turkey or lamb, but the taste and texture will change.

3. How can I tell if the caltabos are done?
Caltabos are ready when they have a uniform color and are firm to the touch.

Nutritional Benefits

Caltabos are a rich source of protein, healthy fats, and essential vitamins. The liver, for example, is an excellent source of iron and vitamin A. Consume in moderation, considering the high fat content.

Conclusion

This caltabos recipe will not only make you proud of your culinary skills but will also bring joy and warmth around the holiday table. Invite family and friends to join and enjoy the fruits of your labor together. Cooking is an art, and every recipe is a story you share with loved ones. Enjoy your meal!

 Ingredients: 1 whole pig lung, 1 pig heart, 2 pig kidneys, 600g pig tongue, 1 kg pig liver, 1 kg pig throat, 1 kg pork shoulder, 1 kg white onion, 3 tablespoons lard, 300g pork cracklings, 5 allspice berries, 2 tablespoons salt, pepper to taste, 5 beef intestines.