Spicy bull's tail in Spanish style - EL TORO ROJO

Name: Spicy bull's tail in Spanish style - EL TORO ROJO
Ingredients: a bag of beef cheeks (5-6 pieces) 4 cloves of garlic 1 pinch of cayenne pepper flakes 1 hot pepper without seeds/ribs 200 ml of beer 2 onions 1 teaspoon of sweet paprika 4 tablesp

Meat - Spicy bull's tail in Spanish style - EL TORO ROJO by Gina L. - Recipia

Spicy Bull Testicles in Spanish Style – El Toro Rojo I first made this recipe following the instructions of a Spanish chef named Carlos, who came to Bacău. At first, I was a bit hesitant, especially due to the main ingredient, but the combination of marinade, tomato sauce, and chili convinced me. I then recreated the dish at home, following the same steps, and it turned out just as good. The testicles remain tender, and the sauce is spicy and flavorful without completely overpowering the taste of the meat. Quick Info Total Time: approximately 3 hours and 20 minutes, including 3 hours for marinating Preparation Time: cleaning, cutting, and prepping time is not specified exactly Cooking Time: approximately 17 minutes, excluding separate frying time Servings: quantity is for a bag of 5-6 testicles; the exact number of servings depends on their size and side dish Difficulty: medium Recipe Type: spicy meat dish served with plain rice Ingredients 1 bag of bull testicles, about 5-6 pieces 200 ml beer Salt Pepper 4 tablespoons olive oil 2 onions 1 teaspoon sweet paprika 4 cloves of garlic A pinch of cayenne pepper flakes 1 chili pepper, seeds and veins removed 2 large ripe tomatoes, peeled 1 bell pepper 200 ml broth 100 ml vegetable stock or water, to thin the broth A pinch of ground cumin For Serving Plain rice Dry red wine Preparation Method 1. Clean the testicles Wash the testicles thoroughly, then remove the membrane. It’s important to clean them before marinating so that the beer and spices penetrate the meat better. After removing the membrane, cut the testicles into slices. 2. Marinate the meat Place the slices in a bowl and add the beer, salt, and pepper. Gently mix, cover the bowl, and refrigerate for 3 hours. Marinating is the only longer step in the recipe, so it should be planned ahead. The beer and spices prepare the meat for frying and give it a more pleasant flavor. 3. Drain and fry the testicles After 3 hours, remove the meat from the marinade and let it drain. Heat the olive oil and fry the slices until cooked through. Once ready, transfer them to a bowl and set aside. Do not discard the leftover oil in the pan, as it will be used to prepare the sauce. 4. Prepare the sauce base Slice the onions and sauté them in the oil used to fry the meat. When they start to soften, add the sweet paprika, garlic, cayenne pepper flakes, and the chopped chili pepper, making sure to remove the seeds and veins. Let everything cook for about 2 minutes, stirring to prevent the garlic and paprika from burning. 5. Add the tomatoes and bell pepper Peel and chop the tomatoes. Chop the bell pepper as well, then add them to the pan over the onions and spices. Let the vegetables simmer for about 3 minutes. During this time, the tomatoes will start to form the base of the sauce, and the bell pepper will soften. 6. Add the broth Dilute the broth with 100 ml of vegetable stock or water and pour it into the pan. Stir and let the sauce simmer for 6 minutes over low heat. Low heat helps the sauce thicken without reducing too quickly. If using vegetable stock, the flavor will be slightly richer; water is sufficient when stock is not available. 7. Incorporate the meat Add the fried testicles to the sauce and let the dish simmer for another 6 minutes over low heat. At this stage, the slices will soak up the spicy sauce and finish cooking along with the tomatoes and bell peppers. Finally, adjust the taste with salt and pepper and add the ground cumin. Gently stir, as the slices are already cooked and should not break apart in the sauce. 8. Serve The spicy testicles are served hot, with plain rice. A dry red wine pairs well with the meal, as recommended in the original recipe. Why I Make This Recipe Often I love it because it doesn't have a long list of ingredients and relies on a few clear elements: the beer marinade, tomato sauce, onion, chili pepper, and spices. Once the testicles are cleaned, the recipe comes together quite quickly. Another advantage is that the sauce is made in the same pan where the meat was fried. This way, the oil retains the flavor from frying, and there's no need for a separate base. Plain rice is a suitable side dish as it absorbs the sauce without competing with its flavor. Tips The testicles should be washed well and cleaned of the membrane before being cut. If any membrane remains on certain portions, carefully remove it before marinating. After marinating, let the slices drain well. Very wet meat can splatter during frying, and the oil may cool down. Keep the oil used for frying the meat for the onions and vegetables. This is used in the original recipe and contributes to the flavor of the sauce. The chili pepper should be used without seeds and veins. The dish remains spicy due to the chili and cayenne pepper flakes. Add the cumin at the end, along with the other spices. The quantity is small, but its aroma is more pronounced when not overcooked. Substitutions The broth can be diluted with 100 ml of vegetable stock or water. Both options are provided in the recipe. For thinning the sauce, use vegetable stock if available or water when you want to keep the dish as simple as possible. There is no recommended substitute for the testicles, as they are the main ingredient of the recipe and have a unique texture. Variations The original recipe is spicy and uses both chili pepper and cayenne pepper flakes. The amounts can be adjusted based on how spicy you want the dish, without changing the other ingredients. For a thicker sauce, follow the indicated simmering time and keep the pan on low heat. There’s no need to add other ingredients for thickening. If preparing a larger quantity, maintain the proportions between meat, vegetables, broth, and spices. Serving Ideas Serve the testicles immediately after they are ready, alongside plain rice. The rice can be placed separately or directly on the plate next to the sauce. The recommended wine is a dry red. The spicy sauce and tomato flavor pair better with a wine that is not sweet. Frequently Asked Questions Do the testicles have to be marinated for 3 hours? In the original recipe, marinating is done for 3 hours in the refrigerator. This time should be included in the preparation, as the meat is left in beer, salt, and pepper before frying. What do I do with the beer in which the testicles were marinated? After marinating, the testicles are removed and allowed to drain. The beer used for marinating is not added to the sauce. Can I use chili with seeds? The recipe specifies a chili without seeds and veins. These should be removed before chopping, especially to keep the heat balanced. Why is the same oil used for the sauce? The onions are sautéed in the oil that was used to fry the testicles. This preserves the flavor developed during frying and uses the same base for the sauce. What should spicy testicles be served with? The indicated side dish is plain rice, and dry red wine is recommended for the meal. Nutritional Values The values are estimates, as the recipe does not specify the weight of the testicles, the amount of oil absorbed during frying, or the exact number of servings. For a rough estimate, if the dish is divided into 4 servings, a serving of testicles with sauce, without rice, may contain approximately: Calories: 300-400 kcal Protein: 20-30 g Fat: 18-28 g Carbohydrates: 10-18 g Fiber: about 2-4 g The plain rice served alongside will increase the calorie and carbohydrate intake. Values can vary significantly depending on the size of the testicles, the amount of oil left in the dish, and how much rice is placed on the plate. Storage and Reheating If there are leftovers, let them cool and store them in the refrigerator in a closed container. It’s best consumed as soon as possible, as the sauce and meat change texture after several days. Reheat the portion over low heat in a pan, along with the sauce. Stir gently to avoid breaking the slices. The plain rice should be kept separate and reheated separately if possible. The dish is best enjoyed fresh, right after the meat has finished cooking in the sauce.

Spicy bull's tail in Spanish style - EL TORO ROJO

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