Gran Canaria for 
Enyesques (Snacks)
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"Papas Arrugadas con Mojo" (Papas Arrugadas with Mojo (Small Potatoes Boiled in Their Jackets))
Ingredients: 1 Kg. of small potatoes, 2 handfuls (1/4 Kg) of salt, 3 o 4 glasses of water.
Method:
1. Wash out carefully the potatoes without peeling them but making sure that all the soil is removed from their jackets.
2. Place the potatoes in a pot along with the salt and add water until you cover the potatoes but without surpassing them.
Once they are cooked, take out the water and place the pot with the potatoes again on to heat, moving them until they dry up (approximately two minutes).
3. Remove the pot from the heat and leave it some minutes wrapped in a cloth.
4. To end with, serve them in a tray and spread mojo on top.
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"Mojo Rojo o Picón" (Red or Spicy Mojo)
Ingredients: 1 bulb of garlic, 2 hot peppers, 1 teaspoon of cumin grains.
Method:
1 teaspoon of paprika, 4 spoons of vinegar, 15 spoons of olive oil and cooking salt to taste.
1. Peel and chop up the garlic cloves. Grind them in a mortar along with the cumin grains, the peppers without any seed, and the cooking salt until they bind in a soft paste.
2. Add the paprika and add slowly the oil and vinegar while you stir it all making a thick paste.
3. This paste can be liquidized to taste by using a small cup of water.
This sauce can be kept in good conditions during months in the fridge.
You can make a milder sauce not so spicy by using sweet peppers instead of hot peppers.
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"Ropa Vieja"
Ingredients: 1/2 Kg. of chickpeas, 1/2 Kg. of beef, 1/2 Kg. of chicken, 1 Kg. of potatoes, 3 garlic cloves, 1 pepper, 1 onion, 1 tomatoe, 1 small cup of white wine, 1 small cup of water or broth, paprika, black pepper, thyme, cloves, bay leaf, salt and oil.
Method:
1. Leave the chickpeas to soak overnight to tenderize them.
2. Wash them on the next day and place them in a pot along with the meat, salt to taste and water.
3. Once cooked, drain everything off and shred the meat. Next fry the meat and the chickpeas until they get crispy and set them aside.
4. Apart make a frying base by first chopping up the onion, the pepper, the peeled tomatoe and the garlic cloves. Fry it all with the oil adding too the black pepper and the cloves.
5. Once this base is ready, introduce the paprika, the wine, the thyme, the bay leaf and a small cup of water or broth.
6. Next add the meat and the chickpeas and then leave it some minutes on the heat.
7. Finally, fry the diced potatoes and mix all the ingredients. You can also add to this dish certain vegetables like carrots or green beans.
You can use the spare chickpeas and meat of the Canary casserole to prepare this dish.
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"Carajacas"
Ingredients: 1 Kg. of filleted liver, 1 bulb of garlic, 1 green pepper, 2 teaspoons of paprika, 2 sprigs of parsley, a teaspoon of powdered cumin, 1 glass of vinegar, olive oil, oregano and salt to taste.
Method:
1. Grind the garlic, the pepper, the cumin, the parsley and the salt.
Next add the oil, the vinegar, the paprika, the oregano and mix it all carefully.
2. Marinade the liver with this paste and leave it to macerate between 4 to 5 hours.
3. Later on fry the liver filets with the same marinade, not using any oil and place them in a clay pot.
Cover it with the remaining marinade and boil it for several minutes.
Serve this dish with boiled potatoes or papas arrugadas.
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"Pata Asada" (Roasted Leg)
Ingredients: 1 pig leg, 1 bulb of garlic, 1 lemon, 1 small cup of wine, oil, salt, oregano, paprika and black pepper.
Method:
1. Grind in a mortar the garlic, the salt the paprika, the oregano and the black pepper.
2. Add the wine, the juice of half lemon and very slowly the oil until it binds into a thick paste.
3. Spread this paste over the leg and leave it to stand overnight.
4. On the next day roast it opening the oven from time to time to sprinkle it with its own juice or with a little bit of wine until it is well roasted.
5. Once it has cooled down, cut slices each time you are going to eat it.
This starter is, along with the boiled small potatoes, one of the most popular ones, always present in any party.
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