80 gr goat’s meat
95 gr chickpeas
25 gr onion
20 gr tomato
25 gr carrots
15 gr garlic
One soup spoon of chorizo pepper pulp
One soup spoon of tomato concentrate
Seal the meat for the pot where the cooking juice is to be made.
Once the meat has been sealed, take it out and add the vegetables, onion, tomato, carrots and garlic together with the aromatic herbs, salt and pepper.
Braise the vegetables, add the tomato concentrate, the chorizo pepper sauce and the goat’s meat. Cover with water and cook for 3 hours at a low to medium heat.
At the same time, cook the chickpeas and put to one side.
Finally, debone the cooked meat and mix with the chickpeas, adding the cooking juice and reduce.
Once the ropa vieja has been served on the plate it is smoked with pine needles in order to impregnate it with aromas that whisk us away to the pine groves in Gran Canaria.
"This dish is inspired by traditional Gran Canaria cuisine, looking to highlight the value of locally sourced products and as a thanks to the work of so many cattle and land farmers on the island" explains chef Borja Marrero. "A product such as the Canary breed of goat’s meat has to be defended and positioned in the market. Smoking this dish with pine needles is inspired by the aromas given off by Canary pine trees"
29º 'Dish-enhancing' secret ingredient
One of the great flavours of the archipelago’s gastronomy, and at the same time one of the oldest products in the history of the islands, Canary Island goat’s meat is acclaimed for its strong and distinctive flavour, its low fat content and its high protein value.
Although the consumption of goat’s meat is not common in other regions of Spain, it is popular in the Canary Islands, where it features in a large number of recipes, with endless variations that change by island and even by region, and is one of the ever-present products at restaurants serving traditional cuisine.