CALANDRACAS was certainly one of the greatest flagship dishes of my childhood. Growing up, my lola served calandracas to us quite often when our family gathered in her house for the usual Sunday lunch. Ahh, her food was fabulously gratifying! Simple home food that rocked til the very end!
My lola dished out the most unforgettable tinumis, the best torta and her gastronomic rendition of the classic pochero. I sorely miss her. The scent of her hand-me-down food just plesantly haunts me. Yeah, I miss her…
Today, I swung by my mom’s place and had lunch there. She had lola’s Calandracas. Beef cubes slow cooked and blended in with chorizos, pasta and cabbage.
Warm, hearty and filling, this dish was packed with all the beefy goodness that spells YUM-O (font 94! Haha!). Truly, one ‘hot’ heirloom from my lola!
To do, it you will need:
1/2 kilo beef brisket or kenchie
about two cups macaroni or penne pasta
4 medium-sized potatoes. quartered
1 can chorizo de bilbao (or 2 sticks), sliced horizontally
1 small head of cabbage, cut into four parts
2 large onions, quartered
3/4 cup chickpeas or garbanzos, drained
salt and pepper to taste
1. Season Beef with salt and pepper. Add onions. Cover with water. Cook until tender.
2. Mix in potatoes, chorizos, chickpeas and pasta. Cook until potatoes and pasta are tender. Add in the cabbage. Serve hot.