INGREDIENTS:

• Iberian Cheek Torreón
• Pedrosillo chickpeas. (They can be already cooked)
• Garlic, Red Onion, Carrot, Red Pepper and Shiitake Mushroom
• Olive oil
• sweet wine
• Bay leaves
• Soy sauce

Elaboration:

Here is an irresistible spoon dish. We start by cutting all the vegetables well. In a saucepan we put a little oil and while it heats up we add a pinch of salt and pepper to the Iberian cheeks, we seal them over high heat and remove them. In the same saucepan, in that same juice, we add all the vegetables that we have previously cut, adding some bay leaves. Once the vegetables have taken color, we put a little sweet wine and soy sauce, and add the previously sealed cheeks. We add a little water and cook over low heat for 1.30 hours. To finish the
sauce we have to remove the cheeks and the bay leaves from the casserole. And we only blend the vegetables and the juice that is left. We strain the sauce, plate it with the cheeks, add the chickpeas and eat!