Majorero ropa vieja

A resourceful dish with chicken, pork, bacon, chickpeas, sofrito, white wine and diced fried potatoes.

Majorero ropa vieja
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Generated representative image for chickpea and sofrito dishes.Canarias Historia / ChatGPTImagen generada para uso editorial

History and origin

The Fuerteventura recipe guide preserves a domestic version attributed to Carmen Guerra Ruiz. The recipe shows the resourceful logic of ropa vieja: cooked, shredded meats reheated with pulses, vegetables and potatoes.

Cultural context

The preparation first fries diced potatoes, cooks the chicken and pork, and finishes everything in a sofrito with peppers, onion, garlic, paprika and white wine.

Documented ingredients

  • 1 chicken thigh
  • 200 g pork
  • Diced bacon
  • 1 red pepper and 1 green pepper
  • 1 onion and 5 garlic cloves
  • Paprika
  • 4 or 5 potatoes
  • 1/2 glass of white wine
  • 1 jar of chickpeas

Documented preparation

  1. Peel the potatoes, dice them, salt, fry and reserve.
  2. Boil the chicken thigh and pork; shred the meats.
  3. Prepare a sofrito with onion, garlic, peppers and paprika; add meats, bacon, wine and chickpeas.
  4. Stew for about 5 minutes to evaporate the alcohol and finish with the fried potatoes.

Traceability sources