# Talarines de la Sierra de Cazorla

A traditional dish featuring rabbit, vegetables, and homemade talarines (andrajos) cooked in a rich tomato sauce.

- Cuisine: Spanish
- Category: Sauce & Condiment
- Language: es

## Ingredients

- conejo
- 1 cebolla
- aceite de oliva virgen extra
- 2 cornachos
- ajillos
- sal
- pimienta molida
- 3 hojitas de laurel
- 3 patatas
- 400 gramos tomate triturado
- pimientos italianos
- 1 vasito vino blanco
- agua del manantial La Pitusa
- ajos
- cornachos
- 500 gramos harina de trigo
- 0.5 litro agua
- sal
- azafrán

## Instructions

1. Turn on the firewood.
2. Chop the rabbit with the axe.
3. Chop one onion with the axe.
4. Place the frying pan on the fire and add extra virgin olive oil.
5. Fry two cornachos and some garlics.
6. Add the rabbit to the pan.
7. Add a little salt and ground pepper to the rabbit.
8. Once the rabbit is browned, add the onion and three bay leaves.
9. Stir a little and let the onion poach.
10. While the onion is poaching, chop three potatoes.
11. Once the onion is poached, add the potatoes to the pot.
12. Add 400 grams of crushed tomato to the pot.
13. While the tomato reduces, roast some Italian peppers on the coals.
14. Once the tomato has reduced, add a glass of white wine.
15. Let the alcohol evaporate and then cover with water.
16. Prepare the majado by crushing the garlic and cornachos.
17. Add the majado to the pot.
18. To make the talarines, combine 500 grams of wheat flour, half a liter of water, and a little salt.
19. Integrate everything well and knead until you have a compact dough.
20. After 40 minutes, remove the roasted peppers.
21. Divide the dough into two parts and stretch each part very thinly.
22. Once the dough is stretched, cut it into pieces to make the talarines or andrajos.
23. When the potatoes are almost done, add the talarines to the pan.
24. Integrate everything well and let it cook for about 7 or 8 minutes.
25. Adjust the salt and add saffron.
26. During the last 5 minutes, decorate with the roasted peppers.

## Equipment

- leña
- hacha de Mordor
- sartén
- caldero de Zatará
- brasa

## Tips

- For the majado, mash the garlic and cornachos well.
- Divide the dough into two parts before stretching.

## Source

- Original video: https://www.facebook.com/share/v/1CNx4fDrZu/
- Recipe page: https://www.cliprecipe.com/recipe/1d106d6b-99c7-4e1a-84c4-1c9e5d86d53d
- Extracted: 2026-02-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt