GARLIC WITH SHEEP

This dish is common throughout the Pinariega region, and its name reveals its origins in the main activity that took place here for many years.

• Ingredients: shoulder and neck of lamb, garlic, peppers, tomatoes, salt, saffron, onion, chili pepper, and parsley.

• Preparation: Cook the shoulder and neck meat until it reduces, along with garlic, dried choricero peppers, and a couple of tomatoes. Remove the meat, add salt to the liquid, and grind it in a mortar with a few strands of saffron. Chop up day-old bread and cook it in the soup. Separately, make a tomato sauce with: tomatoes, red peppers, onion, chili pepper, garlic, and parsley, and cook it together with the meat so it absorbs the flavor.