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Asadillo (recipe from La Mancha)

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The asadillo is a typical dish from my mother’s land, La Mancha, which is delicious and is also very easy to make. Ideal to eat as a first course with fried eggs or accompanied by steaks.



  • Three red peppers
  • 500 gr fried tomato
  • Two garlic cloves
  • A tablespoon of cumin grain


We roast the peppers, in the oven at 180º C for about 30 minutes. This will depend a little on the oven and the size of the peppers. They have to be at their point, a little stiff, never soft.

We take them out of the oven and cover them with aluminum foil and let them cool down. We peel and chop them first into wide strips and then into three or four pieces each. The idea is that there are large pieces.

In a saucepan we put a little oil, incorporate the roasted peppers and the fried tomato, salt and add the garlic cloves and the cumin, which we have previously crushed in a mortar. If necessary, add a little of the water from which the peppers have been released when roasting them. We let it cook a little (about 5 minutes) and that’s it.

The fried tomato must be homemade simply made with tomato, oil and salt and if necessary with a little sugar. You have to pass it through the mash, to crush it and remove the seeds. If you don’t have time to do it you can use a good bought fried tomato. I always have a pot of hida tomato at home, it seems really homemade.

Image courtesy of foto76, Exsodus, adamr & James Barker at

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