Next part, is using the meat for a couple of things. I’m going to do them simultaneously because I’m just that damn good.

First off, we start by chopping up all the leftover meat(s):

There are several kinds of meat there, it’s just that I haven’t mixed it yet (it’ll be more obvious in a bit). What you do is chop it up into small-ish pieces. As you can see by the tupperware, it’s been in the fridge since yesterday, they’re proper leftovers!

Now, grab a pan for each of the two things we’re going to do. One is called “Old Clothes” (“Ropa Vieja”) and the other is just croquettes.

For the croquettes:

• An onion, chopped up.
• Some butter/margherine (I use the latter).
• Nutmeg.
• Salt.
• Milk.
• Leftover meat and, if you want, veges from the Cocido.

For the old clothes:

• Leftover anything from the cocido.
• Paprika powder.
• Garlic.
• Onion (if you want).

So, I’ve put those two pans, and it’s pretty easy.

For the old clothes: Add the meat once the garlic’s a bit fried, and stir frequently. When the meat’s looking like it’s fried, add some paprika powder, stir till homogeneous, and serve. Easy!

For the croquettes: Wait until the onion is more or less soft, then add a couple of well full spoonfulls of flour.

You can see at the top what the old clothes will look like. You can probably spot the similarity with how we served the cabbage before! Yes, it’s the same principle, and if you save some cabbage for mising with the meat, it’ll go quite well.

Anyway, the croquettes. After you add the flour, stir and stir so that the flour doesn’t burn, and when it’s looking to be nice and toasty, throw in a big vase or jar or whatever you have for food processor. Then add the meat on top, and enough milk to drown it all. Then top it with some nutmeg:

Now, put it through the blender/whatever, but don’t be overzealous. You don’t want a fine grade mush, chunky is good. As you process, you may want to add more milk! Anyway, once it’s nicely mixed, throw it in the pan again:

Now.. We stir. And stir and stir some more.

How much? Until it’s getting tough to mix.

Is it getting tough? Keep cooking and mixing.

“But…”

Keep at it.

“It’s looking pretty done.”

In that case, keep at it some more. And then some.

I’m talking that the mix has to become so tough that you can sculpt stuff with it. Like clay. That kind of thing.

Okay, maybe I’m exaggerating slightly. But when my mom makes cheese croquettes, she always lets the mix go so tough that she cannot move the spoon inside. And she’s no wimpy girly woman, let me tell you!

Anyway, once the mix is nice and tough, throw it on a tray:

Let it sit for a few hours or a day or so. Put a cloth on top while you let it cool outside at first, then put some tinfoil and into the fridge it goes.

We will be using that later!