CARCAMUSES. Typical dish from Toledo.

Put olive oil to heat, add the meat to seal it with a little salt. Put the meat aside and add a little more oil and sauté in this order everything well chopped, the onion, the garlic, the ham and the chorizo.

Add the white wine and let it cook for half an hour or so until the white wine is consumed and the meat is tender. Add the crushed tomato if it is homemade better, sauté and cook for 15 minutes over very low heat, and finally add the peas.