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Cordovan homemade flamenquins

Cordovan homemade flamenquins


  • Half
  • 25 minutes
  • For 4 people
  • 1.1 € / person
  • 287kcal per 100g.

How to make Cordovan flamenquines .

We travel to Andalusian lands with this endearing recipe, which is directly linked to the gastronomy of the provinces of Jaén and Córdoba .

In the first one, the origin of the “ flamenquins ” is centered , and in the second, the greatest presence and fame.

Its name is given by its elongated shape like the leg of a flamingo, and its “blond” color similar to that of these animals, so present in the fertile plain of the Guadalquivir.

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In Córdoba they are so popular that it is rare not to find them on the menu of any bar, tavern, tapería or restaurant. It is a staple in the cookbook of all households, and they are sold ready-made (ready to fry) in butchers.

As on other occasions, both provinces compete in locating the origin of this recipe in their territory. On the one hand, there is a study from the University of Córdoba that places them in this province in medieval times.

However, the most widespread version is to attribute the invention of the “flamenquines” to Manuel Gavilán , owner of a bar in the Jaén town of Andújar. Back in 1939, Manuel Gavilán created the “flamenquines” by rolling pork fillets, filling them with ham and finally giving them a touch of batter.

The pork was macerated in Andalusian “fina” (dry white wine) a few hours before cooking, which gave it a special flavor.

A simple recipe to prepare, which is perfect as a first course, with a garnish of fried potatoes or salad and accompanied by a good salmorejo as first.

The little ones of the house will not give you problems at mealtime, since they love this type of battered preparations.

Preparation of the Cordovan flamenquines

  1. The most typical and popular version is to make long “flamenquines” (20 to 30 cm.), But you can adapt the size to your liking and make them of different lengths.
  2. The lengths are less manageable when assembling and then frying them.
  3. The base of the recipe is pork ham fillets, and it is important that the butcher cuts them very finely, so that after filling they are not too thick.
  4. Despite this, in my case they were not as fine as I wanted and I applied a very useful trick in the kitchen: I put the fillets between two sheets of transparent plastic wrap and hit them with the help of a saucepan (or a mace). With a few taps we get them to be very fine.
  5. Once ready, we cut the corners or projections to make a more or less uniform piece, ideal for us to fit well when rolling.
  6. Season the fillets to our liking, spread them on a table and place a slice of Serrano ham at one end.
  7. Carefully roll up into a curler, so that the ham is well trapped inside. We reserve and repeat the process with the rest of the fillets.
  8. When closing them, squeeze at the end of the fold, so we get them to not open after frying.

Frying and final presentation of flamenquins

  1. Pour abundant olive oil in a large skillet (flamingoes fit throughout) and heat over high heat.
  2. For the batter we have in 3 dishes the flour, the beaten eggs and the breadcrumbs.
  3. First we pass them by flour, then by the beaten egg (draining the excess) and finally by the breadcrumbs.
  4. We give you a review, checking that the entire surface is well covered, so we will have a complete batter.
  5. We fry them with the very hot oil, first on the side where the final fold is, and then on the other. When they are golden on both sides they will be ready.
  6. Do not spend too much time for the meat to be juicy, remember that the steaks are finite and with little time it reaches them to be at their point.
  7. We reserve on an absorbent kitchen paper so that they release the excess oil.

For the garnish I have chosen some fried potatoes, but you can also accompany them with a salad, and they also have a   wonderful mayonnaise or aioli sauce or, of course, a good Cordovan salmorejo . Long live Andalusia, the flamenquito and the salmorejo!

You can see all the photos of the step by step in the  recipe for stuffed flamenquins . Do not miss any detail and they will be perfect.

Recommendations from yummy friends

  • Of course, they can be left prepared (before frying) and frozen. They will be available for any occasion and will get us out of a hurry. It will then suffice to put them to fry in very hot oil, without the need to defrost them.
  • You may find flamenquins with certain variations to the original recipe . They can be made without mashing, with beef or chicken, with ham, and those with cheese added to the filling are also very common.
  • Rafi Cañete Burgos: I am from Lucena (Córdoba) and I recommend that you marinate the meat for 12 hours with garlic, parsley and lemon.
  • Maria Soriano González: If you add a pinch of garlic and ground parsley when you add salt and pepper, much better. And next to the ham, a heart of cheese that you like the most … I don’t want to tell you how they come out! Jaen word!
  • Fatima Burgos Montenegro: I am from Córdoba and sincerely, the flamenquies you give in the recipe lack something… the dressing. I recommend that when we have the meat already prepared it is seasoned with a little lemon, garlic and chopped parsley, much richer. And the batter I prepare it in the following way, first I pass them through the breadcrumbs, then I pore the eggs and again through the breadcrumbs. And as a last tip, also say that if you add a pinch of milk to the eggs when you beat them, they are much better.
  • MCarmen Barba Expósito: If we add a good Cordovan salmorejo with garlic from Montalbeños as a sauce… Uumm !!! They are vice.
  • Antonio Manuel Donoso Perez: Along with a platter of fried potatoes and accompanied by salmorejo !!!! The best of Lucena.
  • Antonio Campanero A Cordovan tells you that if you steak them you will marinate them for two hours with sliced ​​garlic and drops of wine between them they will be even richer
  • Rocío Toro García: The best ones in a bar in Algarinejo (Granada)
  • Maria Dolores Aguilera Vazquez: I usually make another type and it is with a slice of york ham, a sandwich cheese and a frankfurter sausage and then battered like yours, also if I make many I freeze them before frying them and so I can have them for a trouble.

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