Gofio Escalado

The method

Step by step

1. 1

   Mince the garlic cloves finely.

   About 2 min

   Cook’s note: For an even finer mince, use a garlic press. This ensures the garlic flavor is well distributed throughout the broth.

2. 2

   Heat the olive oil in a medium-sized saucepan over medium heat until shimmering.

   About 1 min

   Cook’s note: Using good quality olive oil will enhance the overall flavor of the dish. Don't let the oil smoke, as this can impart a bitter taste.

3. 3

   Add the minced garlic to the hot olive oil and sauté for approximately 1 minute, stirring constantly, until it becomes fragrant and lightly golden, being careful not to burn it.

   About 1 min

   Cook’s note: Burnt garlic can taste acrid. Keep a close eye on it and remove from heat briefly if it starts to brown too quickly.

4. 4

   Pour in the chicken broth, then add the salt and black pepper to the saucepan.

   Cook’s note: Taste the broth before adding salt, especially if using store-bought broth, as sodium levels can vary. Adjust seasoning as needed.

5. 5

   Increase the heat to high and bring the broth mixture to a rolling boil.

   About 5 min

   Cook’s note: A rolling boil indicates sufficient heat to properly cook the gofio and prevent a pasty texture.

6. 6

   Once boiling, reduce the heat to the lowest setting to maintain a gentle simmer.

   Cook’s note: Reducing the heat prevents the gofio from cooking too quickly on the outside while remaining raw in the center.

7. 7

   Gradually sprinkle the gofio into the simmering broth, a little at a time, while continuously whisking vigorously to prevent any lumps from forming.

   About 5 min

   Cook’s note: This slow addition and constant whisking are crucial for achieving a smooth, uniform consistency. If lumps do appear, press them against the side of the pot with your whisk or a spoon to break them up.

8. 8

   Continue to cook the mixture, stirring constantly with the whisk or a wooden spoon, for another 2-3 minutes until the gofio is fully incorporated, the mixture thickens significantly, and it forms a consistent, dough-like texture.

   About 3 min

   Cook’s note: The gofio will absorb the liquid and become very thick. Ensure you stir continuously to prevent it from sticking to the bottom of the pan.

9. 9

   Remove the saucepan from the heat.

   Cook’s note: The gofio will continue to thicken slightly as it cools. Serve immediately for the best texture.

10. 10

    Serve the Gofio Escalado immediately as a hearty side dish.

    Cook’s note: Traditionally, Gofio Escalado is served with fresh onions, mojo sauce, or alongside stews and roasted meats.