Carcamusa

Carcamusa is a traditional dish originating from Toledo. This meat and vegetable stew is usually made with a combination of beef, jamón, tomatoes, onions, chorizo, bell peppers, garlic, peas, white wine, chili peppers, salt, pepper, oregano, paprika, and meat stock.

The stew is simmered over low flames, and it's then usually served in a small earthenware bowl as a tapa with lots of crusty bread on the side for mopping up the sauce. It is said that carcamusa tastes the best if it's left to sit overnight. The dish was invented in the 1950s.