BUTCHER SHOP - CHARCUTERIA TOMAS
HOME MADE SAUSAGES
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ALL ABOUT US
At Carnicería charcuteria Tomas we work with a small group of trusted sellers and distributors to bring the best food products to our growing community of buyers.
Since we started in 1972, we have seen many changes in the local food industry and we are proud to contribute by helping to improve flavors and perceptions of what food should be. Come and see Carniceria Charcuteria Tomas for yourself.
OPENING TIMES
Visit us
Monday - Saturday from 9:00 a.m. to 2:00 p.m. - 5:00 p.m. to 8:30 p.m.
We remind you that we have home delivery service at no cost.
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You can also place your order by Phone, Email or WhatsApp,
OUR POLICY INFORMATION
All you need to know
We founded CarnicerÃa CharcuterÃa Tomas with one goal in mind: to create the best shopping experience for our customers. We work hard to provide exceptional customer service and pride ourselves on never deviating from our core principles. Contact us if you have any further questions and we will be happy to assist you.
RECIPES
Baked courgettes
Ingredients
3 zucchini
1 onion
1/2 clove of garlic
500g minced chicken meat
5 tablespoons olive oil
1 large tomato
1/2 red pepper
1 carrot
250g bechamel
100g striped cheese
Salt
Pepper
How to prepare baked zucchini
We divide the zucchini longitudinally, empty the zucchini meat with a small teaspoon taking care not to break the zucchini skin which will be the one that will serve us for the presentation of this recipe. We reserve the zucchini meat.
We bring water to a boil with a tablespoon of salt, when the water starts to boil add the zucchini skins and blanch for exactly 1 minute. We remove the skin, dry the water and reserve.
We preheat the oven to 180º heat up and down, bake the zucchini skins, add a little olive oil and salt. Baked for 10 minutes at 180º.
We remove the zucchini skins from the oven, reserve.
Cut the tomato, onion and zucchini meat into small pieces. Also the red pepper and the garlic clove.
Pour olive oil in a frying pan and fry the onion, garlic and zucchini for about 5 minutes, add carrots, red pepper, and cook for 15 minutes.
We separate the minced chicken meat with a spoon and add it to the vegetables sofrito, cook 5 minutes over low heat. Finally we add the diced tomato, a pinch of salt and cook over low heat for 10 minutes.
Once we have the bechamel sauce ready, fill the zucchini with the meat sauce, 3 tablespoons of bechamel and grated cheese.
We take to the oven at 180º heat above, until they are gratin. We serve hot.
BEEF WITH PEARS SAUCE
Seal the fillets in a saucepan with olive oil. Take them out and reserve them.
In the same oil, fry the chopped onion. When transparent, add the peeled and chopped carrots and pears. Sauté for 5 minutes. Add a little pepper, the broth tablet, the wine and a little water. Dip the meat fillets in this sauce and cook until the veal is tender.
When the meat is done, remove it from the pot and mash the sauce. Serve the fillets covered with this sauce.
CONTACT
Avd. Los pulpites 5, Las Torres de Cotillas, Murcia
968 62 44 11 - 627 28 69 12 WhatsApp