Cheek stew with mushed potatoes.

1. We will start by cleaning the cheeks, removing the skin that covers them, then we season them with salt and pepper and proceed to slightly fry them over high heat in a saucepan or pan.
2. On the other hand, we chop the onion, the carrot, and the garlic cloves. We sauté the vegetables in oli- ve oil over low heat until they get a golden color. We incorporate the meat again and then the red wine. We let everything reduce.
3. Once the wine is reduced, we do the same process with the amontillado. At this stage, we add the laurel and cover with water.
4. Once it starts boiling, we adjust the fire to the minimum and we let it simmer for about 45 to 50 minutes. We check the tenderness of the cheeks by puncturing them with a long toothpick. If they are soft, we remove them and finish the sauce with a food mill until we get the desired texture.
5. Finally, with the sauce already reduced, we add the cheeks into the pot and they will be ready to be served.

Mashed potato with Olive oil:

1. We select the potatoes and cook them in the microwave for about 10 min according to size. We peel them off while they are hot and mash them with a fork in a bowl.
2. Once the potato is well mashed, we incorporate the extra virgin olive oil little by little. Once we get an homogeneous mixture, we add salt and pepper and it will be ready to be served with the cheeks
   as a side dish.

Finishing:

We place the cheeks on a large platter and we cover them with plenty of sauce, that way we will finish by eating the remaining sauce with bread. Next to it, we place our potato puré and we can start enjoying the cheeks full aroma, traditional flavor, tenderness, and incomparable texture.