Flamenquín Cordobés: discover the step-by-step traditional recipe

Among the plethora of traditional Andalusian recipes, one of the most popular (particularly in Cordoba, but increasingly throughout Spain) is Flamenquín. This classic dish delights palates thanks to its simplicity, juiciness and characteristic crispy crust. Although it is sometimes compared to San Jacobo (similar to Cordon bleu) or Cachopo Asturiano (breaded veal fillets), Flamenquín has its own identity and story dating back to the mid-20th century, when it was first served in bars and taverns as a star tapas dish.

But what exactly is a Flamenquín? It’s a type of pork roll, traditionally pork loin, which is stuffed with Serrano ham (and sometimes melted cheese), coated and fried. The result is a golden delight, crispy on the outside and tender on the inside. According to some theories, its name alludes to the Spanish adjective “flamenco”, used in Andalusia to describe something exuberant, plentiful and striking, or its stiff and flamenco-inspired appearance. 

Flamenquín ingredients

The ingredients for Flamenquín are as follows.

• 3 large fillets of pork (approx. 100 g each)
• 100 g Serrano ham
• 1 egg 
• wheat flour for coating
• breadcrumbs for coating
• slices of cheddar cheese (optional)
   

How to make a Flamenquín: step-by-step guide

If you are already wondering how to make a Flamenquín, you should know that it isn’t difficult to do. Let’s take a look, step by step:

1. Prepare the meat. To do so, spread the pork fillets on a chopping board and cut them into rectangular shapes if necessary. You can use the offcuts to make pork fingers, ideal for kids, so don't throw them away.
2. Add the filling. On each fillet, place one or two slices of Serrano ham. If desired, add a layer of melting cheese, such as Cheddar. Although the traditional recipe doesn’t contain cheese, this variation has become very popular.
3. Roll and coat. Roll the fillet into itself carefully, forming a compact cylinder shape. Then dip it into the flour, whisked egg and breadcrumbs. Make sure you seal the ends properly so they don’t open up when fried.
4. Fry and drain. Fry the Flamenquins in plenty of very hot extra virgin olive oil until they turn golden and crispy. Then place them on kitchen paper to remove the excess grease.
5. Serve. You can slice them on the bias to make them look more striking. Serving them hot is important, so serve them immediately.

Easy garnishes to accompany the Flamenquín

To complement this exquisite Andalusian dish, you can use other specialities from the region, such as Salmorejo Cordobés, a thick and creamy cold soup from Cordoba which is perfect for combining temperatures and textures, or oxtail. Mazamorra (a milder and white version of salmorejo, ideal for summer) and fried aubergines are also fantastic choices. Other easy garnishes that are always a hit include fries or so-called ‘poor man's potatoes’ (patatas a lo pobre) which are thinly sliced fried potatoes, or even a salad. 

Perfect sauces to accompany your Flamenquín

When it comes to the sauce for Flamenquins, there are numerous options available! Ketchup, mustard and mayonnaise are ideal for dipping, as well as cheese and pepper sauce. Homemade tomato sauce is a good option thanks to its acidic and sweet taste, which contrasts with the ham and cheese filling. You can also make more elaborate, yet equally delicious, creations such as mushroom sauce or an almond and piquillo pepper sauce.

Ultimately, Flamenquín is a simple recipe oozing with flavour and tradition, perfect for a homemade meal with Andalusian soul, and is easy to adapt to suit all tastes. Whether you add a touch of cheese, accompanied by a nice sauce or served with one of the easy garnishes we suggested above, it's a foolproof dish for any occasion.