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- Cuisine: South American
Asado is a technique for cooking cuts of meat, usually beef, alongside various other meats usually a coal-heated, open barbeque. It is a traditional dish of Argentina, Chile, Uruguay and Paraquay.
Ingredients
Asado Meat
Asado de tira (ribs)
Vacio (flank steak)
Chorizo (sausages)
Morzilla (Spanish black pudding)
Chinchulines (intestines)
Molleja (sweetbread)
Chimichurri
1 cup of parsley chop fine
3 cloves of garlic chop fine
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup brown vinegar
1/2 tspn chilli powder
1 tspn adobo (South American spice)
Salt to taste
Preparation
Asado Meat
Cook chorizo, sweetbread and offal in an asador on low heat (a Webber bbq with burnt-down coals is perfect) for about an hour.
On an open grill with burnt-down coals add the ribs, and the vacio, then cover with newspaper and turn every 15mins until cooked to your liking.
Chimichurri
Mix the ingredients together and slather over cooked meat.
An asado typically has a sequence of meats presented by ‘el asador’, the master of the barbeque! The Achuras are the offal meats and sausages, most commonly the chinculines (chitterlings) and mollejas (sweetbreads) and Argentinean chorizo. These take about an hour on the asador (barbeque). Next come the other cuts of meat, usually vacio (flank steak) and spare ribs.
Once the meat is cooked South Americans often slather their meat in a delicious, home-made sauce. Arentineans love their Chimichurri and in Chile it would be Pebre. Chimichurri is a sauce of chopped parsley, dried oregano, garlic, salt, pepper, onion and paprika with olive oil. (See Pebre for more.)
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