ASADO
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
- Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
- Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
RECIPE: THE NATIONAL DISH OF ARGENTINA - ASADO
Steps:
- Before you start, soak the chorizos in bowl until you are ready to cook them. This is to prevent dryness after cooking.
- Make a fire using charcoal, wood and paper. This would probably take you around an hour.
- Once you have the fire ready, distribute the embers so you have a high heat and a low heat area. Sprinkle some salt on top of the embers to prevent the ashes from rising too much.
- Keep to the side a small additional fire going from where you can take embers to put in the main fire when needed.
- If you're making chinchulines you need to wash and clean them very well. They take a long time to cook, around 1 or 1,5 hours. Make sure they are on a low heat and far from the meat to prevent the chinchulines from giving the meat their flavor.
- a. Small intestine: after cleaning and taking the fat out, make a braid or just roll it in a circle and put it on the grill. Turn it after 30 minutes and add salt.
- b. Kidneys: Peeled off the membrane they come in, take out the renal pelvis and after washing, leave overnight in water with vinegar, red wine or milk (3:1). When cooking on the grill put first the side that has the opening of the renal pelvis so it would finish draining. Turn around once the kidney has a more rigid texture to the touch (around 30-40 minutes). Don't forget to add salt.
- c. Chorizos: just take them out of the water and put them on the grill.
- d. Black pudding: since this is already cooked, add it last to the grill, 30 min after after the rest.
- Sprinkle coarse salt and lemon juice on both side of the meat.
- Put the meat on the grill, fat side down and let it cook for at least 40 min - one hour, turning the meat every 15 or 20 minutes.
- Place the ribs on the grill. They are ready in 15 - 20 minutes.
- When the meat is ready, cut it in portions and put them in a large plate so everyone can choose what they want.
THE ULTIMATE PORK ASADO RECIPE
A sweet dish that utilized pork meat and complemented with white wine. This is one of the few recipes that's undoubtedly mouthwatering.
Provided by Eat Like Pinoy
Categories Main Course
Time 1h30m
Number Of Ingredients 7
Steps:
- In a bowl, combine soy sauce, garlic, cooking rice wine, and salt. Mix well, and marinate the pork for at least 1 hour.
- Heat cooking pot then put-in the pork along with the marinade and water then bring it to boil. After 10 minutes turn the meat over to boil the other side.
- Add water and sugar and stir to distribute evenly.
- Boil again over low heat for 50 minutes.
- After 50 minutes, check the meat if it is tender. When tender then transfer it onto a serving plate and make slices.
- Serve and top it with the thick sauce and enjoy!
Nutrition Facts : Calories 671 kcal, Carbohydrate 16 g, Protein 41 g, Fat 48 g, SaturatedFat 18 g, Cholesterol 163 mg, Sodium 1761 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
POLLO ASADO
This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!
Provided by Jostlori
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken breasts into two halves.
- Heat oil in small saucepan over medium high heat until very hot.
- While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
- Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
- Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
- Refrigerate at least four hours to overnight.
- Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
- Place chicken on cutting board and let rest several minutes.
- Serve individually, or cut into bite sized pieces for making tacos or burritos.
Nutrition Facts : Calories 507.1, Fat 36, SaturatedFat 7.6, Cholesterol 123.7, Sodium 705, Carbohydrate 3.8, Fiber 0.2, Sugar 1.4, Protein 40.7
POLLO ASADO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 16 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
- Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
- Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
- Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
- Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.
BEEF ASADO
This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Season the beef with salt and pepper; set aside.
- Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
- Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
- While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
- Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 34.8 g, Cholesterol 137.8 mg, Fat 37.8 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 14 g, Sodium 1194.4 mg, Sugar 10 g
ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
- Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
- Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
- Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
- Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
ASADO
This is another recipe that my mother-in-law many years ago. She was a fantastic cook and I learned so much from her. Of course, she never used a recipe so I just had to watch and guess the measurement amounts. After some trial and error, I got my recipes as close to hers as possible. Of course, no one cooks as good as mama,...
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 2h15m
Number Of Ingredients 19
Steps:
- 1. Prepare the red chili sauce: Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
- 2. Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds....it's your choice) Add the 'Red Chili Sauce Seasonings'.
- 3. Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
- 4. Prepare the Pork: Season the meat with garlic salt and pepper..
- 5. Put the flour and the other Pork Seasonings' into a large ziploc bag. Add the meat and shake until well coated with the flour.
- 6. In a large skillet, heat 2 or 3 tablespoons of oil and brown the meat (in batches) until no longer pink but not completely done. Stir occasionally to keep meat from sticking. Add a little more oil with each batch so that the meat will brown. Remove each batch to a large pot.
- 7. Once the meat is browned and placed in the large pot, add the remaining flour and chopped onion;stir well to combine. Pour in the chili sauce and 1 cup (or a little more) of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. Stir often to keep from sticking.This should have the consistency of a thick, red gravy.
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