Recipe The National Dish Of Argentina Asado Food

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.

ASADO

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.