BBQ-Asado and Chimichurri
- Yield 8 to 12 servings
- 2 large Asado de Tira (ribs)
- 2 large Vacio (flank steak)
- 2 packages Chorizo (sausages)
- 1 package Morzilla (Spanish black pudding)
- 1 package Chinchulines (intestines)
- 1 package Molleja (sweetbread)
- 1 cup parsley chop fine
- 3 cloves garlic chop fine
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon chili powder
- 1 teaspoon adobo (South American spice)
- 1 pinch salt
- 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.
- 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 chorizo. These take about an hour on the asador (barbeque). Next come the other cuts of meat, usually vacio (flank steak) and spare ribs.
- Mix the ingredients together and slather over cooked meat.
- Once the meat is cooked South Americans often slather their meat in a delicious, home-made sauce. Uruguayans love their Chimichurri and is a sauce of chopped parsley, dried oregano, garlic, salt, pepper, onion and paprika with olive oil.