Check this out: Hilton Doubletree Cariari prepares Argentine Barbecue at their restaurante and the Chef shares the perfect recipe for making ´Chimi Churri´.
Argentine Barbecue by Hilton Doubletree Cariari
Last 2012 we started to prepare the Argentine Barbecue every Wednesday in Las Tejas restaurant at the hotel. We called it an Argentine barbecue for practicality because in some cases the possibility of getting some cuts used in Argentina it costs a bit to get in Costa Rica so is not exactly a traditional Argentine barbecue.
Usually an "asado" in Argentina consists of offal and meat, whether it be beef, pork, Chicken and fish, and generally beef cuts used are whole pieces that are cooked slowly on the grill.
The most used cuts are:
The strip or rib roast
The "vacio" or flankThe loin as is known in Argentina or Tenderloin as is known in Costa Rica
The flank steak
The tail of rump
The pig matambrito
Whole chicken barbecue
And for the offals, the most used are:
The chorizo (with which is made the famous known choripan)
The beef sweetbreadsChitterlings
The sausage
The kidneys
Returning to what I said before about practicality, we at the hotel do not have a charcoal or wood grill with a system to raise or lower the grill to cook the whole cuts slowly so they do not burn on the outside and remain raw inside. At the hotel we use a gas grill and if it is true that temperature control is not the same as working with the grills listed above. For this reason we do not cook whole pieces but we make small cuts of tenderloin steaks, prepare chicken thighs instead of whole chicken and cooked fish fillets. Of course we do also the Argentine sausage which is readily available in supermarkets and butchers in the country.
In relation to the inner parts or offals, we have tried to offer them but have not had good reception from the guests as they are not used to eat these type of foods.
Let's talk about the side dishes for the roast:
All good barbecue must be well accompanied by red wine and some "picada" while the meats are on the grill. The "picada" consist of small cuts of cheese, salami, olives, potato chips, assorted cold cuts and is generally the time where friends share stories and have fun at the same time on the grill.
To accompany the meats I recommend some salad and "papas al plomo" or baked potatoes, which consist of potatoes wrapped in aluminum foil previously salted and sprayed with olive oil and then placed directly over the coals. And something you can not miss in any barbecue is the "chimi churri", while there are many recipes for "chimi churri" as people who do it, I'll leave give you my recipe to try it at home.
1 head of garlic finely chopped
2 Rolls of parsley finely chopped1 teaspoon of chil pepper flakes
1 tablespoon of paprika
Salt and pepper to taste
Neutral oil (may be corn, canola or soy) until cover all the ingredients
1 tablespoon of white vinegar
And finally mix all ingredients
Voila!
What do you think? Ready to try it? Enjoy!
