Churrasquiño
Churrasquiño Recipe from Paraguay with Lemon and Salt
Introduction
Churrasquiño is a traditional South American dish that features marinated beef skewers cooked on a grill. The combination of tangy lemon juice and savory cumin creates a flavorful and juicy dish that is perfect for a summer barbecue.
History
Churrasquiño has its origins in the South American country of Argentina, where grilling meat over an open flame is a popular cooking method. The marinade of lemon juice and cumin adds a unique twist to this traditional dish, giving it a bright and zesty flavor.
Ingredients
How to prepare
- Cut the meat into small portions and place them in a brine (salt water) mixture. Combine with lemon juice.
- Pour this mixture over the meat and let it marinate for about 8 to 10 minutes.
- Skewer the meat portions using a skewer stick and cook on a grill until done.
Variations
- Try using chicken or pork instead of beef for a different flavor profile.
- Add chopped garlic or chili flakes to the marinade for a spicy kick.
Cooking Tips & Tricks
Make sure to cut the meat into small portions to ensure even cooking.
- Marinate the meat for at least 8 to 10 minutes to allow the flavors to fully penetrate the meat.
- Use skewer sticks that are at least 15 cm long to easily grill the meat over an open flame.
Serving Suggestions
Serve Churrasquiño with a side of grilled vegetables and a fresh green salad.
Cooking Techniques
Grill the skewers over medium-high heat for about 10 minutes, turning occasionally, until the meat is cooked through.
Ingredient Substitutions
Use lime juice instead of lemon juice for a slightly different flavor.
- Substitute ground coriander for cumin for a unique twist.
Make Ahead Tips
Marinate the meat in the lemon juice and cumin mixture for up to 24 hours before grilling.
Presentation Ideas
Serve the Churrasquiño skewers on a bed of rice or quinoa for a complete meal.
Pairing Recommendations
Pair Churrasquiño with a glass of Malbec wine for a classic Argentinean meal.
Storage and Reheating Instructions
Store any leftover Churrasquiño in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill before serving.
Nutrition Information
Calories per serving
200 per serving
Carbohydrates
0g per serving
Fats
10g per serving
Proteins
25g per serving
Vitamins and minerals
Churrasquiño is a good source of iron and vitamin C.
Alergens
Churrasquiño may contain allergens such as soy and wheat.
Summary
Churrasquiño is a high-protein dish that is low in carbohydrates and calories. It is a good source of iron and vitamin C.
Summary
Churrasquiño is a delicious and flavorful dish that is perfect for a summer barbecue. The combination of tangy lemon juice and savory cumin creates a unique and zesty flavor that is sure to impress your guests. Serve with grilled vegetables and a fresh green salad for a complete meal.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Churrasquiño. It was a warm summer day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, my eyes landed on a faded piece of paper tucked between the pages. It was a handwritten recipe for Churrasquiño, a dish I had never heard of before.
Intrigued, I carefully unfolded the paper and read through the ingredients and instructions. The recipe called for marinating strips of beef in a mixture of garlic, soy sauce, and vinegar before grilling them to perfection. It sounded like a delicious and flavorful dish, and I knew I had to give it a try.
I decided to make the Churrasquiño for a family gathering that weekend. I gathered all the necessary ingredients and set to work in the kitchen. As I chopped the garlic and mixed it with the soy sauce and vinegar, the aroma that filled the air was intoxicating. I could already tell that this dish was going to be a hit.
Once the beef had marinated for a few hours, I fired up the grill and carefully placed the strips of meat on the hot grates. As they sizzled and charred, the savory scent wafted through the backyard, drawing my family members to the grill with eager anticipation.
When the Churrasquiño was finally ready, I plated the beef alongside some grilled vegetables and rice. As we sat down to eat, the first bite of the tender, juicy meat was met with exclamations of delight from everyone at the table. The flavors were bold and harmonious, each bite a perfect balance of salty, tangy, and savory notes.
As we enjoyed the meal together, my family asked me where I had learned to make such a delicious dish. I smiled and told them about the serendipitous discovery of the recipe in my grandmother's old cookbook. They were amazed that I had managed to recreate a traditional dish that had been passed down through generations.
From that day on, Churrasquiño became a regular feature on our family's menu. Whenever we gathered for a meal, it was always requested, and I happily obliged, knowing that each bite brought us closer together and connected us to our culinary heritage.
Over the years, I have continued to perfect the recipe for Churrasquiño, tweaking the marinade here and adjusting the grilling time there. But the essence of the dish remains the same – a celebration of flavors and memories that have been passed down through the generations.
As I sit here now, reflecting on the journey that led me to discover the recipe for Churrasquiño, I am filled with gratitude for the culinary traditions that have enriched my life. Cooking has always been a way for me to connect with my past, to honor the recipes and techniques that have been handed down to me by my ancestors.
And so, as I prepare to make another batch of Churrasquiño for my family, I do so with a heart full of love and appreciation for the generations of cooks who have come before me. With each sizzling strip of beef, I pay homage to the traditions that have shaped me and the flavors that continue to bring joy to those I love.