The best barburas of Achuras in 5 steps

Hello friends and friends of Paulina Kitchen! Today we are going to talk about the Achurasor what some consider the Argentine roast soul. That first applause for the grill, and the entradita that prepares us for everything that comes.

But, let’s be honest, get every width to be at its right point has its secrets. Than the Chinchulines there are crispy, that sweetbread are tender, that kidneys Do not have a strong pleasure … It’s an art!

Today we are going to demystify the world of achuras. Let’s see what they are, how they prepare, in which order to throw them to the grill and All tips So that the next time I get the fire, you look like never.

Because a roast without achuras is like a birthday without cake, and we will not allow that.

About the achuras

First the first: What are achuras? The term “Achura” comes from Quechua and refers to the viscera and mining of the cow. In Argentina, they are a fundamental part of any Argentine roast Because, more than a simple entrance, they are a ritual.

The custom of the Achuras barbecue It has deep roots in the history of the Argentine countryside. At the time of the big tasks, the gauchos received the offal As part of your pay. With ingenuity and fire, they transformed those less “noble” cuts into authentic delicacies that today have a fundamental role in any roast.

There is no single way to enjoy them, but the most common is with a lemon splash and, of course, accompanied by a good homemade chimichurri or a fresh Creole sauce.

Types of grid achuras: a universe of flavors

The world of cow achuras It is wide and varied. Each has its fans club and its technique. Here we present the most popular for you to know What to ask in butcher shop And how to treat them.

• Sweetbread: Considered by many the queen of the achuras. They are the timo glands of the cow, located in the neck. His texture is soft and its taste, delicate and delicious. You have to be patient to cook them, but the result is worth every minute of waiting. The secret is brown them slowly until they are crispy on the outside and creamy inside.
• Chinchulines: Amás or you hate, there is no midpoint. They are the small intestine of the cow. The great challenge is to get well crispy and golden. For this, it is PREVIOUS CLEANING FUNDAMENTAL and a slow and patient cooking. They can be presented as a braid or slices.
• Kidneys: With a more intense flavor and a particular texture, kidneys are a classic. The main secret for them to be spectacular is Clean them very well To remove the strong flavor, and take out the membrane that covers them. A soaking in vinegar before grill He does wonders.
• Chorizo ​​and black pudding: Although technically they are sausages, in Argentina they are considered part of the Achuras roast. He chorizoemblem of the famous choripán, is infallible. The black puddingwith its creamy texture and sweet flavor, it is the perfect counterpoint. Both are Ideal to open appetite While the rest is expected, since they cook in a short time.
• Other less common achuras: There are other achuras that, although not so popular, are delicious. Among them are Gorda gut (part of the large intestine, larger and more fat than chinchulines), the diploma of cow (soft and spongy texture) and CIADILLAS (Testicles of the bull), considered a delicacy for the boldest.

10 tips for achuras to get perfect

Becoming an Achura teacher requires practice, but with these tips you have much of the raided road.

1. Cleaning is key: Especially for Chinchulines and kidneys. A good soaking in water with vinegar or milk helps eliminate strong flavors and tender.
2. Slow and even fire: Achuras do not take away. They need constant heat but not excessive to cook well inside and brown on the outside.
3. Patience with the gizzards: Don’t hurry them. They need to cook slowly, first on one side and then on the other, until the fat melts and They are well crispy. A lemon splash at the end is the master touch.
4. The secret of the crispy chinchulín: Much slow fire. You don’t have to dizzy constantly turning them. Leave to brown well on one side Before turning them.
5. The order on the grill imports: First, the ones that have been, such as the Mollets and the Chinchulines, are placed. Then the kidneys and, finally, the sausages and black pudding, which cook faster.
6. Salt, at the end: It is recommended Salar the chura barbecue almost at the end of cookingespecially fleshy such as the kidney, not to dehydrate.
7. Do not click sausages and black pudding: If you click them, they will lose their juices and are dry. You have to treat them with love.
8. How to calculate amounts?: A good rule is to calculate about 200-250 grams of varied achuras per person if they are going to be the entrance of a full roast.
9. The lemon is your best friend: A good lemon juice jet over the grid news, the grill enhances all flavors. You can’t miss!
10. Do not forget the provoleta: While the achuras cook, you can prepare a delicious grilled provoleta to complete the mince.

Cleaning of the Achuras: This step is fundamental before starting.

• Sweetbread: Dip them in cold water with ice for at least an hour. Then, they can be bleached by passing them through boiling water for 5 minutes to make it easier to remove the fabric that covers them.
• Chinchulines: Leave them in water with a white vinegar jet for a couple of hours. There are those who take away their inner fat and who are not, that goes in tastes.
• Kidneys: Cut them in half throughout and remove the membrane and the white part of the center. Then, immerse them in water with vinegar or milk for at least an hour to soften their flavor. Rinse very well before griding.

Well people, this is a general guide. The times and fire can vary according to the grill and taste of each one.

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Grilled Achuras Recipe

Yield: 6 – 8 portions
Preparation time: 30 min (plus soaking time)
Cooking time: 60-90 min

Ingredients

• 1 kg. heartwelling
• 1 kg. of cow chinchulines
• 2 cow kidneys
• 4 pork sausages
• 2 Bullfights
• Grilled salt
• Newly ground black pepper
• Lemons
• For previous cleaning: water, white vinegar or milk.

Step by step preparation

1. Prepare the fire: Light the coal or firewood and wait for the embers to be white and uniforms. The idea is to have a middle heatnot taken away. You should be able to keep your hand on the grill about 6-7 seconds.
2. Grilled:
   • To place First the Mollets and the Chinchulineswhich are the ones that need the most cooking. Cook them over low heat for about 30-40 minutes per side, until they are well golden and crispy.
   • In the middle of cooking the former, add the kidneys. Cook them about 15-20 minutes per side.
   • Finally, add the Chorizos. Cook them until they are well golden everywhere.
   • Las Morckles They are added in the last 10-15 minutes, since they only need to heat well.
3. Season: Add barbecue salt and pepper to the gizzards, chinchulines and kidneys when they are almost ready.
4. The final touch: As the achuras are ready, remove them to a wooden table. Sprinkle with abundant Lemon juice freshly squeezed. They can be cut into small pieces to share.
5. Serve: Take the table to the table and enjoy immediately.