Argentine Chinchulines

Dive into the bold and rustic flavors of Argentine cuisine with this recipe for Chinchulines, savory grilled beef small intestines. Achieve a delectable crispy texture, paired perfectly with a creamy sautéed blend of carrots and leeks. This dish is perfect for those who appreciate the traditional asado, or Argentine barbecue, evoking the aromatic essence of grilling.

Ingredients

🥛 1 kg Chinchulines beef small intestines
🥕 4 Carrots
🧄 2 Leeks
🍶 100 ml Cream
🍷 100 ml White wine
🍋 1 Lemon
🧂 Salt
🌶️ Pepper
🥛 Milk (enough to cover)
🫒 Dash of Oil

Instructions

1- Soak the Chinchulines:

• Place 1 kg of chinchulines in a clear mixing bowl.
• Pour enough milk over the chinchulines to fully cover them.
• Refrigerate for 2 hours to soak.

2- Prep and Season:

• After soaking, rinse the chinchulines thoroughly with water.
• Season generously with salt and pepper.

3- Grill the Chinchulines:

• Preheat the grill (parrilla) to high heat.
• Lay the seasoned chinchulines on the grill.
• Cook for about 20 minutes on one side until golden brown and crispy.
• Flip and cook the other side for an additional 20 minutes.

4- Prepare the Creamy Side Dish:

• Heat a drizzle of oil in a non-stick frying pan on a MIDEA "MINI" induction cooktop.
• Add sliced carrots and sauté for 5 minutes.
• Add a splash of water to help tenderize, cooking until liquid reduces.
• Incorporate sliced leeks, sautéing for 2 more minutes.

5- Deglaze and Enrich:

• Pour in 100 ml of white wine, letting the alcohol evaporate.
• Mix in 100 ml of cream, cooking until the sauce thickens slightly, about 3 minutes.

6- Final Touches:

• Remove chinchulines from the grill once they have a crunchy, golden texture.
• Serve hot, garnished with a squeeze of fresh lemon juice.

7- Serve:

• Present on a wooden cutting board with the creamy carrot and leek medley alongside.

Prep Time: 50 minutes
Cook Time: 40 minutes (Chinchulines), 10-15 minutes (Side Dish)
Total Time: 90 minutes (including 2 hours soaking)
Servings: 4-6 servings
Equipment:

• Grill (Parrilla)
• Clear Mixing Bowl
• Wooden Cutting Board
• Non-stick Frying Pan
• MIDEA "MINI" Induction Cooktop
• Glass Oil Dispenser
• Glass Water Pitcher
• Wooden Spoon
• Tongs

Cooking Tips:

• Soaking chinchulines in milk helps reduce strong flavors and tenderizes the meat.
• Ensure consistent flipping on the grill to achieve even crispiness.

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Chinchulines with Creamy Carrot and Leek Medley

Posted by Waivio guest: @waivio_hivecooking