ASADO
This is another recipe that my mother-in-law many years ago. She was a fantastic cook and I learned so much from her. Of course, she never used a recipe so I just had to watch and guess the measurement amounts. After some trial and error, I got my recipes as close to hers as possible. Of course, no one cooks as good as mama,...
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 2h15m
Number Of Ingredients 19
Steps:
- 1. Prepare the red chili sauce: Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
- 2. Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds....it's your choice) Add the 'Red Chili Sauce Seasonings'.
- 3. Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
- 4. Prepare the Pork: Season the meat with garlic salt and pepper..
- 5. Put the flour and the other Pork Seasonings' into a large ziploc bag. Add the meat and shake until well coated with the flour.
- 6. In a large skillet, heat 2 or 3 tablespoons of oil and brown the meat (in batches) until no longer pink but not completely done. Stir occasionally to keep meat from sticking. Add a little more oil with each batch so that the meat will brown. Remove each batch to a large pot.
- 7. Once the meat is browned and placed in the large pot, add the remaining flour and chopped onion;stir well to combine. Pour in the chili sauce and 1 cup (or a little more) of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. Stir often to keep from sticking.This should have the consistency of a thick, red gravy.
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T Hope
[email protected]I'm going to make this recipe for my next dinner party. I know my guests will love it.
Kiara Ferreira
[email protected]This is the best asado recipe I've ever tried. Thank you for sharing it!
priyatm bhujel
[email protected]This recipe is too complicated for me. I'm going to try a simpler one.
Oneil Goulding
[email protected]I'm not sure what asado is. Can someone explain it to me?
maxwell muchineripi
[email protected]This recipe looks amazing! I can't wait to try it.
Deep Edson Joseph
[email protected]I'm allergic to beef. Is there a substitute meat I can use in this recipe?
Izzat Khan
[email protected]I would love to try this recipe, but I don't have a grill.
Hasnain Farooq
[email protected]I'm a beginner cook, and I found this recipe easy to follow.
Tariyah Gibson
[email protected]This recipe is a bit expensive, but it's worth it for the special occasion.
Demi Moore
[email protected]I used a charcoal grill, but I think a gas grill would work just as well.
Noor Sattar
[email protected]I marinated the meat overnight, and it made a big difference in the flavor.
Sharim abbasi
[email protected]This recipe is perfect for a special occasion dinner.
Arif Kazi
[email protected]I'm not a fan of cilantro, so I substituted parsley in the chimichurri sauce. It turned out great!
Texas Huck
[email protected]The asado was a bit dry for my taste, but the chimichurri sauce helped to make up for it.
ADAMU ISA ABDULLAHI
[email protected]I would definitely recommend this recipe to anyone who loves grilled meat.
Ibrahim Nima
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Usama Mir
[email protected]I'm not a huge fan of beef, but I really enjoyed this asado. The meat was cooked perfectly and the flavors were amazing.
Shakhawat sarker
[email protected]The asado was delicious, but the chimichurri sauce was a bit too spicy for my taste.
Latoya Foreman
[email protected]I've made this asado recipe several times now, and it's always a hit!
Jozee Dasilva
[email protected]This asado recipe is a keeper! The meat was so tender and flavorful, and the chimichurri sauce was the perfect complement. I'll definitely be making this again soon.