This baked chinchulines recipe that we share in recipes is a very simple and delicious way to cook chinchulines. Chinchulines, known in other countries such as Chunchullo, Chinchurria or Chunchule, correspond to the small intestine of the beef. They can be fried, grilled, grilled, filling or baked. Cooked in this last way they are exquisite, crispy on the outside and well golden, but juicy inside. This achura (viscera) is very economical and has a very characteristic and tasty flavor, so it is so usual to find it in the homes of households, being one of those Argentine dishes of a lot Laborous process, the result is excellent and, therefore, it is worth elaborating this recipe. As a garnish, we propose to cook some vegetables and potatoes, raw materials that we can all have at home and are easily accessible. Continue reading and discover with us how to do baked chinchulines to enjoy this incredible dish.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make baked chinchulines: |
| 1.4 kilograms of chinchulines leche (necessary quantity) 4 carries 2 leeks 100 grams of cream 1 glass of white wine 1 lemon 1 pinch of salt 1 pinch of pepper pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make baked chinchulines:
1. miserable chinchulines and place them in a container. Pour milk to cover them completely and reserve them in the refrigerator for approximately 2 hours.
Trick: In case of not having milk, water with a few drops of vinegar can be used.
2. After resting hours, rinse the chinchulines under the tap and put them on a baking sheet with a little oil. Salpiment to taste and bake chinchulines with the oven already hot at 180 ºC.
3. After 20 minutes of cooking, take the tray out of the oven and turn around to achieve a golden gold. Repeal the baked chinchulines to cook them on this other side another 20 minutes.
4. While roasted chinchulines cook, peel and cut carrots along and pile the leeks.
5. In a hot pan with a little oil, jump carrots. After a few minutes, pour water or vegetable broth to cover them completely. Let them cook until the liquid reduces.
6. When the liquid has been reduced, the carrots are tender and begin to brown, add the leeks and satly them for a couple of minutes. After these minutes, pour the white wine, mix and let alcohol evaporate.
7. incorporates the cream and continues to cook for a few more minutes the garnish that will accompany the chinchulines.
8. When roasted chinchulines are ready, check them out of the oven and spray the lemon juice above.
9. serves the baked chinchulines with the garrison of vegetables previously prepared and the sauce that has remained in the pan. As you can see, doing chinchulines is simple, the most complicated lies in cleaning the meat before cooking it.
