South_American
South American - Chilean and Andean Traditions
Asado de Tira a la Parrilla Chilena con Pebre
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 800g prime beef, pork ribs, chicken, fresh razor clams, or King crab
- • 2 cups sweetcorn paste, pumpkin (zapallo), or potatoes
- • 2 onions, finely diced for Pino
- • 3 garlic cloves, 1 tsp cumin, and 1 tsp oregano
- • 1 cup rich broth, white wine, or milk
- • Pebre salsa (coriander, ají verde, garlic, olive oil and lemon)
- • 1 tsp sea salt and black pepper
Preparation Steps
1
Phase 1
Sauté seasoned Pino meat, blend sweetcorn paste, or clean fresh shellfish.
2
Phase 2
Bake in traditional clay dishes, simmer in rich cazuela broth, or bake flaky empanadas.
3
Phase 3
Top with fresh spicy Pebre sauce and sweet caramelized sugar crust.
4
Phase 4
Serve piping hot with freshly baked marraquetas and Ensalada Chilena.