The edible internal parts of an animal, such as kidneys, small intestine, sweetbread and fat tripe. The word achura derives from the Quechua (language spoken by the South American aboriginal people of the Andes) achúray which means «to distribute». This was the name of the waste part of the animal given to those who helped during the slaughtering.
Glossary
Words related to “El Mirasol” business.
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Beef Offals
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Blood Sausage or Black Pudding
Kind of sausage with a precooked filler. Pig blood is most often used. The usual way to grill them is to heat them over a low fire, to just warm them through. |
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Chimichurri
 Kind of liquid sauce, typical from Argentina. It is made from finely chopped parsley, minced garlic, white and black pepper, ground chili, oregano, paprika, olive oil and balsamic vinegar. |
Grilled Salchicha
Or salchicha parrillera is like the tall thin brother of the chorizo. Compared to it there isn’t much difference. In 20 minutes it is ready to serve. It is only turned over once, when it starts getting crisply brown. |
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Overcook
This happens when fire is so strong that meat is overcooked from the outside and undercooked or rare in the inside. |
Provoleta
 Semi-hard and spicy provolone cheese in cylindrical form. For the asado it is sliced about 1.5 cm thick and cooked on the grill until melted with a crispy exterior. Both sides are typically seasoned with a generous amount of oregano or other herbs and spices. |
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Salsa Criolla
This lively sauce is typically served with Argentine asado. It is prepared with tomato, chopped onion and red bell pepper, finely cut up. Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper. |
Sausage
Rounded chunk of meat. In Argentina chorizos are mainly prepared with ground meat, pork fat, sometimes with an addition of beef, mild condiment and encased in pork sausage skins. The tastiest ones are flavoured with pepper and hot chilli. Roasted on the grill over glowing embers, slow fire to avoid overcooking, turning them over to ensure they are crisply browned on the outside and evenly cooked on both sides. |
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Short Ribs
 Short ribs are cut from the chuck and plate primals. The ribs can be separated and cut into short lengths or "flanked cut" across the bones. |
Sirloin Strip Steak
 Good size boneless steak, around 600 grs, 3 to 6 cm width, from big and young animals. The whole cut –where the steaks come from– resembles a chorizo or «sausage», due to its somewhat cylindrical round shape. Rich, meaty, juicy, the steak of steaks. |
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Small Intestine
It is a typical regional dish. It is the first part of the small intestine of around 3 mts long and is either cut in small pieces or served in the form of a plait or braid. |
Sweetbread
Sweetbreads are the ultimate organ meat, fleshy appendix of young animals. Mostly important for them to be low in fat. Delicious when soaked in lemon juice. |
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Thin Flank
 It is the hindquarter flank, between the ribs and the hips. |
