Mi Asado en Costa Rica - Recetas del Mundo
Recipe Information
Asado
Cultural Context
Asado is a traditional Uruguayan barbecue that dates back to the gaucho culture of the 19th century, symbolizing communal gatherings and family bonds. This cooking method celebrates the quality of local meats and the art of grilling, often accompanied by friends and family. Today, asado is a cherished ritual not just in Uruguay but across South America, with variations in different countries reflecting local flavors and customs.
beef ribs
🥗Healthier: chicken thighs
💰Cheaper: pork ribs
Chicken is lower in fat, while pork ribs are often less expensive.
chimichurri sauce
🥗Healthier: salsa verde
💰Cheaper: olive oil + vinegar
Salsa verde offers a fresh alternative, while the olive oil and vinegar mix is budget-friendly.
Prepare the grill with wood or charcoal, allowing it to heat until covered in ash.
Season the meats with salt and black pepper before placing them on the grill.
Arrange the Lomo Liso, Lomo Vetado, Asado de Tira, Longaniza, and Punta de Ganso on the grill, cooking until browned and tender.
Cook the blood sausage for about 10-15 minutes, turning occasionally until heated through.
Baste the meats with chimichurri sauce during the last few minutes of cooking for added flavor.
Remove the meats from the grill and let them rest for a few minutes before slicing.
Serve the grilled meats with additional chimichurri sauce on the side.
Cooking Techniques
Equipment Needed
Spice Level:
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