Tenderized chinchulines grilled to perfection are a delicious option from Patagonia's cuisine. They are cooked in milk, then grilled with olive oil and lemon, gaining a unique flavor that makes them irresistible. Perfect for lovers of intense flavors. A southern delicacy.
Grilled tenderized chinchulines are a tasty dish that develops its best flavor when cooked with patience.
It is recommended to remove the fat from each piece and boil them in milk to achieve a soft and delicious texture.
Finally, a touch of olive oil, lemon, and grilling highlight their exquisite flavor.
It is a perfect option to enjoy with family.
Grilled Tenderized Chinchulines
Ingredients
1 kilogram of Chinchulines
500 milliliters of Milk
Grated zest of two lemons
20 milliliters of Lemon juice
1 pinch of Salt
1 pinch of Black pepper
Preparation
Step 1 : The chinchulines should have the fat removed and be cut into pieces about 10 cm long.
Step 2 : Then, they are boiled in milk for 45 minutes.
Step 3 : Once cooked, they are removed and coated with olive oil and a splash of lemon juice.
Step 4 : Afterward, they are grilled to brown on both sides.
Step 5 : Once browned, they are removed and served with lemon zest, salt, and ground black pepper.
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