Holidays & Special Occasions
Chilean Independence Day Barbecue
Ingredients
- - 1.5 kg (3.3 lb) mixed beef cuts (such as flank, short ribs, or sirloin), suitable for grilling
- - 6 chorizo or longaniza sausages
- - 6 crusty bread rolls (marraqueta or similar), for choripanes
- - Coarse salt, to taste
- - Pebre (see recipe in this book), to serve
- - Ensalada chilena (see recipe in this book), to serve
Method
- Light the grill well in advance, allowing the coals to burn down to a steady, even heat with no open flames.
- Season the beef cuts generously with coarse salt just before grilling.
- Place the sausages on the grill first, as they cook relatively quickly; turn occasionally until browned and cooked through, about 15-20 minutes.
- Add the beef cuts to the grill, cooking slowly over indirect heat, turning occasionally, until done to preference (allow roughly 20-40 minutes depending on the cut and thickness).
- Rest the meats for 5-10 minutes before slicing.
- Serve a sausage in a split bread roll as a choripán, and slice the beef to share alongside pebre and ensalada chilena.
Introduction: Asado is the centerpiece of Fiestas Patrias, Chile's Independence Day celebrations every September, when families and friends gather around the grill for hours of slow-grilled meats, choripanes and pebre — a tradition of shared, unhurried outdoor cooking found across the country.
Cultural Background: Asado is the centerpiece of Fiestas Patrias, Chile's Independence Day celebrations every September, when families and friends gather around the grill for hours of slow-grilled meats, choripanes and pebre — a tradition of shared, unhurried outdoor cooking found across the country.
Tips: Patience is the key to good asado — let the coals burn down properly and cook slowly rather than rushing over high flames.
Variations: Regional variations add lamb or pork; some families include a parrillada of mixed offal cuts alongside the classic beef. Grilled vegetables and plant-based sausages are a common modern addition for vegetarian guests.
Storage: Refrigerate any leftover cooked meat in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over low heat, or briefly back on a hot grill, to avoid drying the meat out. Nutrition (approx., per serving) Approx. 560 kcal, 38g protein, 20g carbohydrate, 36g fat, 2g fiber per serving.
FAQs
Q: What is a choripán?
A: A grilled sausage served in a crusty bread roll, often topped with pebre, eaten as a quick bite during a long asado.
Q: Is asado only for Independence Day?
A: No, it's an everyday weekend tradition too, but it becomes especially central during Fiestas Patrias in September.