Chinchulines are a popular delicacy in Latin America. To prepare them, patience and technique are required, ensuring that excess fat is removed to achieve a juicy result. Once grilled, they develop a delicious flavor that is enhanced with a touch of lemon. Perfect for sharing at outdoor gatherings.
Chinchulines, after being defatted and marinated with lemon, are braided and grilled to acquire a tasty smoky flavor.
When they are well browned and juicy, they are served drizzled with more lemon juice and enjoyed among friends outdoors.
Their preparation requires attention and dedication, but the final result is worth it.
Chinchulines
Ingredients
2 kilograms of Chinchulines
100 milliliters of Lemon juice
Fine salt
10 milliliters of Lemon juice
Lemon sauce
3 tablespoons of Chopped parsley
1 Grated garlic clove
Preparation
Step 1 : To prepare the chinchulines, you should defat the mesentery or fatty side with a knife, removing half of the fat to prevent dryness.
Step 2 : Then, place them in a bowl and cover with water and the juice of 4 lemons or white vinegar.
Step 3 : Cover with plastic wrap and refrigerate for approximately 2 hours.
Step 4 : Subsequently, remove the chinchulines and join and tie the 3 ends of one side.
Step 5 : Then braid them and tie the remaining 3 ends.
Step 6 : Grill over a very hot grill, about 20 cm away and with plenty of coals underneath, cooking for 20 to 25 minutes before turning them over.
Step 7 : Salt and drizzle with lemon juice, continuing to cook for approximately 40 to 50 more minutes.
Step 8 : It is recommended to place the chinchulines at the start of the barbecue, when the fire is intense, and when they are light brown in color.
Step 9 : For the lemon sauce, grate the lemon peels and set aside.
Step 10 : Then, cut and squeeze the lemons, reserving the juice.
Step 11 : In a bowl, combine parsley and garlic, mix and store in the refrigerator until use.
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