This is Laucha
from Locos por el Asado.
I've been a grill master
since I was a kid,
and I love cooking with fire.
My friends at Gaucho Grill,
an iconic Argentinian steakhouse
in Southern California,
invited me to try
all their delicious dishes
and to put my grilling skills
to the test.
You are invited to join me
on this beautiful fiery adventure.
Here, we'll learn
everything about the Asado,
and, of course,
eat deliciously.
Welcome to Gaucho TV.
First episode
of this beautiful adventure
with my friends from Gaucho TV.
First of all,
subscribe to this channel,
where you'll find fantastic recipes.
Okay, let's start
with something traditional,
the first thing that is served
in a traditional Argentinian BBQ.
The chorizo.
One of the most classic sausages.
It's called "a marriage"
when it's paired with a morcilla.
Maybe we can make morcilla
some other time.
Gaucho Grill gave me their recipe.
We read it,
we wrote it down,
and we'll try to replicate it
the best way possible.
Let's compare.
The thing about chorizos
in Argentina,
is that every butcher shop,
every butcher,
and every BBQ restaurant
usually makes their own.
So they have different flavors.
That makes them more delicious
because you never have
the same choripan,
the same chorizo,
when you go to the butcher
shops or the restaurants.
So today we'll make
Gaucho Grill's chorizo.
And we're gonna see how it goes.
I'm sure it will be great.
We're not gonna just cook it,
we're gonna make it from scratch.
So if you want to have
Argentinian chorizo at home,
let's get to work, people.
There are two ways to make
chorizo Criollo here in Argentina.
Some will use 100% pork,
and other will use
a blend with beef.
That's your choice.
Gaucho Grill uses the blend.
I think it's fantastic
because it has the best
of each style of meat.
You have the pork,
the red meat,
the beef that provides
some delicious flavors.
Let's see what pork cut
we chose for this today.
This cut is known as "bondiola."
It's the pig's neck.
You can also use the shoulder.
But the cuts need to have
some intramuscular fat,
that way it will be way more tasty,
and you'll have
a more juicy chorizo.
It won't dry up completely.
Take a look at this.
Look at the intramuscular fat.
This provides
a lot of moisture and flavor.
Now, let's take a look at the beef.
Basically, you can use any cut.
But I recommend it to be
as lean as possible,
this way the flavor
from the fat of the beef
won't overpower the chorizo
because we have plenty pork fat.
Finally,
and this is very important,
so you can give it
a lot of flavor and juices,
we are adding more pork fat.
It's important to get small pieces,
like this part of the flank.
I'll tell you the quantities,
just in case,
so you can write it down
and do it at home.
It's 70% pork,
30% beef,
And from this 100%,
10% of pork fat.
Now we are going
to process all this,
we're going to grind it,
that way we'll get a beautiful
and harmonious blend.
After that, we'll put together
the chorizos together,
and add some spices
from Gaucho Grill.
We're making
Argentinian chorizos, people.
Let's do it.
We are dicing the bondiola,
the topside cap,
and the fat,
so we can fit it in the grinder.
You can see here the quantities
I was talking about.
We're gonna turn on
this super noisy machine,
so, before that,
let's talk about the next step.
Once we ran everything
through the grinder,
we are going to mix everything
and add some spices.
Let's begin.
Ground meat, check
how even it all turned out.
You can tell the different colors.
Obviously, we see
the white from the fat,
the pink color of the pork,
and the more darker color
of the beef.
Let's add some spices.
First, we'll add
some fresh vegetables.
We have onions,
you can also use shallots.
Let's add some,
it provides a lot of moisture.
We're adding chopped garlic,
all fresh,
and now we move on
to the dry spices.
We have some oregano.
A little bit of nutmeg.
Don't overdo it.
Here we have chili flakes.
We're gonna be generous
so it's deliciously spicy.
Some dill seeds.
Just a touch.
Salt, of course.
Once we have almost everything,
because there's one
big ingredient left to add,
what you can do to check
if it's seasoned correctly,
is to pinch a little ball,
after thorough mixing,
put it in the microwave,
the oven, or the griddle,
cook it and then try it.
Once you think
the flavor is perfect,
then it's time to make
the chorizos.
If you do it before,
you might make 10 or 20 chorizos,
that are not good.
To finish this, we're adding
a bit of white wine.
This way we'll boost
this moisture
and, mostly, add more flavor.
If you can wait, it's better
to take this to the fridge.
It's important
for this mix to be really cold.
Here we have
the famous "tripa" casing.
We marinated this in lemon,
you can use vinegar as well.
That way, it will have a mild flavor
and will keep its color.
We are all set.
Now we have to use
another filling machine
and we'll start putting
together our chorizos.
You can make your own
chorizos at home, people.
It's not that hard, right?
Let's go.
Okay, my friends.
We have the chorizos
finished and ready.
The traditional chorizo
weighs around 4 oz.
We shaped them like this,
you can make
them bigger, smaller,
bonbon style, as you like.
But this is here,
traditional Argentinian chorizo,
the same chorizo
you'll find at Gaucho Grill.
I'm sure the one
at Gaucho Grill is more delicious.
Now it's time to try them out.
But we're not doing that today.
It will happen
on the next episode,
where we'll show you
how to cook this chorizo
just as they do it
at Gaucho Grill.
With a fabulous criolla sauce,
a very traditional
Argentinian sauce,
all this over the heat
of the coals.
Before we go,
we ask you to subscribe to this
beautiful Gaucho TV channel,
hit the like button
and leave your comments
for any questions you may have.
We'll see you in a bit,
in episode two.
How to cook these
homemade chorizos
that we made with you guys.
See you next time!
