Grilled Chinchulines with Pascuense Twist

Ingredients

In this Pascuense adaptation, the traditional Uruguayan Chinchulines are infused with Pascuense spices, adding a unique twist to the dish. The marinade incorporates Pascuense flavors, such as native herbs and spices, to create a distinct taste that reflects the culinary traditions of Easter Island. We alse have the original recipe for Chinchulines, so you can check it out.

• 1 kg (2.2 lbs) beef intestines 1 kg (2.2 lbs) beef intestines
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Clean the beef intestines thoroughly, removing any excess fat or debris. Cut them into manageable pieces.
2. 2.
   In a bowl, combine the olive oil, minced garlic, paprika, cumin, oregano, salt, black pepper, and lemon juice. Mix well to create a marinade.
3. 3.
   Place the beef intestines in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the intestines, ensuring they are evenly coated. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the marinated beef intestines from the refrigerator and let them come to room temperature.
6. 6.
   Grill the chinchulines for about 5-7 minutes per side, or until they are crispy and cooked through.
7. 7.
   Once cooked, remove the chinchulines from the grill and let them rest for a few minutes.
8. 8.
   Slice the chinchulines into bite-sized pieces and serve hot.

Treat your ingredients with care...

• Beef intestines — Ensure thorough cleaning of the intestines to remove any impurities before marinating. It is recommended to soak them in water with a splash of vinegar for a few hours before cleaning.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili powder to the marinade.
• Serve the grilled chinchulines with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a milder taste, reduce the amount of spices in the marinade.
• Make sure to preheat the grill properly to achieve a nice char on the chinchulines.
• If beef intestines are not readily available, you can substitute with pork intestines or even chicken gizzards for a different twist.

Serving advice

Serve the Grilled Chinchulines with a Pascuense Twist as a main course alongside roasted vegetables or a fresh salad. Garnish with chopped fresh herbs, such as cilantro or parsley, for added freshness.

Presentation advice

Arrange the sliced chinchulines on a platter, allowing their crispy texture to be showcased. Drizzle a bit of olive oil over the top and sprinkle with a pinch of paprika for an attractive presentation.