Recipe names sometimes hold more secrets than the flavor they unlock.
Now we’re not hinting criticism towards online recipe’s more than we’re teasing fascinating origins behind some of the food words we take for granted in everyday speech.
Take for example, ‘asado’: quite often referred to as a dish, asado truly means a social cook and in this case, a party held for and by the South American version of the cowboy.
Much like America’s iconic figure from the Southwest, the Gaucho, a skilled horse rider, was considered untamable. They were unruly and could not be held to any societal expectations because they were nomadic, not the type that would settle down. During the 18th and 19th century, you would find the Gaucho’s moving cattle throughout Argentina, Uruguay and points in between.
When Gaucho’s would break for dinner, an asado would happen. Regardless of what was served, chicken, beef or pork, the process would start with hardwood gathered and burned down to coals at which point the meat would go on racks over the fire. Generally, Gaucho’s preferred the quebracho tree as it smokes very little.
With the main course needing hours to cook over the coals, Gaucho’s would enjoy chorizo, black puddings and sweetbreads along with their talk of conquests and other matters related to the life of wandering the cattle trails. Today, the lifestyle of the Gaucho has all but disappeared and even the definition of the word itself has become a generalized term for someone who lives in a rural setting, leading a rural life.
So, from a party atmosphere on the South American trail hundreds of years ago, to the group of friends you have in your kitchen right now, Claude’s Mexican Style Asado is a quick and easy dish to make as a centerpiece for picky party eaters.
Let’s start with the sauce and you’ll need these ingredients:
2 cups Claude's Western Style BBQ Sauce
2 ancho chiles from can
1 cup diced tomato
1 TSP. cumin
1 TBS. honey
1 TSP. kosher salt
1 TBS. vegetable oil
Put Claude's Western Style BBQ Sauce in blender, add ancho chiles, tomato, cumin, honey, salt and oil. Pulse to blend and set aside.
PORK
- 1/2 cup flour
- 1 TSP. kosher salt
- 4 lbs. pork butt, cubed
- 2 TBS. vegetable oil
- 1 cup diced bacon
- 1 cup chopped red onion
- 6 cloves garlic, chopped
- 1 cup chicken stock
In a bowl, combine flour, salt and pork, toss to mix and set aside.
In a Dutch oven add bacon, when hot then add onion and garlic. Cook for 4 min until onion and garlic is soft.
Raise heat to medium high and add pork cubes. Cook turning as necessary until well browned. Add the sauce from the blender and cook over low heat for 30 min. Serve hot with side dish of your choice.
