Cachopo is one of the most characteristic beef dishes of Asturian cuisine, although its consumption has now spread throughout Spain and the Canaries. It consists of two thin beef fillets stuffed with cheese, ham or even vegetables, coated in breadcrumbs, and fried in hot oil.
Often served with chips as a main meal or can be sliced and served as a tapa.
Ingredients
- 2 thin steaks of approx. 150g each
- 50g of sliced Serrano ham
- 50g of sliced cheese
- 3 or 4 small mushrooms sliced (optional)
- Flour
- 1 medium egg
- Breadcrumbs
- Frying oil
- Salt and pepper
Instructions
- If using mushrooms, fry lightly in butter or oil and set aside.
- Heat plenty of oil in a frying pan.
- Place the steaks on a board and flatten them.
- Spread the mushrooms, ham and cheese slices over one of the fillets and place the second fillet on top so that they fit together.
- Roll the cachopo in a plate of flour.
- Dip the cachopo in the beaten egg.
- Coat the cachopo in breadcrumbs and set aside.
- Fry the cachopo in the hot oil and let it cook for approximately 5 minutes, turning it over when half way.
- Remove the cachopo and let it rest briefly on a plate with kitchen paper to absorb the excess oil.
