Top 4 Asturian Meat Dishes

Cachopo is a meaty delicacy from the Spanish region of Asturias, consisting of two veal or beef steaks filled with cheese and a slice of ham. The whole concoction is then coated in breadcrumbs and fried in hot oil. The dish is traditionally served with roasted potatoes, grilled peppers, and mushrooms on the side. Today, there are numerous versions of this classic dish prepared with fish, chicken, or pork.Expand

Solomillo al Cabrales is a traditional dish originating from the region of Asturias. The dish is usually made with a combination of beef tenderloin, Cabrales cheese, thyme, olive oil, salt, and pepper. The tenderloin is brushed with olive oil, then placed over thyme in a roasting pan and roasted until medium-rare. The thyme is discarded, and the tenderloin is then seared over high heat, removed from the pan, and wrapped in foil. After a few minutes, the meat is cut into small cubes (or thick slices for a main dish) that are arranged on a warmed plate. Each piece is sprinkled with sea salt and black pepper, then topped with a piece of strong blue cheese and drizzled with olive oil. The dish is served while still warm, usually as a tapa.Expand

Tortos is a traditional dish originating from the Asturias region. This humble dish is made with a combination of corn flour, ground pork that’s seasoned with paprika (picadillo), and eggs. The tortos (corn fritters) are made with a combination of corn flour, wheat flour, salt, water, and olive oil. Although they can be made with corn flour only, the wheat flour is usually added for better consistency. The dough is shaped into balls which are then left to rest in the fridge for a few hours. Later on, the dough is flattened and fried in hot olive oil on both sides until golden. The tortas are topped with ground pork and fried eggs, and the dish is ready to be served. Tortos asturianos is especially popular in rural areas.Expand

Carne gobernada is a traditional dish originating from the region of Asturias. The dish is usually made with a combination of beef, onions, garlic, white wine, oil, and salt. The beef is cleaned, cut into cubes, seasoned with salt, mixed with garlic, and sautéed in oil. Diced onions are added to the pan and the meat is cooked slowly. White wine is added to the pan and the meat is cooked until it's golden brown and soft. One should be extra careful not to let the onions burn while the meat cooks. Near the end of cooking, potatoes fried in olive oil are added to the pan, and the dish is ready to be enjoyed.Expand