Asado Paraguayo is a beloved tradition in Paraguay, much like Argentina's famous Asado.
It's a time for families and friends to come together and enjoy a delicious spread of grilled meats accompanied by salads, veggies, and, of course, Sopa Paraguaya—a must-have dish.
While beef takes the spotlight, you'll also find pork, lamb, and chicken on the grill. Popular cuts like vacio (flank steak), costilla (short ribs), and entraña (skirt steak) offer a variety of flavors that everyone enjoys.
Grilling Techniques
Grilling is the most critical step in preparing the perfect asado. The traditional method uses wood or charcoal to grill the meat over an open flame. The heat source should be placed on one side of the grill, allowing the meat to cook slowly and evenly.
Cook the meat low and slow to ensure it is tender and juicy. Monitoring the grill's temperature and adjusting the heat as needed is essential. Use a grill basket to grill sausages and morcilla, which can be challenging to cook without falling apart.
Asado Paraguayo is a traditional Paraguayan barbecue method that centers around grilling high-quality beef cuts, such as ribs, sirloin, and flank steak, over an open flame or charcoal grill.
The meat is typically marinated with a simple mixture of salt, garlic, herbs like parsley and oregano, and sometimes vinegar or lemon juice for added flavor.
Asado Paraguayo is often accompanied by side dishes like mandioca, sopa paraguaya, a traditional cornbread made with cornmeal, cheese, and onions, grilled vegetables, chimichurri sauce, and fresh salads, making it a delightful and social culinary event in Paraguay.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Short Ribs or Spare Ribs: These cuts of meat are known for their rich flavor and tenderness. They contain a lot of marbling, which adds juiciness and enhances the dish's overall taste.
- Salt: The primary seasoning used in Asado enhances the meat's natural flavors. The meat is typically generously seasoned with salt on both sides before grilling. In Paraguay, Asado Paraguayo typically only uses salt to season the meat. Some people prefer coarse sea salt or kosher salt, as they are easier to handle and provide a nice crust on the meat when grilled. However, regular table salt can also be used if that is what you have.
- Lime: Lime juice provides acidity, which helps cut through the meat's richness. It adds a bright and tangy flavor that balances the savory elements. The lime juice also acts as a tenderizer, helping slightly break down the meat fibers.
How to Make Asado
Note: The full instructions are provided in the recipe card below.
On an open grill with burnt-down coals or a medium-heat gas grill, add the ribs, squeeze one lime juice on top, and add the kosher salt and black pepper as desired, then cover. After 15 minutes, turn and repeat the process. Add the Chorizo to the grill and cook for around 30 minutes or until fully cooked. Grill the Short Ribs on medium heat for about 1 hour or until cooked to your liking. Enjoy
FAQ
My Meat Is Tough. What Did I Do Wrong?
Tough meat can result from overcooking or not allowing the meat to rest after grilling. Ensure you're grilling over low heat and cooking until the meat reaches the desired doneness. After grilling, let the meat rest for a few minutes before slicing to allow the juices to redistribute.
The Meat Is Too Salty. What Can I Do?
Be mindful of the salt used in the seasoning to avoid overly salty meat. If the meat turns out too salty, you can balance it by serving it with neutral side dishes like bread, rice, or potato salad. Alternatively, make a quick sauce with lime juice and a touch of sugar to counteract the saltiness.
The Meat Is Sticking to the Grill Grates. How Can I Avoid This?
Ensure the grates are clean and well-oiled before cooking to prevent meat from sticking to the grill. You can also lightly oil the meat itself and avoid moving it around too much while grilling, as this can cause it to stick.
Related Recipes:
Recipe
Easy Asado
Ingredients
- 10 lb Short ribs or Spare ribs
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 4 Limes
Instructions
- On an open grill with burnt-down coals or a medium heat gas grill, add the ribs, squeezed one lime juice on top, and add the kosher salt and black pepper as desired, then cover.
- After 15 minutes, turn and repeat the process. Add the Chorizo to the grill and cook for around 30 minutes or until fully cooked.
- Grill the Short Ribs on medium heat for about 1 hour or until cooked to your liking. Enjoy our Perfect grilled short ribs with Homemade Sausage "Asado con Chorizo" with a nice cold beer!Enjoy our Asado con Chorizo
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.