Ingredients with Measurements:
- 4 thin beef steaks
- 8 slices of cooked sausage
- 8 slices of cheese (cheddar or any melting cheese of your choice)
- 1 cup of breadcrumbs
- 1/2 cup of flour
- 2 eggs
- Salt and pepper to taste
- Oil for frying
Special Equipment Needed:
- Meat mallet
- Plastic wrap
- Frying pan
- Tongs
Step-by-Step Instructions:
1. Place each beef steak between two pieces of plastic wrap and pound with a meat mallet until they are thin and even.
2. Season each steak with salt and pepper.
3. Place two slices of cooked sausage and two slices of cheese on top of one steak, leaving a small border around the edges.
4. Place another steak on top of the sausage and cheese, pressing the edges together to seal.
5. Repeat with the remaining steaks, sausage, and cheese.
6. In a shallow dish, beat the eggs with a fork.
7. In another shallow dish, mix the breadcrumbs and flour.
8. Dip each cachopo in the beaten eggs, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the steak to ensure they stick.
9. Heat the oil in a frying pan over medium-high heat.
10. Fry each cachopo for 3-4 minutes on each side, until golden brown and crispy.
11. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 31g
Protein: 43g
Substitutions for ingredients:
- Beef steaks can be substituted with pork or chicken cutlets.
- Cooked sausage can be substituted with ham or bacon.
- Cheddar cheese can be substituted with any melting cheese of your choice.
Variations:
- Add sliced onions or peppers to the filling for extra flavor.
- Use different types of cheese for a different taste.
- Serve with a side of tomato sauce or aioli.
Tips and Tricks:
- Make sure to pound the steaks evenly to ensure they cook evenly.
- Use a non-stick frying pan to prevent the cachopos from sticking.
- Let the cachopos rest for a few minutes before cutting to prevent the cheese from oozing out.
Storage Instructions:
Cachopos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the cachopos in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the cachopos on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or a sprinkle of paprika.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested Side Dishes:
Serve with a side of roasted potatoes or a green salad.
Troubleshooting Advice:
If the cachopos are not crispy enough, increase the heat of the oil or cook for a few more minutes.
Food Safety Advice:
Make sure the beef steaks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
Cachopo is a traditional dish from Asturias, Spain, made with two thin beef steaks filled with ham and cheese.
Flavor Profiles:
Savory, cheesy, and crispy.
Serving Suggestions:
Serve hot as a main dish.
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Region: Spanish