Best 3 Chimichurri Muy Pefecto Recipes
**Descubra el chimichurri perfecto con nuestra colección de recetas más populares**
El chimichurri es una salsa verde llena de sabor que es la compañera perfecta para cualquier comida a la parrilla. Su sabor brillante y picante proviene de una combinación de hierbas frescas, vinagre, aceite de oliva y especias. Ya sea que esté buscando una receta clásica de chimichurri o algo más exclusivo, tenemos la receta perfecta para usted.
Nuestra colección de recetas de chimichurri incluye:
* **Chimichurri clásico:** Esta es la receta de chimichurri más popular, y por una buena razón. Es simple, fácil de hacer y está lleno de sabor.
* **Chimichurri de cilantro:** Esta receta le da un giro al clásico chimichurri agregando cilantro fresco. El resultado es una salsa brillante y cítrica que es perfecta para pescado y pollo.
* **Chimichurri de tomate asado:** Esta receta agrega tomates asados al chimichurri, lo que le da un sabor dulce y ahumado. Es una excelente opción para carnes a la parrilla o verduras asadas.
* **Chimichurri de aguacate:** Esta receta agrega aguacate al chimichurri, lo que lo hace cremoso y delicioso. Es una excelente opción para tacos, burritos y otros platos mexicanos.
* **Chimichurri de mango:** Esta receta agrega mango al chimichurri, lo que le da un sabor dulce y tropical. Es una excelente opción para platos de mariscos o ensaladas.
No importa cuál sea su preferencia, tenemos la receta de chimichurri perfecta para usted. ¡Así que comience a cocinar y disfrute del delicioso sabor del chimichurri!
AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)
Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!
Provided by Karina
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 3 mg, ServingSize 1 serving
EASY CHIMICHURRI
I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.
Provided by mariap430
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
- Refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g
CHIMICHURRI
Chimichurri is a herbaceous and vinegary sauce from Argentina that's classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise to marinate chicken cutlets. (That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob.) Combine chimichurri with equal parts olive oil to use as a marinade and dressing for grilled vegetables. Add a few crushed cloves of garlic to that same mixture, brush it on a split ciabatta or baguette, and grill or broil it for an oregano-packed take on garlic bread. It may be tempting to think of a chimichurri as a sort of Argentine parallel to Italian pesto, but it is not: While pesto is made in a mortar and pestle and emulsified into a creamy mixture with a base mostly comprised of olive oil, chimichurri is made with chopped dried herbs that are steeped in hot salty water (the brine is called salmuera) and vinegar, with less olive oil added. Its texture comes from the dried herbs rehydrating in salt water. Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.
Provided by J. Kenji López-Alt
Categories condiments, sauces and gravies, side dish
Time 35m
Yield About 1 cup
Number Of Ingredients 12
Steps:
- Combine dried oregano, paprika, red-pepper flakes and cumin, if using, in a large bowl. Add hot water and a big pinch of salt and stir with a fork. Add vinegar and stir to combine.
- Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, then drizzle in about 2 tablespoons of olive oil and work the garlic and oil around the mortar until it emulsifies and no loose oil remains. Scrape this garlic mixture into the bowl with the oregano mixture and stir to combine. (Alternatively, smash garlic cloves on a cutting board with the flat side of a chef's knife. Sprinkle with a pinch of kosher salt, then use the side of your knife to scrape the mixture back and forth until a paste forms. Drizzle a little olive oil over the paste and work it in with the side of the knife. Repeat until you've added about a tablespoon of olive oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture, add the remaining olive oil, and stir to combine.)
- Add minced fresh oregano and parsley and stir to combine. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper. Unused chimichurri can be stored in a sealed container in the refrigerator for several weeks.
Tips for Making the Perfect Chimichurri Sauce:
- Use fresh herbs. Fresh herbs will give your chimichurri sauce the best flavor. If you can't find fresh herbs, you can use dried herbs, but be sure to use half the amount.
- Choose the right type of vinegar. The type of vinegar you use will also affect the flavor of your chimichurri sauce. Red wine vinegar is a classic choice, but you can also use white wine vinegar, balsamic vinegar, or even apple cider vinegar.
- Don't over-chop the herbs. You want the herbs to be finely chopped, but you don't want to turn them into mush. A few rough pieces of herbs will add texture and flavor to the sauce.
- Let the sauce rest. After you've made your chimichurri sauce, let it rest for at least 30 minutes before using it. This will allow the flavors to meld and develop.
Conclusion:
Chimichurri sauce is a versatile condiment that can be used on a variety of dishes. It's perfect for grilled meats, roasted vegetables, and even fish. It's also a great way to add flavor to salads, sandwiches, and wraps. So next time you're looking for a way to add some extra flavor to your food, give chimichurri sauce a try. You won't be disappointed!
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