Cachopo Asturiano
A stunning Asturian beef masterpiece: two thin beef steaks wrapped around melted cheese and jamón, breaded, fried until golden, and served with a bold pepper sauce. Elegant enough for company, simple enough for weeknight dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 645
- Protein
- 42g
Ingredients
- 4 steaks beef steaks (thin-cut, such as tenderloin or sirloin, 3–4 oz each)
- 3 oz Asturian or Manchego cheese, sliced thin
- 2 oz jamón ibérico or Spanish ham, sliced thin
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 large red bell pepper, roasted and peeled
- 1.5 cups neutral oil (for frying)
- 1 pinch salt and black pepper
Instructions
- 1
Place one beef steak on the cutting board and cover it with plastic wrap or parchment paper, then use a meat mallet to pound it flat until it is about 1/8 inch thick, about 30 seconds of gentle, even strikes.
- 2
Repeat step 1 with the remaining three beef steaks, creating four very thin, uniform pieces.
- 3
Lay one flattened steak on the cutting board, then arrange one slice of cheese and one slice of jamón in the center, leaving a 0.5-inch border on all sides.
- 4
Fold the left edge of the steak up and over the filling, then fold the right edge on top, pressing gently so the edges overlap and seal around the filling.
- 5
Repeat steps 3 and 4 with the remaining three steaks and filling until you have two sealed cachopo packets.
- 6
Pour flour into a shallow bowl, crack the two eggs into a second shallow bowl and whisk them with a fork until uniform and pale, about 30 seconds.
- 7
Pour panko breadcrumbs into a third shallow bowl.
- 8
Take one cachopo packet, dip it into the flour until both sides and edges are lightly coated, then tap gently to remove excess flour.
- 9
Dip the floured cachopo into the beaten egg until fully coated, then place it into the panko breadcrumbs and press gently so the crumbs adhere to all surfaces.
- 10
Repeat steps 8 and 9 with the second cachopo packet until both are fully breaded.
- 11
Pour the neutral oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil shimmers and a breadcrumb sizzles immediately when dropped into it, about 3–4 minutes.
- 12
Carefully place one breaded cachopo into the hot oil and fry until the crust turns deep golden brown, about 3–4 minutes, watching for a steady, active sizzle.
- 13
Using a slotted spatula or two forks, flip the cachopo gently and fry the second side until it is also deep golden brown, about 3–4 minutes.
- 14
Transfer the cooked cachopo to a paper-towel-lined plate to drain briefly, about 1 minute.
- 15
Repeat steps 12, 13, and 14 with the second breaded cachopo until both are cooked and drained.
- 16
Chop the roasted red bell pepper into small pieces (about the size of peas) and place in a small bowl, then season with a pinch of salt and pepper.
- 17
Place one hot cachopo on each dinner plate, spooning the red pepper sauce around it (not on top, so the crust stays crispy), and serve immediately.
Tools you’ll need
- cutting board
- meat mallet
- plastic wrap or parchment paper
- three shallow bowls
- fork (for whisking eggs)
- large heavy-bottomed skillet (12-inch)
- cooking thermometer (optional, for oil temperature)
- slotted spatula or two forks
- paper towels
- two dinner plates
- small bowl
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