Have you ever heard of cachopo? If not, get ready for a treat! Cachopo is basically a giant, super-stuffed, breaded, and fried meat sandwich from Asturias, a beautiful region in northern Spain. Think of it as Spain’s answer to chicken fried steak, but with a whole lot more going on. It’s hearty, satisfying, and absolutely bursting with flavor. I’m going to walk you through my favorite cachopo recipe so you can bring a little bit of Spain into your own kitchen. Get ready to impress your friends and family! This cachopo recipe is a game changer!
Table of Contents
Key Takeaways:
- Cachopo is a delicious, stuffed, breaded, and fried meat dish from Asturias, Spain.
- This recipe uses readily available ingredients and easy-to-follow instructions.
- Don’t be afraid to experiment with different fillings to create your own unique cachopo!
- Proper breading and frying techniques are essential for a crispy, golden-brown result.
- Serve your cachopo with crispy fries, roasted peppers, or a fresh salad for a complete meal.
What Exactly IS Cachopo, Anyway? 🤔
Before we dive into the recipe, let’s talk a bit more about what makes cachopo so special. As I mentioned, it hails from Asturias, a region known for its stunning landscapes and delicious food. Cachopo is a relatively recent invention, only becoming popular in the mid-20th century, but it has quickly become one of the region’s most iconic dishes.
The basic idea is simple: two large slices of beef (usually sirloin or veal) are stuffed with ham and cheese, breaded, and then deep-fried until golden brown and crispy. The result is a massive, juicy, and incredibly satisfying dish that’s perfect for sharing (or not, if you’re really hungry!).
“Cachopo is more than just a meal; it’s an experience!”
My Go-To Cachopo Recipe: Step-by-Step
Alright, let’s get cooking! This cachopo recipe is my personal favorite, and I’ve tweaked it over the years to make it as easy and delicious as possible.
Ingredients:
- 2 large beef sirloin steaks (about 1/4 inch thick) – Veal can also be used
- 4 slices of Serrano ham (or prosciutto)
- 4 slices of Manchego cheese (or provolone)
- 2 eggs, beaten
- 1 cup all-purpose flour
- 2 cups breadcrumbs (panko breadcrumbs work great!)
- Salt and pepper to taste
- Olive oil or vegetable oil for frying
Equipment:
- Meat mallet
- 3 shallow dishes for breading
- Large frying pan or deep fryer
Instructions:
- Prep the Meat: Place each steak between two sheets of plastic wrap. Use a meat mallet to pound the steaks until they are about 1/8 inch thick. This will tenderize the meat and make it easier to work with. Season both sides with salt and pepper.
- Assemble the Cachopo: Lay one steak flat on a clean surface. Layer two slices of ham and two slices of cheese on top of the steak, leaving a small border around the edges. Top with the second steak, pressing down gently to seal.
- Bread the Cachopo: This is a crucial step for achieving that perfect crispy crust. Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- First, dredge the cachopo in the flour, making sure to coat it evenly. Shake off any excess flour.
- Next, dip the floured cachopo in the beaten eggs, ensuring it’s fully coated.
- Finally, dredge the cachopo in the breadcrumbs, pressing firmly to help them adhere. Make sure every inch is covered! You can even double bread it if you want an extra thick crust!
- Fry the Cachopo: Heat about 1/2 inch of oil in a large frying pan over medium-high heat. The oil should be hot enough that a small piece of breadcrumb sizzles when dropped in.
- Carefully place the breaded cachopo in the hot oil. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan; you may need to fry it in batches.
- Use a slotted spoon to remove the cachopo from the pan and place it on a wire rack lined with paper towels to drain excess oil.
- Serve and Enjoy! Let the cachopo cool slightly before serving. It’s traditionally served whole, but you can also cut it into slices. Serve with your favorite sides, such as:
- French fries 🍟
- Roasted red peppers 🌶️
- A simple green salad 🥗
- Patatas Bravas
Tips and Tricks for the Perfect Cachopo
Want to take your cachopo game to the next level? Here are a few tips and tricks I’ve learned over the years:
- Choose the Right Meat: Sirloin or veal are the most traditional choices, but you can also use other cuts of beef, such as flank steak or skirt steak. Just make sure the meat is tender enough to be pounded thin.
- Don’t Overfill: It’s tempting to load up the cachopo with tons of filling, but too much filling can make it difficult to seal and cook properly. Stick to a moderate amount of ham and cheese.
- Seal it Tight: Make sure the edges of the cachopo are well-sealed to prevent the filling from leaking out during frying. You can use a toothpick to secure the edges if needed.
- Use Fresh Breadcrumbs: Fresh breadcrumbs will give you a lighter, crispier crust than store-bought breadcrumbs. To make your own, simply pulse stale bread in a food processor until it forms fine crumbs.
- Control the Oil Temperature: Maintaining the correct oil temperature is crucial for achieving a golden-brown and crispy crust. If the oil is too hot, the cachopo will burn on the outside before it’s cooked through on the inside. If the oil is not hot enough, the cachopo will absorb too much oil and become greasy.
- Don’t overcrowd the pan: Overcrowding the pan will lower the oil temperature and result in a soggy cachopo. Fry it in batches if needed.
Variations on the Classic Cachopo Recipe
The beauty of cachopo is that it’s incredibly versatile. Once you’ve mastered the basic recipe, you can start experimenting with different fillings and variations. Here are a few ideas to get you started:
- Cachopo with Mushrooms and Cheese: Add sautéed mushrooms to the filling for an earthy and savory twist.
- Cachopo with Piquillo Peppers: Piquillo peppers are sweet and slightly spicy, and they pair perfectly with ham and cheese.
- Cachopo with Chorizo: Replace the ham with chorizo for a spicier and more flavorful cachopo.
- Cachopo with Cabrales Cheese: Cabrales is a strong and pungent blue cheese from Asturias. It’s not for the faint of heart, but it adds a unique and unforgettable flavor to cachopo.
- Seafood Cachopo: Use fish fillets (like cod or hake) instead of beef, and fill with shrimp, crab, or other seafood.
Cachopo Filling Variations
Seafood: Shrimp, crab, or other seafood for a different take on the classic dish.
Mushrooms: Adds an earthy and savory flavor.
Piquillo Peppers: Sweet and slightly spicy peppers that complement ham and cheese.
Chorizo: Provides a spicier and more flavorful alternative to ham.
Cabrales Cheese: A strong, pungent blue cheese for a unique and bold flavor.
Serving Suggestions and Pairings
Cachopo is a hearty dish, so you don’t need a lot of sides to make it a complete meal. As I mentioned earlier, french fries, roasted red peppers, and a simple green salad are all great choices.
Here are a few other serving suggestions:
- Patatas Bravas: These spicy potatoes are a classic Spanish tapa that pairs perfectly with cachopo.
- Alioli: This garlic mayonnaise is a delicious dipping sauce for cachopo and fries.
- Spanish Cider: Asturias is famous for its cider, and it’s the perfect drink to enjoy with cachopo.
- Red Wine: A bold red wine, such as a Rioja or Ribera del Duero, will stand up well to the rich flavors of cachopo.
Why I Love Sharing This Cachopo Recipe
I’m passionate about sharing delicious recipes and experiences, especially those that connect us to different cultures. That’s why I created FeastVibes! You can learn more about our mission to bring people together through food on our about us page.
This cachopo recipe isn’t just about making a meal; it’s about experiencing a taste of Asturias and sharing that experience with others. It’s a dish that’s meant to be enjoyed with friends and family, and it’s sure to be a crowd-pleaser.
If you’re looking for more recipe inspiration, be sure to check out the recipes section of my website. You’ll find a wide variety of delicious and easy-to-follow recipes from around the world.
Final Thoughts on This Cachopo Recipe
So there you have it – my ultimate cachopo recipe! I hope you enjoy making it as much as I do. It’s a fun, delicious, and satisfying dish that’s perfect for any occasion. Don’t be afraid to experiment with different fillings and variations to create your own unique version. And most importantly, have fun!
Cachopo Recipe: How to Make Crispy, Stuffed Spanish Delight at Home
Description
Experience the flavors of Asturias with this Ultimate Cachopo Recipe—tender beef sirloin stuffed with Serrano ham and Manchego cheese, breaded to a golden crisp, and fried to perfection. Ready in just 30 minutes, it’s a show-stopping, shareable dish that pairs beautifully with fries, roasted peppers, or a fresh salad. Perfect for family dinners or entertaining guests!
ingredients
Instructions
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Instructions
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Prep the Meat:
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Place each steak between plastic wrap and pound with a meat mallet to 1/8″ thickness. Season both sides with salt and pepper.
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Assemble:
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Lay one steak flat. Top with 2 slices of ham and 2 slices of cheese, leaving a small border. Cover with the second steak and press edges to seal.
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Breading Station:
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Dish 1: Flour
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Dish 2: Beaten eggs
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Dish 3: Breadcrumbs
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Dredge the sealed cachopo in flour (shake off excess), then egg, then breadcrumbs (press firmly). For extra crunch, repeat the egg + breadcrumb step.
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Fry:
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Heat ½″ oil in a large pan over medium-high heat. When a breadcrumb sizzles on contact, carefully add the cachopo. Fry 3–4 minutes per side, until golden brown and cooked through. Don’t overcrowd the pan.
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Drain & Serve:
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Transfer to a wire rack or paper towel–lined plate to drain. Let rest 2–3 minutes, then slice and serve.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 800kcal
- % Daily Value *
- Total Fat 50g77%
- Saturated Fat 18g90%
- Sodium 1200mg50%
- Total Carbohydrate 40g14%
- Sugars 2g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Meat Choice: Sirloin or veal work best; flank or skirt steak are good alternatives.
- Seal Edges: Use toothpicks if needed to prevent filling leaks.
- Breadcrumb Tip: Homemade panko from stale bread yields the crispiest crust.
- Oil Temp: Aim for 350 °F (175 °C) to avoid greasy or burnt cachopo.
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