Nicaraguan Style Churrasco is a national favorite grilled meat dish. The chimichurri is a traditional condiment, and that flavor combined with the Latin American style meat rub is what makes Nicaraguan Style Churrasco a feast to remember. You can use any kinds of meats you like, but beef, chicken, sausages and pork are most common. Also, the proportions of various meats in this recipe are just suggestions. You can adjust it to your personal tastes.
Nicaraguan Style Churrasco Recipe-
- olive oil spray
- Latin American style grilled meat rub
- 2 or 3 lb. choice cut whole beef tenderloin
- 1 lb. bratwurst sausages
- 1 or 2 lb. baby-back pork ribs
- 1 lb. pork tenderloin
- 1 or 2 lb. chicken pieces
- chimichurri, for serving
- Cut the ribs into serving sized slabs. Chop the beef and pork tenderloins into chunks for skewering.
- In a very large bowl, place all the meats (except the bratwurst), pour over the meats a generous amount of the rub seasoning, and toss and mix the meats. Rub the seasoning into the meat well, and all over. Cover the bowl and allow to sit and season for about an hour.
- Heat your grille up to medium-high flame.
- When the grille is ready, spray the grate with some olive oil.
- Place the chicken on to grille first, as it will take longer to get done, and you want chicken to be well done.
- Next, when the chicken is about halfway done, skewer the bratwurst and place them on the grille
- When the bratwurst is browned on one side and ready to turn over, put the (skewered) beef and pork tenderloin chunks. About 2-3 minutes on each side will give you medium rare, and should time the whole procedure so all the meats are ready to eat at the same time.
- Some people also like to grille garlic bread to go with this meal. That’s optional, and up to you.
- When all the meats are ready, transfer them to a serving platter.
- Serve your Nicaraguan Style Churrasco with chimichurri on the side.
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