Asturian cachopo
Language Resources

Asturian Cachopo

If you look up “cachopo” in the dictionary, you’ll find a curious definition: Tronco seco y hueco de árbol (dry, hollow tree trunk). But we can assure you that this sumptuous Asturian recipe has nothing to do with tree trunks.

The dish is basically ham and cheese placed between two thin beef fillets. It’s a simple recipe with mysterious origins. Some say it was invented sometime around 1953 in a bar in Oviedo, Spain. Others say it’s older.

Since this is such an easy and popular meal, it has many different variations; some restaurants even specialize in serving up different varieties. To make cachopo, you’ll need: 2 beef fillets (the size of which is up to you), slices of ham and cheese, egg, bread crumbs, flour, salt, and pepper.

Put the ham on one of the steak fillets, then cover with cheese, and put the other steak fillet on top of that. Carefully coat it with flour, beaten eggs, and bread crumbs. Next, fry in a generous amount of oil on medium heat (four minutes per side). Remove from the pan, place on absorbent paper and serve hot!

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