Sabores del Asado Argentino

Argentine Asado Cooking Without Vegetable Oil

Step onto the pampas, where every fire is built on three honest fats. Slowly rendered beef tallow, snow white lard from pasture raised pigs, and rich extra virgin olive oil from the Mendoza foothills. No seed oils, no shortcuts, only the way the gauchos cook.

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Argentine Parrilla Recipes

Six beloved dishes from the Argentine grill and farmhouse kitchen. Each one made with honest fats that let the meat, the smoke, and the salt do the talking.

Asado de Tira con Chimichurri

Asado de Tira con Chimichurri

⏱ 1 hr 15 min🍽 4 servings🔥 Medium

The heart of every Argentine asado. Thick cross cut short ribs grilled slowly over wood embers until the bone slips clean, finished with a bright herbal chimichurri.

Ingredients

  • 1.5 kg short ribs, cross cut 3 cm thick (tira de asado)
  • Coarse sea salt (sal parrillera)
  • 1 large bunch fresh flat leaf parsley, finely chopped
  • 4 cloves garlic, minced very fine
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes (ají molido)
  • 6 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp warm water
  • 1 tsp fine sea salt for the chimichurri

Instructions

  1. Build a hardwood or quebracho fire and let it burn down to glowing embers. The grill grate should sit about 20 cm above the coals.
  2. Take the ribs out of the fridge 45 minutes before cooking. Pat dry. Salt generously on both sides with coarse parrillera salt.
  3. Combine parsley, garlic, oregano, red pepper flakes, fine salt, vinegar, and warm water in a bowl. Stir, then whisk in the olive oil. Rest 30 minutes so the flavors marry.
  4. Lay the ribs bone side down on the grill. Cook slowly for 35 minutes, never rushing the heat. The fat should render gently, not flare.
  5. Flip to the meat side and cook 15 more minutes until a deep crust forms. The internal temperature should reach 70°C / 158°F.
  6. Rest the ribs 8 minutes on a warm board. Slice between the bones and arrange on a platter.
  7. Spoon chimichurri generously over the top, with the rest passed at the table.
Provoleta a la Parrilla

Provoleta a la Parrilla

⏱ 20 min🍽 4 servings🔥 Easy

The classic asado opener. A thick disk of aged provolone seared in a screaming hot cast iron skillet until the outside crackles and the center runs molten.

Ingredients

  • 1 round of aged provolone cheese, 2.5 cm thick, about 400 g
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • Freshly cracked black pepper
  • Crusty country bread, to serve
  • 1 lemon, cut in wedges

Instructions

  1. Place a small cast iron skillet directly on the grill over very hot embers. Let it heat for 8 minutes until almost smoking.
  2. Pat the provolone disk dry. Dust both sides with oregano, red pepper flakes, and a grind of black pepper.
  3. Add the butter and olive oil to the hot skillet. They should sizzle on contact.
  4. Lay the provolone in the pan. Sear without moving for 3 to 4 minutes until a deep golden crust forms underneath.
  5. Flip carefully with a wide spatula. Sear the second side 2 to 3 minutes more. The middle should be soft and bubbling but the disk still holds its shape.
  6. Slide the skillet off the heat. Drizzle with a little extra olive oil and serve directly from the pan with crusty bread and lemon.
Empanadas Salteñas de Carne

Empanadas Salteñas de Carne

⏱ 2 hr🍽 16 empanadas🔥 Medium

The hand cut beef empanada from the northern province of Salta. Juicy, lightly spiced, with a flaky lard pastry that shatters at the first bite.

Ingredients

  • 500 g all purpose flour
  • 150 g cold lard, cubed
  • 1 tsp fine sea salt for the dough
  • 180 ml warm beef broth
  • 600 g beef chuck or skirt steak, hand diced very small
  • 2 large white onions, finely diced
  • 3 tbsp beef tallow or lard for cooking
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp red pepper flakes
  • 2 hard boiled eggs, chopped
  • 3 spring onions, finely sliced
  • Salt and pepper to taste

Instructions

  1. Rub the cold lard into the flour and salt with your fingertips until the texture looks like wet sand. Pour in the warm broth and bring together into a smooth dough. Wrap and rest 30 minutes.
  2. Melt the tallow in a wide pan over medium heat. Cook the onions with a pinch of salt for 12 minutes until very soft and glossy.
  3. Raise the heat. Add the hand cut beef and brown quickly, 4 minutes, keeping it juicy. Stir in paprika, cumin, and red pepper flakes. Season well. Cool completely, then refrigerate 30 minutes.
  4. Fold the chopped eggs and spring onions into the cold filling.
  5. Roll the dough thin and cut 12 cm rounds. Place a heaped spoon of filling in the center of each. Brush the edge with water, fold over, and pinch into the traditional rope braid (repulgue).
  6. Heat the oven to 220°C / 425°F. Bake the empanadas on a tray for 14 to 16 minutes until deep golden and the pastry crackles when pressed. Serve hot.
Locro Criollo

Locro Criollo

⏱ 3 hr 30 min🍽 8 servings🔥 Medium

The national stew of Argentina, simmered low and slow on every national holiday. White corn, pumpkin, beans, and several cuts of pork build a thick, golden, deeply savory pot.

Ingredients

  • 400 g dried white hominy corn, soaked overnight
  • 250 g dried white beans, soaked overnight
  • 500 g pork belly, cubed
  • 400 g beef shank, cubed
  • 2 chorizos colorados, sliced thick
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 500 g butternut or kabocha squash, peeled and cubed
  • 4 tbsp lard or beef tallow
  • 2 tbsp sweet paprika, plus 1 tsp for the topping
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt, black pepper, fresh spring onions for the topping

Instructions

  1. Drain the soaked hominy and beans. Place in a large heavy pot with 3 liters of water and bring to a gentle simmer.
  2. Add the pork belly and beef shank. Skim the foam and simmer covered for 90 minutes, until the corn just starts to soften.
  3. Meanwhile, render 2 tbsp lard in a skillet. Brown the chorizo, then set aside. In the same fat soften the onion with a pinch of salt for 10 minutes, then add garlic, paprika, cumin, and oregano. Cook 2 more minutes.
  4. Tip the spiced onion base into the pot. Add the squash. Simmer uncovered another 60 minutes, stirring occasionally so nothing sticks. The locro should slowly thicken to a creamy, golden porridge.
  5. Add the browned chorizo. Cook 20 more minutes. Adjust salt and pepper.
  6. For the topping, gently melt the remaining 2 tbsp lard in a small pan with the extra paprika until it turns bright red. Take off the heat.
  7. Ladle into deep bowls. Spoon a swirl of the red lard on top and scatter spring onions over each serving.
Trucha al Disco de Arado

Trucha al Disco de Arado

⏱ 50 min🍽 4 servings🔥 Medium

Patagonian rainbow trout cooked outdoors on a disco de arado, the iconic plow disc that doubles as a giant skillet over open flame. Lemon, butter, garlic, and white wine carry the day.

Ingredients

  • 4 whole rainbow trout, about 350 g each, cleaned and scaled
  • 4 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 5 cloves garlic, sliced thin
  • 2 white onions, halved and sliced into half moons
  • 2 red bell peppers, sliced
  • 200 ml dry white wine (Torrontés)
  • 2 lemons (1 sliced thin, 1 in wedges)
  • 1 large bunch fresh parsley, chopped
  • Coarse sea salt and cracked black pepper

Instructions

  1. Set the disco (or a large heavy cast iron skillet) over a hot wood fire. Heat 5 minutes.
  2. Add the butter and olive oil. As soon as the butter foams, add the onions with a pinch of salt. Cook 8 minutes until softened.
  3. Add the bell peppers and garlic. Cook 5 minutes more, stirring, until everything is glossy and golden at the edges.
  4. Season the trout inside and out with salt and pepper. Tuck lemon slices and a handful of parsley into each cavity.
  5. Push the vegetables to the rim of the disco. Lay the trout in the center. Pour the white wine around the fish.
  6. Cover loosely with foil and cook 14 to 16 minutes, basting once with the wine and butter pan juices. The flesh should flake easily at the backbone.
  7. Scatter the remaining parsley over everything. Serve straight from the disco with lemon wedges.
Alfajores de Maicena con Dulce de Leche

Alfajores de Maicena con Dulce de Leche

⏱ 1 hr 45 min🍽 18 alfajores🔥 Easy

The most beloved cookie of Argentina. Two pillow soft cornstarch biscuits, sandwiched with rich homemade dulce de leche, rolled in shredded coconut along the edge.

Ingredients

  • 200 g cornstarch (maicena)
  • 140 g all purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 180 g unsalted butter, softened
  • 110 g caster sugar
  • 3 large egg yolks
  • 1 tbsp brandy or pisco (optional)
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 400 g thick dulce de leche (repostero grade)
  • 120 g shredded sweetened coconut

Instructions

  1. Sift cornstarch, flour, baking powder, and baking soda together. Set aside.
  2. Cream the soft butter and sugar in a bowl for 4 minutes until pale. Beat in the egg yolks one at a time, then the brandy, lemon zest, and vanilla.
  3. Fold in the dry mixture in three additions. The dough should be soft. Wrap and chill 45 minutes.
  4. Heat the oven to 170°C / 340°F. Roll the dough between two sheets of parchment to 8 mm thick. Cut 4 cm rounds and place on a lined tray, leaving space between them.
  5. Bake 11 to 12 minutes. The cookies must stay pale, only the bottom edge should color. Cool completely on the tray.
  6. Spread a generous teaspoon of dulce de leche on the flat side of one cookie. Sandwich with a second cookie, pressing gently so the filling peeks out at the edge.
  7. Roll the exposed dulce de leche edge in shredded coconut. Store in an airtight tin. They are best the day after, when the cookies turn beautifully soft.
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