Asturian cachopo: traditional recipe step by step
Asturian cachopo
Ingredients for 4 people
- 8 large, thin beef steaks, preferably from tender cuts suitable for quick frying.
- 8 slices of Serrano ham.
- 8 slices of cheese that melts well.
- Wheat flour.
- 3 eggs.
- Breadcrumbs.
- Salt.
- Plenty of oil for frying.
How to make Asturian cachopo step by step
1. Prepare the steaks
Lay the steaks on a board. They should be large, thin and similar in size. If any are too thick, gently flatten them with a meat mallet between two sheets of baking paper or cling film.
2. Add the filling
Place the Serrano ham on four of the steaks and add the cheese on top. Keep the filling slightly away from the edges so the cheese is less likely to escape during frying.
3. Close the cachopos
Cover each filled steak with another beef steak. Align the edges and press them together with your fingers to seal. Season the meat lightly, remembering that the ham and cheese already add salt.
4. Coat with flour
Coat each cachopo in flour, covering the entire surface. Gently shake off any excess.
5. Dip in egg
Beat the eggs in a wide dish and dip the floured cachopos in the egg, making sure they are completely coated.
6. Coat with breadcrumbs
Finally, coat each cachopo in breadcrumbs. Press gently with your hands so the coating adheres well, especially around the edges.
7. Fry
Heat plenty of oil in a frying pan large enough to hold the cachopo. Fry at medium-high heat, without letting the oil smoke, until golden on one side. Turn carefully and brown the other side.
8. Drain
Remove the cachopos and place them briefly on kitchen paper to absorb excess oil.
9. Serve
Serve the cachopo freshly cooked and piping hot so the cheese remains melted. It is traditionally served with chips and, according to taste, peppers.
Tips for making a good cachopo
Choose thin steaks. A cachopo that is too thick takes longer to cook and may become overly browned outside before the meat is properly cooked.
Do not overfill it. The ham and cheese should cover the inside well without protruding beyond the edges.
Seal the breadcrumb coating well. Press especially around the edges when coating the cachopo in breadcrumbs. This helps keep the cheese inside.
Control the oil temperature. It should be hot enough to make the coating crisp, but not so hot that it burns before the meat cooks.
Fry them one at a time if they are large. This prevents the oil temperature from dropping too much and makes them easier to handle.
Cachopo in Asturian cuisine
Cachopo has become one of the best-known dishes in Asturian cuisine. The most widespread version consists of two beef steaks filled with ham and cheese, breaded and fried, although restaurants and cider houses offer many variations.
In Oviedo, cachopo is commonly found in cider houses, traditional eateries and restaurants, both in its classic form and with different cheeses and fillings. Because of its size, many cachopos are served to share.
To discover other dishes, cheeses, desserts and food traditions from Asturias, see our guide to the gastronomy of Oviedo and Asturias.