This Chunchullo dish has a special place in the hearts of Colombians, and if you love experimenting with unique recipes and exploring new tastes, you’re in for a treat!
In this article, I’ll guide you through the intricacies of preparing this dish, from selecting high-quality ingredients to mastering the art of perfect seasoning. So grab your apron and let’s get started on this one-of-a-kind, mouth-watering masterpiece.
Chunchullo, also known as Chunchurria or Chorizo Antioqueño, is a popular Colombian dish made from grilled or fried cow’s intestines. It is often seasoned with various spices and served as a delicious street food or appetizer.
Ingredients
For cleaning the chunchullo:
Fresh cow’s intestines (chunchullo)
Salt
Lemon or vinegar
For marinating the chunchullo:
1 tablespoon ground cumin
1 tablespoon ground paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground chili powder (adjust according to spice preference)
Salt to taste
Olive oil or vegetable oil
How to make Chunchullo
Cleaning the Chunchullo:
Begin by thoroughly cleaning the cow’s intestines. Rinse them under cold running water, removing any debris or excess fat.
Rub the intestines with salt and lemon or vinegar to help remove any remaining impurities. Rinse well again.
Marinating:
Mix the ground cumin, paprika, garlic powder, onion powder, black pepper, dried oregano, dried thyme, chili powder, and salt in a bowl.
Pat dry the cleaned chunchullo with paper towels and cut them into manageable pieces, about 4-6 inches long.
Coat the chunchullo pieces in a large bowl with the prepared spice mixture. Drizzle olive or vegetable oil over the chunchullo and toss to ensure an even coating. Allow the chunchullo to marinate for at least 1 hour, or overnight in the refrigerator for better flavor absorption.
Grilling or Frying:
Heat a grill or stovetop grill pan over medium-high heat. Alternatively, you can also pan-fry the chunchullo.
If grilling, thread the marinated chunchullo pieces onto skewers for easy handling. If frying, you can cook the pieces directly in the pan.
Grill or fry the chunchullo pieces for about 4-5 minutes per side, or until they are cooked through and nicely browned. The cooking time depends on the thickness of the chunchullo.
Serving:
Once cooked, remove from the grill or pan and let them rest for a few minutes.
Serve hot, either on skewers or as bite-sized pieces.
Tips
Clean the chunchullo thoroughly to remove any unwanted flavors or textures.
Marinating overnight allows the flavors to penetrate deeper into the meat.
Adjust the amount of chili powder and spices according to your preference for spiciness and flavor.
Cooking times may vary, so keep an eye on the chunchullo to prevent overcooking.
If using wooden skewers for grilling, soak them in water for about 30 minutes before threading to prevent them from burning.
This dish is best enjoyed fresh and hot off the grill or pan.
What to serve with?
Arepas: Arepas are a staple in Colombian cuisine and make an excellent pairing with chunchullo. These flat, round cornmeal cakes are typically toasted or grilled and can be split open to create a pocket for stuffing with chunchullo.
Chimichurri Sauce: Chimichurri is a popular sauce made from finely chopped parsley, garlic, vinegar, oil, and sometimes chili flakes. Its tangy and herbaceous flavors provide a refreshing contrast to the richness of the chunchullo. Drizzle chimichurri over the grilled or fried chunchullo for an extra burst of flavor.
Patacones (Fried Plantains): Patacones, also known as tostones, are twice-fried green plantains that are popular throughout Latin America. Their crispy exterior and soft interior create a great textural balance with the chunchullo. Serve patacones alongside chunchullo for a delightful combination of flavors and textures.
Hogao (Colombian Creole Sauce): Hogao is a versatile Colombian sauce made from tomatoes, onions, garlic, and sometimes peppers. It adds a rich to the chunchullo. You can spoon hogao over the chunchullo or serve it as a dipping sauce on the side.
Yuca Fries: Yuca, also known as cassava, is a starchy root vegetable that can be boiled and fried to make crispy yuca fries. These fries are a great alternative to traditional potato fries and provide a hearty accompaniment to chunchullo.
Guacamole: Creamy guacamole made from ripe avocados, lime juice, onions, and cilantro adds a refreshing and creamy element to the chunchullo. The coolness of the guacamole contrasts nicely with the warm chunchullo.
Aji Picante: Aji picante, or spicy pepper sauce, is a common condiment in Colombian cuisine. It adds a fiery kick to the chunchullo and enhances its overall flavor. Use it sparingly, as it can be quite spicy.
Fresh Salsa: A simple and vibrant fresh salsa made from diced tomatoes, onions, cilantro, and lime juice can provide a burst of freshness that complements the richness of the chunchullo.
Sliced Tomatoes and Avocado: A light and refreshing option, sliced tomatoes and avocado add a cool and nutritious element to balance the richness of the chunchullo.
Corn on the Cob: Grilled or boiled corn on the cob is another classic side dish that pairs well with chunchullo. The sweetness of the corn contrasts nicely with the savory flavors of the chunchullo.
Final Thoughts
This Chunchullo recipe is just that, a recipe. Others may have similar preparations, but this one has been passed down to me from my father and his father before him, my grandfather.
1 teaspoon ground chili powder (adjust according to spice preference)
Salt to taste
Olive oil or vegetable oil
Instructions
Cleaning the Chunchullo:
Begin by thoroughly cleaning the cow's intestines. Rinse them under cold running water, removing any debris or excess fat.
Rub the intestines with salt and lemon or vinegar to help remove any remaining impurities. Rinse well again.
Marinating:
Mix the ground cumin, paprika, garlic powder, onion powder, black pepper, dried oregano, dried thyme, chili powder, and salt in a bowl.
Pat dry the cleaned chunchullo with paper towels and cut them into manageable pieces, about 4-6 inches long.
Coat the chunchullo pieces in a large bowl with the prepared spice mixture. Drizzle olive or vegetable oil over the chunchullo and toss to ensure an even coating. Allow the chunchullo to marinate for at least 1 hour, or overnight in the refrigerator for better flavor absorption.
Grilling or Frying:
Heat a grill or stovetop grill pan over medium-high heat. Alternatively, you can also pan-fry the chunchullo.
If grilling, thread the marinated chunchullo pieces onto skewers for easy handling. If frying, you can cook the pieces directly in the pan.
Grill or fry the chunchullo pieces for about 4-5 minutes per side, or until they are cooked through and nicely browned. The cooking time depends on the thickness of the chunchullo.
Serving:
Once cooked, remove from the grill or pan and let them rest for a few minutes.
Serve hot, either on skewers or as bite-sized pieces.
I am a chef and recipe writer who has been passionate about food since i was a child. I grew up in a family of cooks, and i loved spending time in the kitchen with my grandmother, learning how to make traditional dishes.
