Achuritas Recipe

Clean and blanch chinchulín

Rinse the chinchulín thoroughly under cold running water until water runs clear. Turn them inside out if not already cleaned. Place in a large pot with 1 liter water, smashed garlic clove, bay leaf and 1 tablespoon coarse salt. Bring to a gentle simmer and poach for 20–25 minutes to remove impurities and tenderize. Do not boil vigorously. Remove, rinse under cold water, drain and pat dry. If long, fold or tie into 10–12 cm coils for easier grilling.

Prepare molleja

If whole, trim excess membrane and connective tissue from the sweetbreads. Soak in cold water with 1 tablespoon lemon juice or a splash of vinegar for 30 minutes to help firm the texture and remove any residual blood. After soaking, rinse, pat dry and, if desired, press between plates with a weight (wrapped) for 15–20 minutes to compact. Cut into 2–3 cm pieces or leave whole depending on size.

Handle morcilla and sausages

Keep the morcilla chilled and handle gently to avoid breaking. Prick morcilla lightly in a couple places with a fork to prevent bursting while grilling. The chorizo/sausage can be left whole and scored lightly across the top to help render fat and cook evenly.

In a bowl combine the chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes (if using), coarse salt and black pepper. Slowly whisk in the olive oil until emulsified but still loose. Taste and adjust seasoning with additional salt, pepper or vinegar. Let the chimichurri sit at room temperature for at least 15–20 minutes to allow flavors to marry (can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving).

Preheat a grill or heavy cast-iron skillet to medium-high heat (about 200–230°C / 400–450°F). Brush grates or pan lightly with oil.

Cook chorizo/sausages

Place sausages on the grill and cook 10–15 minutes, turning every few minutes until nicely browned and cooked through. Internal temperature for pork sausages should reach 70–75°C (160–165°F). Transfer to a warm plate and let rest for 5 minutes.

Grill molleja

When the grill is hot, place the molleja pieces directly on the grates. Grill 2–4 minutes per side until golden and slightly crisp on the outside but still tender inside. Keep an eye to avoid overcooking — sweetbreads cook quickly.

Grill chinchulín

Place the poached and dried chinchulín coils on the grill. Cook 6–10 minutes, turning frequently, until edges are crisp and slightly charred. Chinchulín should be crisp on the outside and tender inside. If using a skillet, cook over medium-high, turning often.

Finish morcilla

Place morcilla on the grill for 3–5 minutes per side, just enough to warm through and develop a light crust without bursting. Remove carefully with a spatula as morcilla is delicate when heated.

If any items need finishing while others rest, keep on a warm part of the grill or tent loosely with foil for a few minutes.

Slice sausages and morcilla into 2–3 cm pieces on a cutting board. Arrange the chorizo slices, molleja pieces, chinchulín coils and morcilla slices on a large platter.

Spoon a generous amount of chimichurri over the assortment or serve chimichurri in a small bowl alongside for guests to add to taste. Garnish with extra chopped parsley and place lemon wedges and toasted bread on the side.

Serve immediately while hot. Encourage diners to squeeze lemon over the offal and sausages and dip the bread into chimichurri and the flavorful juices.