Achuras are the offal cuts served alongside Argentine barbecue: sweetbreads, small intestines, and kidneys, each needing its own preparation before it hits the grill. The word comes from the Araucanian “achuraj,” referring to the parts of the animal that were once discarded and, over time, became one of the most beloved parts of any Argentine barbecue.
Each achura needs different handling: sweetbreads and small intestines are parboiled before grilling, while kidneys are cleaned well and go straight onto the heat.
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Argentine Mixed Achuras
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 310
Ingredients
- 500 g of beef sweetbreads (mollejas) (about 1.1 lb)
- 500 g of beef small intestines (chinchulines) (about 1.1 lb)
- 400 g of beef kidneys, preferably small ones (about 14 oz)
- 2 pieces of bay leaves (optional)
- to taste of coarse salt
- to taste of lemon juice (optional)
- to taste of provenzal sauce (parsley, garlic, and oil) (optional)
Instructions
- Parboil the sweetbreads, place them in boiling water with bay leaf, salt, and pepper for about 15 minutes; drain and let them cool before cleaning and portioning into pieces of roughly 250 g (about 9 oz).
- Parboil the small intestines, boil them for about an hour in salted water until tender, then clean them well and cut into grill-sized portions.
- Clean the kidneys, trim off the fat and membranes, slice into portions of about 300 g (about 10.5 oz), and drizzle with a little lemon juice to soften the flavor.
- Get the grill ready, make sure you have even embers and strong heat before starting to cook the achuras.
- Grill the sweetbreads and small intestines, place them over high heat for about 15 minutes, turning so they brown evenly on both sides.
- Grill the kidneys, cook them straight on the grill, quickly on both sides, without overcooking, since they toughen fast if left on the heat too long.
- Serve hot, take all the achuras off the grill as soon as they’re browned and serve immediately with provenzal sauce.
Tips for getting it right
- Parboiling the sweetbreads and small intestines beforehand is key: it removes impurities and helps them turn out more tender on the grill.
- Choose small kidneys with a bright reddish color, since they usually come from younger animals and have a milder flavor.
- Don’t leave the kidneys on the heat too long, as they toughen quickly; a quick sear on both sides is enough.
- Cut the achuras into even portions so they cook uniformly across the grill.
Traditional variations
- Some grill masters add a splash of white wine or sherry to the sweetbreads’ parboiling water for a milder flavor.
- It’s common to serve the achuras together with chorizo and blood sausage as part of the same first course of the barbecue.
How to serve
Achuras are served as a starter before the main cuts of meat, cut into portions to share.
They’re traditionally paired with provenzal sauce, chimichurri, and crusty bread.
Recommended sides
- Provenzal sauce
- Chimichurri
- Crusty bread
- Red wine
Did you know?
The word “achura” comes from the Araucanian “achuraj,” roughly meaning “what’s useless and gets thrown away,” referring to the parts of the animal once discarded.
Over time, these same cuts became one of the most anticipated moments of an Argentine barbecue, often served even before the main cuts of meat.
Frequently Asked Questions
Parboiling removes impurities and softens the achuras before direct grilling, resulting in a more tender, evenly cooked outcome over the embers.
Look for small kidneys with a bright reddish color, since they usually come from younger animals and have a milder flavor.
Sweetbreads and small intestines usually need about 15 minutes over high heat, while kidneys are cooked quickly on both sides so they don't toughen.
They're traditionally served as a starter, together with chorizo and blood sausage, before the main cuts of meat.
