Asado en el cuero
- Thread starter drliamski
- Start date
Thanks for that, most impressive. 
This reminded me of a description in one of Cormac McCarthy's 'Border Trilogy' books of the Mexican Charro (cowboys) flaying a cow to produce a sheet of meat.
"...I've seen them vaqueros worked for Blair cut a yearling heifer so thin you could see through the meat. They'd bone one out damn near in one long sheet. They'd hang the meat on poles all the way around the fire like laundry and if you come up on it at night you wouldnt know what it was. It was like lookin through somethin and seein its heart. They'd turn the meat and mend the fire in the night and you'd see em movin around inside it. You'd wake up in the night and this thing would be settin out there on the prairie in the wind and it would be glowin like a hot stove. Just red as blood..."
All the Pretty Horses - Cormac McCarthy
This reminded me of a description in one of Cormac McCarthy's 'Border Trilogy' books of the Mexican Charro (cowboys) flaying a cow to produce a sheet of meat.
"...I've seen them vaqueros worked for Blair cut a yearling heifer so thin you could see through the meat. They'd bone one out damn near in one long sheet. They'd hang the meat on poles all the way around the fire like laundry and if you come up on it at night you wouldnt know what it was. It was like lookin through somethin and seein its heart. They'd turn the meat and mend the fire in the night and you'd see em movin around inside it. You'd wake up in the night and this thing would be settin out there on the prairie in the wind and it would be glowin like a hot stove. Just red as blood..."
All the Pretty Horses - Cormac McCarthy
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That was fairly hardcore... But interesting to watch.
If you are a veggie, viewer discretion is advised!
If you are a veggie, viewer discretion is advised!
that's a well know way of cooking here too, certainly i prefer to roars the cow without the skin, since for me tastes better, but that's just my taste on it.
