Traditional Spanish Cachopo Recipe

Traditional Spanish Cachopo, with Cabrales Cheese Sauce Recipe : If you love meat and cheese, this traditional recipe from northern Spain is a must-try.

What is Cachopo?

Cachopo is a dish from Asturias, though it’s now enjoyed all over Spain. Think of it as the Spanish cousin of cordon bleu or San Jacobo: breaded, stuffed with ham and cheese, then fried until golden.

The big difference? Cachopo is made with beef and it’s huge – one serving can easily feed two people. While the classic version uses ham and cheese, you’ll also find variations filled with mushrooms, peppers, seafood, or vegetables.

Ingredients (Serves 4)

• 8 thin beef fillets (100–120 g each)

• 4 slices serrano ham

• 8 slices of melting cheese (e.g., Havarti, Gouda, or similar)

• Salt & black pepper

• 100 g plain flour

• 2 large eggs, beaten

• 200 g breadcrumbs

• Olive oil (enough for shallow frying)

Traditional Spanish Cachopo Recipe

Method

1. Prepare the beef

   • Take the fillets out of the fridge 2 hours before cooking.

   • If they’re not thin, pound them with a kitchen mallet to tenderize and flatten.

   • Season with salt and pepper.

2. Assemble the cachopos

   • Place one fillet on a board. Add a slice of serrano ham and a slice (or more) of cheese.

   • Cover with another fillet, pressing the edges firmly so the filling doesn’t escape.

   • Repeat with the remaining fillets. (Tip: use toothpicks if they won’t stay together.)

3. Coat the meat

   • Set up three plates: flour, beaten eggs, breadcrumbs.

   • Dip each cachopo first in flour, then egg, then breadcrumbs – in that order.

4. Fry

   • Heat a generous amount of olive oil in a large frying pan over medium-high heat.

   • Fry each cachopo for about 2 minutes per side, until golden.

   • Work in batches if needed, skimming out stray crumbs between batches.

   • Drain on paper towels to remove excess oil.

5. Serve

   • Traditionally with French fries and roasted piquillo peppers.

   • Top with Cabrales cheese sauce (recipe below).

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🧀 Cabrales Cheese Sauce (Spanish Blue Cheese Sauce)

Ingredients

• 50 g Cabrales cheese (or another strong blue cheese)

• 200 ml whipping cream

• 1 tbsp butter

• Salt & black pepper

Method

1. Melt butter in a saucepan over medium heat.

2. Add cream and warm gently (do not boil).

3. Stir in crumbled Cabrales cheese, reduce heat to low.

4. Stir constantly until the cheese has fully melted.

5. Simmer for about 15 minutes until slightly thickened, stirring often.

6. Season with salt and pepper.

7. (Optional) Strain for a smoother finish, then reheat gently before serving.

👉 This sauce is not only perfect for cachopo but also delicious over steak, chicken, or French fries.

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