The Hirshon Chilean Chacarero Sandwich With Pebre

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Chacarero Sandwich Image Used Under Creative Commons License From domino.cl

Citizens, you may not have heard of “Chacarero” before, but trust me – it’s about to become one of your new favorite meals! 😀

Chacarero is a Chilean sandwich made with thinly-sliced churrasco-style steak (sometimes lomito-style pork) on a round roll with tomatoes, avocado, green beans and chili peppers. It has been said that just as New York has pastrami on rye and Chicago has the Italian beef, Santiago, Chile, has the chacarero. It is the definitive sandwich of the city.

It is one of the many varieties of sandwich served in Chilean fuentes de soda, or schoperías, restaurants equivalent to a “greasy spoon”, that serve fast food and draught beer. It is a truly delicious addition to your sandwich-making repertoire, Citizens!

As it happens, Chacarero was named by Time magazine as one of “The 13 Most Amazing Sandwiches the World Has to Offer” – so you know you MUST try it! My version has especial savor, including a spicy and flavorful Pebre sauce instead of the traditional sliced chiles as well as a delicious marinade for the steak.

Battle on – The Generalissimo

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The Hirshon Chilean Chacarero Sandwich With Pebre

2 ¼ pounds best-quality skirt steak (sirloin can can be substituted)
1 clove garlic finely chopped
1 tbsp olive oil
¼ tsp paprika
½ tsp ground cumin
¼ tsp dried oregano
1 tsp lime juice
1 tsp orange juice

Pebre:

1 large bunch coriander
3 scallions
3 cloves garlic
2 jalapeño chillies
½ cup finely chopped yellow tomatoes
¼ cup red wine vinegar
½ cup olive oil

Sandwich:

4 good buns
2 thick slices tomato for each sandwich
Guacamole
Thin-sliced cooked green beans
4 slices Muenster (strongly preferred) or Swiss cheese
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Beef
Combine all ingredients except beef, marinate beef in mixture, massage well refrigerate for at least 4 hours. Season beef with salt and pepper and cut horizontally into thin slices. In a frying pan, fry the steak until it is nicely brown. Put the slices of cheese on top of the meat so it starts to melt, then remove and set aside.

Pebre
Salt and pepper to taste. Finely chop coriander, onions, garlic, chiles. Mix together with tomatoes, vinegar, oil and seasoning.

Sandwich
Very lightly toast buns. On the top bun – spread Guacamole on, add tomato slices and beans, then top with beef, spoon the Pebre over the beef.

Serve with a glass of beer or a Coke (which is pretty much the Chilean national drink, I think!).