Some say that the chacarero is the most Chilean of all sandwiches, traditionally enjoyed in the fields of Chile as a snack during harvest season, and the original version does not include mayonnaise.
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How to make a Traditional Chacarero?
The ingredients for a chacarero reflect the freshest produce from the land, a masterpiece of flavor and ingredient combinations adapted to the environment.
Nutritional facts
Each serving of chacarero sandwich contains approximately 600 kcal, 30 g of protein, 25 g of total fat (8 g of saturated fat), 75 mg of cholesterol, 60 g of carbohydrates (6 g of sugars), and 900 mg of sodium.
Chilean Chacarero Sandwich Recipe
Preparation: 20 minutes
Cooking: 5 minutes
Servings: 1 person
Ingredients
- 250 g of beef
- 75 g of green beans
- 4 slices of tomato
- 2 tablespoons of green chili
- 1 hamburger bun
- Oil for frying
- Mayonnaise (optional)
- Salt
- Pepper
Preparation
- Remove excess fat from the beef (sirloin or rump) and slice thinly with a sharp knife. Season with salt and pepper to taste. Set aside.
- In a medium skillet or grill, add a splash of oil, heat over medium heat, and cook the beef for about two minutes on each side, making sure not to dry it out.
- Lightly warm the marraqueta or frica bread in the oven, open, and optionally spread mayonnaise on the top half (not used in the traditional recipe).
- Place the beef slices on the bottom half of the bread, and layer the tomato, green beans, and chopped chili on top.
- Close with the top half of the bread and serve the chacarero sandwich immediately, accompanied by a good coffee or a cold beer.
Origin of the Chacarero sandwich
Its name derives from the composition of its ingredients, as it uses only fresh produce from the “chacra,” and “chacarero” was the name given to the farmers who worked the farms in southern Chile.
Did you know?
The chacarero is considered one of the healthiest sandwiches in Chilean cuisine, was named one of the best in the world by Time magazine in 2014, and has its own celebration date on the national gastronomic calendar every February 17th.
