The plateada palta mayo sandwich is a Chilean sandwich of plateada, a beef rib cap cut, braised in a pressure cooker with red wine and vegetables, sliced thin, and piled into a toasted marraqueta with mashed avocado and mayonnaise. It takes 30 minutes of preparation and about 60 minutes of cooking, and serves 4.
It is one of the newer members of Chile’s sandwich culture and has earned a permanent place thanks to its balance of juicy meat and creamy toppings.
How to Make a Plateada Avocado Mayo Sandwich?
Plateada is often thought to be a hard cut to cook, but braised in a pressure cooker with fresh vegetables for the right time, it turns tender and juicy, ideal for a sandwich on firm, generous bread.
Nutritional Information
Each plateada palta mayo sandwich contains approximately 750 kcal, 40 g of protein, 30 g of fat, 80 mg of cholesterol, 50 g of carbohydrates, 10 g of sugars, 7 g of fiber, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Plateada Avocado Mayo Sandwich Recipe
Preparation: 30 minutes
Cooking: 60 minutes
Servings: 4
Ingredients
Braised plateada
- 1½ kg (3⅓ lb) of plateada (beef rib cap)
- 300 ml (1¼ cups) of red wine
- 60 ml (¼ cup) of olive oil
- 4 celery stalks, chopped
- 2 tomatoes, diced
- 1 medium onion
- 1 garlic clove, chopped
- ½ red bell pepper, chopped
- 1 tablespoon of ají de color (Chilean paprika)
- 1 teaspoon of oregano
- Fine salt
- Black pepper
To assemble
- 4 marraquetas (Chilean bread rolls)
- 2 large avocados
- ½ lemon
- Mayonnaise
Instructions
- Lightly trim the fat from the plateada and cut it into four equal pieces. Place them in the pressure cooker with the olive oil, heat over medium heat, and sear the meat evenly without browning it too much.
- Add the quartered onion, tomato, garlic, bell pepper, and celery, season with salt and pepper, and add the oregano and ají de color. Pour in the wine and top up with water until everything is covered. Stir gently, close the cooker, and cook over medium low heat for 50 minutes from when it starts to whistle. Turn off and let rest 10 minutes before releasing the pressure.
- Move the meat to a cutting board and slice it, ideally thin. Keep it warm in its juices. Peel the avocados and mash them with a fork without turning them into a paste, then add a few drops of lemon and a pinch of salt.
- Split the marraquetas and toast them until lightly crisp. Cover the base with the juicy plateada, add a generous layer of mashed avocado and mayonnaise to taste, and close with the top of the bread. Serve the plateada sandwich right away, with a glass of wine, a good coffee, or a beer.
Additional Tips
Do not over trim
Leave some fat on the meat, as it concentrates flavor during cooking. When searing, only seal in the juices without browning too much.
Serve the broth
Save the cooking broth and serve it hot in small cups alongside the sandwich.
Keep the meat juicy
Keep the sliced meat in its juices while you toast the bread and assemble the sandwiches so it stays warm and moist.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Pressure cooker | Regular pot | 2½ to 3 hours | Same tenderness, more time |
| Marraqueta | Ciabatta or crusty rolls | 4 | Easier to find abroad |
| Plateada | Beef brisket or chuck | 1½ kg | Similar braise |
| Avocado and mayo | Tomato and green beans | To taste | Chacarero style |
Frequently Asked Questions (FAQs)
1. How long does plateada cook in a pressure cooker?
50 minutes over medium low heat, counted from when the cooker starts to whistle. Let it rest for 10 minutes before releasing the pressure so the meat stays tender and juicy.
2. Why not trim much fat from the plateada?
Because the fat concentrates flavor during cooking. Just trim it lightly and cut it into four even pieces.
3. How do I prepare the avocado for the sandwich?
Peel the avocados and mash them with a fork without making a paste, so they keep some texture. Add a few drops of lemon and a pinch of salt.
4. What can I do with the cooking broth?
Serve it hot in small cups with the sandwich. It has the flavor of the beef, red wine, and vegetables, and it also keeps the sliced meat warm and juicy while you assemble.
What Is Plateada?
Plateada is a nearly rectangular, somewhat flat cut that sits over the ribs in the side of the beef chest, below the malaya. It is very versatile and becomes tender with long, moist cooking.
Plateada in Other Countries
The cut changes name by country. In Argentina it is called tapa de asado, and in English speaking countries it is closest to the rib cap or plate.
Did You Know?
Chile has a strong sandwich culture, and classics like the chacarero, barros luco, and churrasco are joined by newer favorites like plateada with avocado and mayo.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Mechada Italiana Sandwich Recipe
- Chilean Roasted Plateada Recipe
- Marraqueta Bread Recipe
- Chilean Chacarero Sandwich Recipe
