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.
Contents
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.
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.
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
Instructions
- 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.
Keys for a Perfect Chacarero
- The Green Bean “Al Dente”: The green beans (porotos verdes) must be boiled just until tender but still vibrant green. A technical tip is to slice them very thinly (French cut) and shock them in ice water after boiling to stop the cooking and preserve their crisp texture.
- Meat Slicing: Use a very sharp knife to cut the beef (sirloin or rump) into thin, even strips. This ensures the meat cooks rapidly without drying out and makes the sandwich easier to bite.
- The “Original” Mayo Rule: While modern versions often include mayonnaise, the original traditional recipe does not. The moisture should come primarily from the juice of the fresh tomatoes and the slight oil from the seared meat.
- The Bread Toasting: Briefly warming the bread (Marraqueta or Frica) is essential. It should be soft on the inside but sturdy enough to hold the weight of the juicy vegetables without getting soggy immediately.
Frequently Asked Questions (FAQ)
1. Why is it called “Chacarero”?
The name refers to the chacareros (farmers) who worked the land in southern Chile. The sandwich was originally made with whatever was fresh in the chacra (the vegetable garden) during the summer.
2. Which bread is best?
The most traditional choice is the Marraqueta (Chilean French bread) because of its crusty exterior, but the Frica (a soft burger-style bun) is also widely used in picadas (local eateries).
3. Is the green chili very spicy?
Chilean ají verde provides a fresh, aromatic heat. If you prefer it milder, ensure you remove all seeds and veins before chopping it finely.
4. When is Chacarero Day?
Chile celebrates National Chacarero Day every February 17th, right in the middle of summer when tomatoes and green beans are at their peak.
5. Is it really a healthy option?
Compared to other Chilean sandwiches like the Completo or Churrasco Italiano, the Chacarero is considered one of the healthiest because it is loaded with fresh vegetables.
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.
