Traditional Chilean Dishes
Prepare Italian-Chilean Churrasco, a Classic from Chile
Prepare at home the classic Italian-Chilean churrasco: a generous sandwich with golden beef fillet, fresh tomato, creamy avocado, mayonnaise, and lightly toasted bread. A simple recipe full of contrasts, like the one enjoyed in Chile's soda fountains.
The Italian churrasco is one of the most beloved sandwiches in Chilean popular cuisine. Its name alludes to the colors of the avocado, tomato, and mayonnaise, reminiscent of the Italian flag, although its identity and tradition are completely Chilean.
01
Ingredients
Have everything ready before you begin.
- ✓4 large hamburger buns or frica bread
- ✓4 thin beef fillets, approximately 120g each
- ✓2 ripe tomatoes
- ✓2 large avocados
- ✓200g of mayonnaise
- ✓1 tablespoon of vegetable oil
- ✓1/2 teaspoon of salt
- ✓1/4 teaspoon of black pepper
- ✓1 tablespoon of lemon juice
02
Step-by-step method
- 01
Wash and dry the tomatoes
Wash and dry the tomatoes. Cut them into thin, even slices. If they're too juicy, remove some of the seeds to prevent the bread from getting too wet. Don't add salt yet.
- 02
Cut the avocados in half, remove the pits, and extract the pulp
Cut the avocados in half, remove the pits, and extract the pulp. Mash it with a fork until you get a creamy texture with some chunks, or leave it more rustic, as you prefer. Add the lemon juice and mix gently. Reserve the avocado, covered and protected from the air.
- 03
If the fillets are not thin enough, place them between two sheets of parchment paper
If the fillets are not thin enough, place them between two sheets of parchment paper and gently pound them with a mallet or the base of a pan to even out their thickness.
- 04
Season both sides of the fillets with salt and black pepper
Season both sides of the fillets with salt and black pepper.
- 05
Heat a large skillet or griddle over medium-high heat
Heat a large skillet or griddle over medium-high heat. When it's hot, add the vegetable oil and distribute it evenly across the surface.
- 06
Cook the fillets in batches, without overcrowding
Cook the fillets in batches, without overcrowding. Brown them for about 1.5 minutes on the first side and 1-2 minutes on the second, depending on their thickness. They should be golden brown on the outside, juicy in the center, and fully cooked.
- 07
Remove each fillet from the skillet and let it rest for a moment
Remove each fillet from the skillet and let it rest for a moment. If it's larger than the bread, fold or cut it to distribute it better, without making it too small.
- 08
Split the bread in half and toast it with the interior side down
Split the bread in half and toast it with the interior side down in the hot skillet for about 30 seconds, or until it's lightly browned.
- 09
Spread a generous layer of mayonnaise on the two interior faces of each bread
Spread a generous layer of mayonnaise on the two interior faces of each bread.
- 10
Place the hot fillet in each bread
Place the hot fillet in each bread. Distribute the tomato slices on top and finish with a generous portion of avocado. Avoid pressing the ingredients too much.
- 11
Serve the churrascos immediately, while the meat is hot and the bread is toasted
Serve the churrascos immediately, while the meat is hot and the bread is toasted. You can present them whole, partially wrapped in paper, or cut in half.
- Cook the fillets in a very hot skillet and for a short time to prevent them from drying out or becoming tough.
- Lightly toast the bread so it can withstand the moisture from the tomato and avocado.
- If you can't find frica bread, use a large hamburger bun, a soft bread, or a firm bread.
- Don't salt the tomatoes in advance, as they may release liquid and wet the bread.
- To keep the avocado fresh, keep it covered and protected from the air.
- Serve the sandwich immediately to enjoy the combination of hot meat, abundant filling, and toasted bread.