Not all fast food is created equal, and in Chile one of the quick favourites is a spicy, meaty sandwich that beats the pants off the anaemic chilled offerings we pick up here. In Chile you can pick up a draught beer and a chacarero sandwich in one of the many small local cafes. In true South American style, a heavy meat content is the backbone of the sandwich, but the chacarero is not just a one trick pony. You have the spiciness of the chillies, the creaminess of the avocado and the freshness of the green beans. Marinate the meat for as long as you can, so the flavours penetrate deep inside the meat.
4 bread rolls Olive oil 1 garlic clove, minced ¼ teaspoon of paprika ½ teaspoon of cumin ¼ teaspoon of dried oregano 2 tomatoes 2 jalapeño peppers 2 avocados 1 tablespoon of lime juice 150g (5oz) green beans 500g rump steak Salt and pepper Hot sauce (optional)
Slice the beef as thin as you can. Combine the paprika, cumin and oregano with enough oil to make a thin paste and mix well with the beef. Cover and place in the fridge – ideally overnight, but for at least two hours. Remove from the fridge and season with salt and pepper. Grill, fry or barbecue your meat according to your taste and then leave it to rest.
Slice the tomatoes and thinly slice the peppers. Discard the seeds from the peppers if you want it slightly less spicy. Halve the avocados, remove the stone and spoon out the flesh. Mash the flesh with the lime juice and add some salt. Cut the beans into thin slices and boil in a pan of water until tender, then drain.
Cut the bread rolls in half and toast under a grill. Remove and then smear the mashed avocado on one side of each roll. Arrange the meat, then layer on the vegetables. If the jalapeños don't provide enough of a kick, splash on some hot sauce.
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