Chimichurris
From Wikipedia, the free encyclopedia
Not to be confused with chimichurri
Chimichurris are a traditional dish eaten in the Dominican Republic. They are a more hearty snack of slices of pork cut from a joint and eaten in a sandwich. This dish is made throughout the Dominican Republic in small street stands, each with their own recipe and flavor. It borrows its name from the Argentinian sauce.
- The dish in Washington Heights in Manhattan refers to a hamburger on pan de aqua (water bread), a crusty round bun topped with a seasoned patty of ground beef, a mayonnaise/ketchup sauce, and some lightly sauteed veggies (tomato slice, onions, and shredded cabbage). These are usually sold off a panel truck.
[edit] Ingredients
- 4 hamburger buns
- 2 pounds of ground meat
- 1/2 teaspoons of crushed garlic
- 1 large onion cut into rings
- 1 large onion cut into small cubes
- 1 bell pepper cut into small cubes
- 2 large tomatoes cut into slices
- 2 cups of shredded cabbage
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of oil
- Salt and Pepper
- Oregano
- Ketchup
- Mayonnaise
[edit] Preparation
1. Mix meat, Worcestershire sauce, garlic, onion cubes, bell pepper, and add a pinch of salt, a pinch oregano and a pinch pepper. Divide meat into four portions and form four patties. Brush a stove-top grill with some oil and heat. Grill the patties, rotating until they are well done
2. Briefly grill tomatoes and onion rings. Turn down the heat to its minimum and briefly cook the cabbage. Reapply some oil to the grill and warm up the bread.
3. Assemble the hamburger and garnish with ketchup.
