Salchi Brasa Power with Chimichurri Potatoes and All Creams

40 min
“Salchi Brasa Power” is the ultimate evolution of salchipapa, a hearty and flavorful dish designed for sharing. Based on crisp yellow potatoes fried and bathed in homemade chimichurri, a mountain of flavors is created with fried plantain, chorizo and sliced hot dog. Gloria's touch is provided by a generous amount of juicy frayed grilled chicken. This feast is crowned with fresh Creole sauce, an addictive homemade golf sauce and one or two fried eggs with the liquid yolk. It's the ultimate snack, a feast of flavors in every bite.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Deep pot or deep fryer.
  • + Very large mixing bowl.
  • + Frying pan for eggs.
  • + Cutting board and knife.
  • + Skimmer and kitchen tongs.

INSTRUCCIONES

Step 1:

Prepare the Sauces. In a bowl, prepare the chimichurri by mixing all the ingredients. In another bowl, prepare the golf sauce by combining mayonnaise, ketchup and mustard. Finally, in a third bowl, prepare the Creole sauce. Reserve everything.

Step 2:

The Frying. Heat plenty of oil in a deep pot. Fry the yellow potatoes until they are well browned and crisp. Remove them and drain them. In the same oil, fry the banana slices, then the chorizo and finally the hot dog.

Step 3:

The Chimichurri Touch. In a very large bowl, place the hot french fries. Pour in a good amount of the chimichurri and, with a flick of the wrist, sauté the potatoes until they are completely impregnated with the sauce.

Step 4:

The Great Mixed. Over the chimichurri potatoes, add the fried plantain, chorizo and hot dog. Mix well. Add the frayed grilled chicken and give it a last mixture so that everything is integrated.

Step 5:

The Power Plating. Pour the entire mixture from the bowl onto a large platter, forming a mountain of flavor.

Step 6:

The Final Toppings. Fry the two eggs, leaving the yolk liquid. Top off your “Salchi Brasa” with a generous serving of fresh Creole sauce. Drizzle everything with plenty of golf sauce and, to finish, place the two fried eggs on top.

Step 7:

Let's Enjoy! Serve immediately, breaking the yolks to soak the entire plate.

TIPS

  • + Yellow Potato, the Queen: Using yellow potato makes a big difference. It is creamier on the inside and its sweet flavor contrasts perfectly with the rest of the ingredients.
  • + The Hot Chimichurri: The secret for potatoes to absorb all the flavor is to mix them with chimichurri as soon as they come out of the fryer. The heat opens the pores of the potato and absorbs the sauce like a sponge.
  • + Chicken from the Day Before: This dish is the perfect opportunity to use up the grilled chicken you had left over from the day before. You will give it a spectacular new life!
  • + Frying Order: Fry the potatoes and the banana first, and then the sausages. This prevents the oil from soaking up too much of the flavor of the chorizo right from the start.
  • + Don't Skimp on Sauces: The combination of the freshness of Creole and the creaminess of golf is essential to balance the strength of the dish. Be generous!