Chorrilllana : It is a dish that has a history that is shared between the Port of Valparaíso, and the cove of chorrillos, in the north of Chile, territorial spaces that claim to be the first to create this dish and which has become widespread in the population due to its quality and low cost, ideal for those moments when 3 people are very hungry and little money, chorrilllana, a delicious mountain of potato chips, minced beef, fried onion and scrambled egg.
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- 1 Story
- 2 Sociocultural impact
- 3 Nutritional Information
- 4 Preparation
- 5 Ingredients for Chorrilllana
- 6 Sources
The most accepted theory indicates that this traditional food has its origin in the year 1970 in a casino of non-commissioned officers of the Carabineros in Valparaíso, called J. Cruz, where the owner asked to have a plate as a snack for the young people who were going to drink alcohol to the premises. The idea was that it was a forceful, cheap and shareable dish, and it was thought of a steak on the poor side but for several people. Other versions indicate that this dish was born during the Pacific War when Chilean troops fought in the Battle of Chorrillos and invented a dish with what they had on hand in their campaigns. the name originated from carrying chorizo cut into slices, [citation required] however current versions of the dish have abandoned this primordial ingredient in its origins to adapt to the more massive taste. There are sources that indicate that its origin could come from some similarity with the Peruvian dish “Bisteck a la chorrillana”. Which had cooked potatoes and tomato, as recorded in a 1902 Lima gastronomic manual. It should be noted that in Chile there are many neighborhoods and streets with the names of Chorrillos, Miraflores, Yungay, etc., in honor of the battles won by the army ofChile . Therefore it is not surprising that the name is the same as in Peru .
Due to the large size with which it usually serves, chorrillana is considered a group dish and is sold for two, three or more people. In restaurants a platter is served in the center of the table and forks around it. Since 2000, some Chilean fast food chains have begun incorporating chorrillana as part of their menu, usually in smaller sizes.
Category: Appetizer Cuisine: Chilean Calories: 500 Preparation: 20 minutes Cook: 30 minutes Servings: 2 to 3 people
- Cut the potatoes into strips and fry in oil until well cooked
and slightly golden. Season with salt to taste.
- In a medium saucepan two tablespoons of oil, cut the meat into cubes
medium, season with salt and pepper, add merkén (optional) and fry. Reserve when ready.
- Chop the onion in a feather and in a pan with a teaspoon of oil fry for
a couple of minutes, add the 4 eggs and stir gently until well cooked. Add salt to taste.
- Assemble the low and long plate by placing a generous base of potato chips, then
the onion with the egg to finish with the meat
Ingredients for Chorrilllana
- 1 kilo of potatoes
- 500 grams of black posta
- 2 large onions
- 4 eggs
- 1/2 teaspoonful of merkén
- Salt to taste
- Oil for frying