Behind the Recipes
Chacarero by Chef Pilar Rodriguez
Makes 4 servings
INGREDIENTS:
4 crusty bread buns
10-12 oz. beef tenderloin
1 banana chili
2 medium Hass avocados
2 medium tomatoes
2 cups green beans, sliced and cooked
Olive oil
Salt and black pepper
PREPARATION:
1. Peel the avocados and mash them. Keep avocado pits inside purée mash to keep from browning. Season with salt and pepper.
2. Cut the banana chili lengthwise and discard the seeds. Julienne and reserve. Slice the tomatoes and set aside.
3. Cut the buns in half then brush the inside with olive oil. Add the avocado purée, the chili peppers and one or two slices of tomato.
4. Slice the meat very thinly. In a sauté pan over high heat, sear the meat for one minute on each side. Season with salt and pepper and place between bread buns.
5. Top with green beans and enjoy!
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