Chorrillana
Santiago — Mother recipe · en it
A classic Chilean dish featuring meat patties served with a rich egg and onion sauce.
📷 P R from Santiago, Chile — CC BY 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 400 g of ground beef (20%)
- 2 eggs
- 1 onion
- 100 g of bacon
- 100 g of beans
- 2 tablespoons of olive oil
- 1 tablespoon of ketchup
- 1 tablespoon of Worcestershire sauce
- salt and pepper to taste
- 100 ml of beef broth
Method
- Mix the ground beef with the eggs, olive oil, salt, and pepper, forming meatballs.
- Fry the meatballs in a pan with olive oil until well cooked.
- Slice the onion thinly and chop the bacon into small pieces.
- In a second pan, fry the onion and bacon until the onion is golden.
- Add the ketchup, Worcestershire sauce, and beef broth, stir well, and let it simmer for 10 minutes.
- Serve the meatballs with the sauce on the side or with the sauce.
- Add the beans to the plate before serving.
The story
Chorrillana is a culinary specialty from Santiago, originating in the 1950s as a creative way to use leftover meat. The name comes from the abundant sauce that flows (in Spanish, 'chorro') over the dishes.
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