︎︎︎ Chilean homemade completos [hot dogs]
Recipe by Jo Muñoz (Todo por la Praxis) for the opening of "Black Box".
*40 people
For the opening of the process, we wanted to prepare this meal because in Iquique, a city in the north of Chile, serious xenophobic violence was happening against migrants living in the streets, one of the strongest was the burning of all their belongings. This street food, called “completo”, is very popular in this territory due to the variety of sauces with which they are prepared.
Ingredients:
For the completo ones
- 10 avocados (known in Chile as paltas)
- 3 kg of tomatoes
- 40 frankfurter sausages
- 40 bakery hot dog buns
- 1 jar of sauerkraut (optional)
- 1 jar of pickle mince (optional)
- 1 jar of mustard
- 1 jar of ketchup
- Olive oil
- Salt
For the sauces
- 3 eggs
- 1 lt vegetable oil
- 1 clove of garlic
- 1 jar of kalamata olives (in Chile, olives from Azapa)
- 1 whole onion
- 1 bunch of coriander
- 4 lemons
- Olive oil
- Salt
Preparation of the completos:
Chop the tomato into cubes, season them with salt and olive oil, leave them in a serving dish. Mash the avocado and leave at least one stone in it so that it does not turn black, add salt and also leave in a serving dish. Optional add a few drops of lemon juice which also prevents the avocado from turning black. Put the sauerkraut in a serving dish as well as the pickle mince. Boil the viennoiseries for 5 minutes in a pan of boiling water. At the same time, heat the bread in the oven for 3 minutes at 200°. Do not leave them in the oven any longer so that they do not get too crispy.
Preparation of the sauces:
- Normal mayonnaise
In a blender jug (minipimer in Chile), add the whole egg, salt to taste and put the blender on. With the blender in, add 300 ml of vegetable oil. Activate the mixer without moving it from its place until the mayo sets. Once it is ready, turn it up and down until it has the right texture. Then add the set of half a large lemon, or a small whole lemon. Whisk again. Once ready, transfer to a serving bowl.
- Olive mayonnaise
Repeat the preparation of the normal mayonnaise, but once ready, add 15 or 20 kalamata olives to taste.
- Garlic mayonnaise
Repeat the preparation of the normal mayonnaise, but once ready, add a clove of garlic at the end (or more, depending on the desired intensity).
- Green sauce
Chop the onion into very fine cubes, then chop the coriander just as finely. Mix, add the juice of one lemon, olive oil and salt. The quantities of onion and coriander should be proportional so that the sauce is uniform.
How to serve:
Once the preparations are ready, place everything on a table. They can be served by whoever is offering the meal or for each diner to serve their own, choosing which ingredients to add and which not to add.
- Classic completo
Open a slit in the bread, not too deep so that it does not open completely, add the vienna, tomato and salsa verde. You can add the sauces of your choice, as well as mustard and ketchup.
- Italian completo
Open a slit in the bread, not too deep so that it does not open completely, add the vienna, tomato and avocado. You can add the sauces of your choice, as well as the mustard and ketchup.
- Dynamic completo
Open a slit in the bread, not too deep so that it does not open completely, add the vienna, tomato, sauerkraut, minced meat and avocado. You can add the sauces of your choice, as well as mustard and ketchup.
As a Chilean, the most vivid memory I have of this food as a child was the reward my mother would give me when I behaved well at the doctor's. This consisted of taking me to a traditional tea room to be served with a cup of tea. My favourite was always the dynamic one, and I also enjoyed it a lot at my friends' birthday celebrations. Then, in my youth, it was a must for going out to a party, having one before or after the party in a street cart.