Salchipapa

Name: Salchipapa
Total time: 35 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1 kg Floury potatoes, cut into thick chips; 6 Beef or pork hot dog sausages, sliced 5 mm on the diagonal; 1 L Neutral oil, for frying; 2 tsp Salt; 1 tsp Dried oregano; 4 tbsp Ketchup; 4 tbsp Mayonnaise; 2 tbsp Mustard; 1 bowl Ají sauce: 3 ají amarillo, 2 tbsp mayonnaise, 1 garlic clove, juice of ½ lime, blended; 2 cups Shredded cabbage and tomato, to serve

Chips and sliced hot dog, pan-fried together until the sausage edges curl and catch, piled in a paper tray and crossed with ketchup, mayonnaise, mustard and ají. Salchicha plus papa, and nothing else. Peru's late-night street food, eaten by every student in Lima and defended fiercely by all of them.

Fonte

Receita de Peruvian criollo kitchens · 🏺 Tradicional · Lima's home cooking — Spanish technique, Andean potatoes and chillies, and whatever the port brought in, cooked together for four hundred years.

Peru · salchicha plus papa — An ownerless street food, so no cook is credited. The cited article confirms salchipapa as a South American and Caribbean fast food commonly eaten as street food, typically of thinly sliced pan-fried beef sausages and French fries with a savoury coleslaw on the side, its name a portmanteau of salchicha and papa, served with sauces such as ketchup, mayonnaise, mustard, olive sauce and ají, sometimes with a fried egg or cheese on top and occasionally garnished with oregano. The double-fry method, timings and quantities are this book's own.

Contexto na Wikipédia ↗

Veja como se faz · 3 vídeos

CookingTime!Cecilia Tupac ChefMario

⏱ 35 min🍽 4 porções🔥 680 kcal🇵🇪 Peru🌶️

Modo de preparo

Soak the cut chips in cold water 15 minutes, then dry them completely on a cloth.
Fry the chips at 150 °C for 6 minutes until soft and pale. Lift out and rest 10 minutes.
Raise the oil to 190 °C and fry them again 3 minutes until hard and golden. Drain and salt at once.
💡 Fry twice. One fry gives a chip that goes limp under the sauces within a minute; the second fry is what lets it survive the ketchup.
In a wide dry pan over high heat, fry the sausage slices 4 minutes, turning, until the cut edges curl up and brown.
Toss the sausage through the hot chips with the oregano. Tip into a tray, cross with ketchup, mayonnaise and mustard, and serve the ají sauce and salad on the side.

💡 Dicas

A fried egg on top makes it a salchipapa a lo pobre; cheese melted over makes it a salchipapa con queso. In Lima the argument is only ever about the sauces.
It is assembled to order and never sits — everything here is about getting the chips from the oil to the table in under two minutes.