sandwich de chola

by brittany
(new york)

sandwich de chola

sandwich de chola

i need a recipe for my homework

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Jun 24, 2011
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sandwich de chola recipes
by: Anonymous

For anybody that wants to cook Bolivian food, there are many sites, even videos to learn.
Just Google.
Also for the sauce on the meat you need to use yellow aji, this gives a very special flavor, to condiment the pork red aji or Hungarian paprika I use.
One can get the escabeche in a Jewish or German store.
Also we have a sandwich where the pork is replaced with chicken, delicioso!!

Jan 07, 2011
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sandwich de chola
by: BoliviaBella

Yes, absolutely I TOTALLY agree. Without the ají it just isn't a sandwich de chola. When you buy escabeche here in Bolivia it always has some whole ajís in it already - so I was just assuming that. But you're right. It would have been better to mention that separately because many people add llajua to their sandwich de chola too.

:-D
Bella.

Jan 07, 2011
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Sandwich de Chola
by: Anonymous

You forgot something important!

The aji !!! Without ají it doesn't taste like a sandwich de chola!

Jun 01, 2010
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sandwich de chola
by: BoliviaBella

Hey Brittany. You know, I have really great memories about eating sandwiches de chola. That's because I used to get together with my friends after school for a sandwich de chola and a soda when I lived in La Paz. We did this pretty often, near a river and a park by my school. Sort of a winding-down-from-school moment before heading home to do TONS of homework. So here's what a sandwich de chola is:

1. You need a bread in the shape of a round bun, but it should be about the size of a hamburger bun, not small like a dinner roll. In Bolivia the bread is very different than in the US - not so white and fluffy. A sourdough bun would probably taste more like the bread here than a normal white bread bun.

2. Sandwiches de chola are made with slices of baked or roasted pork. Usually the pork has been roasted over an open pit which is what makes it so good. In order for your sandwich to be more authentic than using ham bought at the store, you might consider cooking a single skinless chicken breast. When it's cold, you slice it thin or rip it into strips.

3. In any case, what makes a sandwich de chola different from any other sandwhich is not so much the meat, it's the "escabeche".

Escabeche is pickled veggies - usually carrots, hot peppers, onions and green beans are pickled in a jar. You might be able to find escabeche at a Mexican food store or Whole Foods.

Assemble the sandwich:

top of bread
slices of roast pork
escabeche
bottom of bread

The sandwhich must contain at least one pickled carrot and one pickled green bean for the full true flavor of a sandwhich de chola. If it has only the pickled onions, you're not getting the full delicious flavor.

Notice I didn't say anything about mustard, mayonnaise or anything. Nope! A true sandwhich de chola has none of that - just the delicious meat and veggies (their vinegar gives the sandwich its distinct flavor that makes it different from any other).

What else makes a sandwich de chola a sandwich de chola? The chola. Cholitas are women from Western Bolivia who are of Aymara or Quechua nationality. So if you're doing this for a school project, you might consider dressing the part as you share your awesome delicious sandwiches de chola with your class.

You can see how they dress on my Bolivian Cultures page. Look for the ladies in the red skirts by Lake Titicaca.

Cheers!



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