Completo

Ingredients

• Frankfurters4
• Hot dog buns4
• Avocados3
• Tomatoes4
• Mayonnaise200 g
• Lemon1
• Sauerkraut — optional150 g
• Ají sauce — to serve50 g
• Salt and pepperto taste

Salt and spices grow more slowly than the rest: doubling a dish does not double the pepper.

Weight converts to ounces and volume to cups. Grams of flour are not turned into cups, because that depends on how tightly it is packed.

Method

1. 1

   Mash the avocados with a fork, salt and lemon juice into a coarse purée, not smooth.

   8 min

2. 2

   Dice the tomatoes small, salt them and drain them in a sieve to lose the excess water.

   10 min

3. 3

   Poach the frankfurters in water on a low heat for five minutes, without letting them split.

   8 min

4. 4

   Warm the buns in steam or in the oven for two minutes; they should be soft and hot.

   5 min

5. 5

   Put a frankfurter in each bun and spread the drained tomato over it in an even layer.

   4 min

6. 6

   Pile the avocado over the tomato, covering it completely.

   4 min

7. 7

   Finish with a generous stripe of mayonnaise and serve the ají sauce separately.

   3 min

About the dish

The name comes from the colours rather than Italian cooking: green avocado, white mayonnaise and red tomato repeat the Italian flag. The dish has nothing to do with Italy.

The avocado is mashed with a fork into a coarse purée with salt and lemon rather than sliced. Purée stays on the sausage; slices fall out at the first bite.

The portions are enormous: a heaped tablespoon of each component. A tidy completo reads as unfinished in Chile.

Worth knowing

• — The tomato must be drained. Its juice soaks the bun from below within two minutes and the completo falls apart in the hand.
• — Mash the avocado immediately before serving. Within half an hour it darkens even with lemon and the look is ruined.
• — It is eaten with both hands and over a plate. In Chile a completo comes with a stack of napkins, and that is not a joke.

Nutrition

Per serving at the base yield, calculated from the ingredients rather than measured in a lab.

Calories

720 kcal

Protein

18 g

Fat

52 g

Carbs

46 g

More from Chile

• Pastel de choclo — A bake of meat filling under a lid of ground sweetcorn, with an olive and an egg inside.
• Empanadas de pino — Baked pastries with a meat filling, an olive and an egg. Chilean food for 18 September and for any Sunday.
• Curanto en olla — Shellfish, meat and potato cakes cooked in layers in one pot without water.