Recipes

Pebre with Aji Cacho de Cabra

Welcome to Chilean cuisine. Sweet, smoky Aji Cacho de Cabra or the goat’s horn chile is a trademark of the food in Chile. And pebre is a typical place to find Aji Cacho de Cabra. This salsa is thick, tangy and packed with flavor. We serve our pebre with Chilean Chorrillan, or nacho fries from Chile.

Prep time: 30 min

Cook time: 60 min

Total time: 90 min

Pebre with Aji Cacho de Cabra
Copyright Recipe © 2014 Woodland Foods

Ingredients

Makes about 1 cup of Pebre

  • 1 Tablespoon All-Purpose Flour

  • 1/2 Cup Packed Cilantro Leaves

  • 1 Tablespoon Kosher Salt

  • 2 Ripe Tomatoes, cored and chopped

  • 1 Tablespoon Granulated Goat's Horn Chile

  • 1/2 Cup Olive Oil

  • 6 Tablespoons White Vinegar

  • 3 Cloves Of Garlic, minced

  • 2 Tablespoons Worcestershire Sauce

  • 2 Tablespoons Soy Sauce

  • 2 Tablespoons Granulated Sugar

  • 1/4 Cup Red Wine Vinegar

  • 2 Ribeye Steaks (8-10 Ounces Each), trimmed

  • 6 Medium Potatoes, washed and sliced into fries

  • 2 Medium Onions, peeled and thinly sliced

  • 1 Tablespoon Red Wine

  • 1 Tablespoon Butter

  • 6 Large Eggs

  • 2 Quarts Neutral Cooking Oil

Directions

  1. Place a small skillet over low heat and add to it the all-purpose flour. Allow this cook slowly until just slightly browned. While this occurs add the olive oil, cilantro, chopped tomatoes, Aji Cacha de Cabre and 6 tablespoon of white vinegar to a blender. Pulse this to smooth and season with salt and pepper.

  2. Pour this over the hot skillet with flour and stir to combine. Remove the skillet from heat and allow to cool at room temperature.

  3. Place the steaks in a zip lock plastic bag and cover with minced garlic, Worcestershire, soy sauce and and sugar. Let this marinade for 30 minutes while heating a grill to high heat. When the grill is ready season the steaks with salt and pepper and cook for 1-2 minutes a side. Get a good char but keep them rare to medium-rare. Set aside on a cooling rack when done.

  4. Add cut fries to a large pot of cold water and bring to a boil. Boil for 2 minutes and drain. Spread the fries onto a kitchen towel to dry and heat the oil to 375° F. Add fries in small handfuls being mindful to keep the temperature. When golden and crisp remove to a sheet pan.

  5. Place a large sauté pan over high heat and add the onions with butter. Add splashes of water to prevent burning and hasten caramelization, cook for about 10 minutes to dark brown. Add the red wine towards the end and cook until evaporated. Remove the onions to a plate and set aside to cool.

  6. Slice the reserved steak into thin pieces and arrange around the fries, repeat with the onions.

  7. Place the sheet pan into a preheated oven at 375° F.

  8. Add remaining butter to onion skillet and cook the eggs to desired style. When the pan of fries and meat are hot remove and garnish with eggs. Serve with pebre salsa and extra Granulated Aji Cacho de Cabre.