Bocadillo de Carne de Caballo con Chimichurri

Ingredients

• 500g (1.1 lb) horse meat, thinly sliced 500g (1.1 lb) horse meat, thinly sliced
• 4 crusty bread rolls 4 crusty bread rolls
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the smoked paprika, ground cumin, dried oregano, salt, and pepper. Rub the spice mixture onto the horse meat slices, ensuring they are evenly coated.
2. 2.
   Heat olive oil in a skillet over medium-high heat. Add the horse meat slices and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove from heat and set aside.
3. 3.
   In a separate bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, and pepper. Stir well to combine, creating the chimichurri sauce.
4. 4.
   Slice the crusty bread rolls in half lengthwise. Spread a generous amount of chimichurri sauce on the bottom half of each roll.
5. 5.
   Place a portion of the cooked horse meat on top of the sauce, then cover with the top half of the roll.
6. 6.
   Serve the Bocadillo de Carne de Caballo immediately and enjoy!

Treat your ingredients with care...

• Horse meat — Ensure that the horse meat is thinly sliced for quick and even cooking. If horse meat is not available, you can substitute it with lean beef or venison.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the chimichurri sauce.
• Toast the crusty bread rolls before assembling the sandwich for added texture and warmth.
• Experiment with different herbs and spices in the marinade to customize the flavor profile of the horse meat.

Serving advice

Serve the Bocadillo de Carne de Caballo with a side of crispy French fries or a fresh green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can garnish the sandwich with a sprig of fresh parsley or cilantro. Serve it on a wooden cutting board or a rustic plate to showcase the traditional Spanish charm.