Bold. Messy. Iconic.

The chacarero is one of Chile’s most famous sandwiches... thinly sliced steak, tomatoes, green beans, and ají verde on crusty bread.

This version happened because my latest OddBunch delivery included avocado, green beans, and tomatoes… and I knew exactly what I was making.

Instead of fresh ají verde, I used Pueblo Viva Chile hot sauce, and I seasoned the steak with Pueblo Tex Mex Chili Blend.

This recipe makes 2 hearty sandwiches. They're messy, but so good. Make sure you grab a fork!

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Ingredients

• 2 sturdy buns (kaiser, brioche, Portuguese roll, ciabatta — all work)
• 1 ribeye steak (10–12 oz), thinly sliced
• Salt + pepper
• 2–3 tsp Pueblo Tex Mex Chili Blend
• 1 avocado, mashed
• 1 large tomato, sliced
• 1½ cups green beans, French-cut
• Pueblo Viva Chile hot sauce
  
  

Quick Mayo

• 1 whole egg
• Juice of ½ lemon
• 1 tsp Dijon
• Pinch of salt
• 1 cup olive oil
  
  

How to Make It

1. Make the mayo: Blend egg, lemon, Dijon, salt. Slowly add oil until thick and silky. (Whole egg. Don’t fight me.)
2. Blanch the beans: Boil 4 minutes. Ice bath. They should still have a little bite.
3. Cook the steak: Season with salt, pepper, and Pueblo Tex Mex. Cook quickly in a hot cast iron skillet.
4. Prep toppings: Mash avocado, salt it generously. Salt the tomatoes. Don't skip seasoning at any step!
5. Assemble:
   1. Toast buns lightly.
   2. Avocado on top, mayo on bottom.
   3. Add steak, tomatoes, and a generous pile of green beans.
   4. Finish with Pueblo Viva Chile.
6. Close. Press gently. Expect mess.

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Substitutions

• No ribeye? Use flank, skirt, sirloin, or grilled chicken.
• No ají verde? Viva Chile, jalapeños, or serranos work beautifully.
• Any sturdy bun will do — just toast it.
  
  

Why Pueblo Works Here

Tex Mex Chili Blend adds depth to the steak.
Viva Chile brings the bright heat this sandwich needs.

If you’ve got both, you’re ready.