This Dominican Chimi Casserole Is a Hangover Man’s Dream
I grew up like most of the other Dominicans I know – in a large social family that has always lacked excuses for meetings and last-minute dates. There was no such thing as cooking too much food in my house, as it meant that anyone who decided to stop by later that day would have leftover food. Or the day after tomorrow. Or the next day after that.
But the chimichurri burger – which coincides with the buttery-based Argentinean condiment – is not what you find in Dominican cuisine. Also known as chimi, hamburgers are sold at street stalls throughout the Dominican Republic and in predominantly Hispanic New York, where chimi trucks light up the night streets with their neon signs. This is the perfect takeout meal for clubgoers looking for a portable meal that is heavy enough to lessen the effects of poor nighttime decisions.
Chimi is also a great casserole, whether you’re looking for a festive meal to help soak up liquor or a hangover cure the next morning. The hamburger version consists of juicy minced pork or beef, shredded cabbage, tomatoes and onions, floating in a special sauce between two slices of pan de agua (water bread), but we’ll add cheese to keep the casserole together, and fry and chop bread to mix with the meat.
The simplicity of the recipe leaves room for multitasking, so feel free to grab the Presidente , because the only thing more Dominican than drinking beer with chimi is turning the chimi into a casserole. To do this yourself, you will need:
For you: 1 Presidente (Dominican beer)
For the sauce: 1/2 cup ketchup 1/2 cup mayonnaise 2 teaspoons Tabasco sauce
For meat: 1 pound ground beef 2 teaspoons salt 2 teaspoons oregano 1 teaspoon garlic 1/2 teaspoon pepper 1 piece pan de agua or any other slice of white bread (like Italian) 1 whole tomato 1/2 cup diced onions 2 cups grated white cabbage 1 cup grated carrots 1 cup grated cheese
Consuming a burger with chimi traditionally means that a person is intoxicated, which is why sips of Presidente – often called “agua Dominicana” because of the ease and quantity in which it is consumed by Dominicans, is an integral part of the recipe. First, combine the ketchup, mayonnaise, and tabasco sauce in a bowl. This is a special sauce. The mixture should be light pink in color, but you can add some ketchup, mayonnaise, or hot sauce to your liking. Every chimi seller adds their secret ingredient to their special sauce – from soy sauce to orange juice – but that’s the base.
Season the meat with garlic, oregano, salt and pepper. Chop the meat into a large, thin patty and place in a skillet over medium heat. The meat should cook for about seven minutes on one side and four minutes on the other, until it is well done and brown. Don’t worry about digesting meat; the special sauce will provide most of the flavor and moisture.
While the meat is cooking, slice the bread and butter evenly. Chimi is traditionally made with pan de agua (watery bread), but if you can’t get it, any loaf of white bread (like Italian bread) will do. Toast the bread in the oven at 350 ℉ for about five minutes until light golden brown. Avoid over-browning the bread as it will return to the oven again. If you’ve timed it, you should drink half the second beer while the bread is toasting. When done, cut the bread into cubes.
Then use a spatula to break the meat into small pieces and pour into a bowl along with the bread. The ratio of meat to bread should be approximately one to one. Pour about a third of the special sauce into a bowl and stir until the bread and meat are smooth. Add the grated cheese and stir again. Traditionally, chimi doesn’t include cheese, but it’s also usually not a casserole, so I think we can give ourselves some leeway. Pour the bowl into a greased baking dish and place in the oven for about five minutes, or until the cheese is melted and bubbling.
Remove the dish from the oven and place the tomato and onion mixture on top. Then drizzle over the shredded cabbage and carrots and drizzle with the rest of the special sauce of your choice. If you start pouring in your special sauce generously, remember that too much is never too much.