Mealworm Recipes: Chilean Completo con Gusano
Feb. 17, 2019
Feb. 24, 2019
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The Chilean Completo is essentially a hot dog in which the hot dog is the least important ingredient. At the minimum, a completo will be bun, hot dog, large gobs of mayonnaise, and tomatoes. Usually it will also have a generous slathering of avocado, and layers of other ingredients, such as sauerkraut, blaukraut (red sauerkraut), fried onions, french fries, and even a fried egg. I took the classic Completo Italiano, so-called because the colors of the mayo, avocado, and tomatoes resemble the Italian flag, and then I replaced the basic hot dog with a more substantial sausage. Next, I decided it was not completamente completo (completely complete) without some fried mealworms. I've included the incredible recipe for tangy, homemade mayonnaise, that I learned when I lived in southern Chile, but if you need to save time you can substitute with store-bought. This recipe calls for Mealworm Crispy Crumbs; please consult the recipe for instructions on how to prepare.
Total: 40 mins; Serves 4
- 1 large egg yolk
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt, to taste
- 3/4 cup avocado oil or extra-virgin olive oil
- 1 garlic clove, finely minced
- 4 large hot-dog buns, any kind
- 4 sausages, any kind
- 2 avocados
- 1 tomato, chopped
- 1/4 cup mealworm crispy crumbs
1. Homemade mayonnaise will make this more authentic and delicious, but is more time consuming. If you would like to use store-bought mayonnaise, skip to Step 2. To make mayonnaise, combine egg yolk, lemon juice, vinegar, salt, and garlic, in medium mixing bowl. Whisk until ingredients are fully blended; approximately 30 seconds. Continue whisking constantly as you add oil to the mixture, a few drops at a time. If this is too much of a workout for you, you can use an immersion blender. When the mayo starts to thicken and emulsify, you can add start adding the oil in larger batches, up to a tablespoon at a time. You will need to continue whisking until mayo is thick and creamy, about 10 minutes. Cover and refrigerate; fresh mayo should keep for a days to a week.
2. Chop the tomato, and set aside. Prepare the avocados by cutting in half lengthwise, slicing until you feel the knife hit the pit, then rotating the avocado.Twist the avocado halves in opposite directions like you're turning two doorknobs, until they separate. Remove the seed with a spoon and discard seed, then scoop out the creamy green avocado meat, scraping away from the tough outer skin, and put in a bowl. Mash the avocado meat with spoon or a fork until slightly chunky. Set aside. Prepare Mealworm Crispy Crumbs according to recipe, and set aside.
3. Prepare sausages according to your preference. If you will be cooking them indoors, not on a grill, the best way to ensure they are fully cooked is to boil them before browning. To do this, put your sausages in a large saucepan, and fill with just enough water to cover the sausages. Turn heat to high until the water boils, then reduce heat to medium and simmer for 5-10 minutes.You can test if they are done by poking with a fork and checking if they are pink on the inside. When sausages are nearly cooked, lightly grease a pan and put on medium to high heat. When pan is hot, transfer sausages to pan and cook in oil, turning until deliciously browned and crispy on the outside.
4. Toast your buns. Place sausage at the bottom of the bun. Slather on a generous helping of avocado first, then an equally generous helping of mayo. Sprinkle with chopped tomatoes and Mealworm Crispy Crumbs. Now comes the hard part: eating it without making a mess. I recommend turning your head sideways and hoping for the best.
NOTE: This recipe calls for raw eggs, the consumption of which can increase risk of salmonella. To reduce risk, you can use pasteurized egg yolk instead, or just use store-bought mayonnaise.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!