When I was a kid, nearly every week, one night for dinner I had San Jocobo. But then I remember that my mum started buying pre-made ones…. didnt like them. Based on that, I wanted to try something similar, Cachopo.
To be honest, I think the best is to cook a cachopo for one meal, you just buy a piece of meat (I bought beef), prepare in the day and enjoy it warm. Because in my case, I prepared for a whole week, so three big pieces and it is not the same to eat it on the day that 4 days later.
The recipe is quite simple.
- 2 steak fillets
- 6 slices of ham (cure ham is better) – the number will depend on the size of your flatted out fillets
- 6 slices of cheese (same as above)
- Eggs + breadcrumbs
- Salt + pepper
- Olive oil
1- Season your fillets, leave them to rest at room temperature for 15 minutes at least. Get ready for the next steps
2- Put one fillet between two sheets of baking paper and then using a rolling pin, flatten it out as much as you can (I didnt do it…) Repeat for the second one. Try to make them match the size.
3- In one flat piece, put your ham and cheese. Then add the second flat piece. Be sure the ham/cheese is fully covered. Try to push the sides with the fingers so it is sealed (it is not going to be perfect). You can use tooth sticks (I didnt have)
4- In a plate, whisk two eggs. In other plate, put the breadcrumbs. Try to use one hand for handling the cachopo so you dont get dirty in both. Get the pan hot with oil
5- Pass the cachopo first by the eggs, both sides, then the breadcrumbs both sides. Fry until golden in both sides.
I had a small piece for lunch and it was good.