A RECIPE THREAD: YURRR! If you miss yelling your order at a chimi truck uptown after the club, this one& #39;s for you. DOMINICAN https://abs.twimg.com/emoji/v2/... draggable="false" alt="🇩🇴" title="Flag of Dominican Republic" aria-label="Emoji: Flag of Dominican Republic"> CHIMI + BATATA FRITA. Una bainita light pa engordar a lo tiger y to eso cuero comelóne https://abs.twimg.com/emoji/v2/... draggable="false" alt="😎" title="Smiling face with sunglasses" aria-label="Emoji: Smiling face with sunglasses"> KLK WAWAWAAA https://abs.twimg.com/emoji/v2/... draggable="false" alt="🙌🏽" title="Raising hands (medium skin tone)" aria-label="Emoji: Raising hands (medium skin tone)"> PA LA CALLE https://abs.twimg.com/emoji/v2/... draggable="false" alt="🏍️" title="Racing motorcycle" aria-label="Emoji: Racing motorcycle">https://abs.twimg.com/emoji/v2/... draggable="false" alt="💨" title="Dash symbol" aria-label="Emoji: Dash symbol">

Iight so boom.. 2lbs ground beef (80/20 ratio), 1 beef bouillon cube/packet, 2 tbsp adobo, 1tbsp pepper, 1tbsp salt, 1/2 tbsp ground onion, 1/4 cup of DOMINICAN oregano, 1/4 cup of breadcrumbs, 2tbsp garlic powder, 6 crushed garlic cloves, and 1 egg.

FUAPETE! Put in all the dry ingredients first, then add the garlic and egg and mix that shit up WELL. If you think itll break apart easily when you make the patties, just add another egg inside into that thang.

Form your patties into the shape of whatever bread you& #39;re using. Try not to make the patties too thick so they cook quicker and have some crunch on the outside. I made mine 1/4 inch thick.

Boom. Keep these bad bitches in the fridge for 1+ hour (if you can, overnight would be best obviously)

Soon as you& #39;re done with the meat, same thing with the batata. Peel em, cut 1/4 inch thick, and let em soak in water (fully submerged), 2 tbsp vinegar, and a TINY bit of salt. Again, overnight would be best so it draws out all the starch out of the batata for a crispier finish

And finally the cabbage. Cut it very very very thin so it cooks quicker later. Also brine it in water, vinegar, and salt. All 3 things marinate/brine at the same time.

Ñaki ñaki! This the setup just before cookimg. I& #39;m using Italian rolls bc I dont like pan de agua (the bread scrapes the roof of my mouth). I made a quick mayoketchup 1/3 ketchup 2/3 mayo. THINLY sliced onion and tomato. I also pre-buttered the inside the bread.

On a skillet or griddle at medium high heat, lay the patties and FLATTEN them. Otherwise the center will bubble up an only the outer edges cook. Add a little salt for a crisp side. I added a tiny bit of oil on the griddle before cooking just to prevent it from sticking.

Don& #39;t skip this part. Just before flipping the patties, add a tiny bit of soy sauce to em. It& #39;s at this point that you& #39;ll begin to toast the bread since they& #39;ll be done at the same time (like 3-4 minutes)

Just before taking the bread and patties off, add the cabbage straight out the brine and cook for a few seconds. Add a dash of soy sauce and try to use the fat the patties released (maldito saborcito ma gueno https://abs.twimg.com/emoji/v2/... draggable="false" alt="🤤" title="Drooling face" aria-label="Emoji: Drooling face">)

In order: bottom bread, mayoketchup, patty, cabbage, tomato, onion, more mayoketchup, top bread (hot sauce optional, but recommended). I don& #39;t like hard bread cuz it scrapes the shit out the roof of my mouth, but if you do, now would be the time to toast both sides on the griddle

In the meantime while your chimi cools down, these take like 5 minutes to fry if they& #39;re brined overnight. 2-3 minutes on each side and they& #39;re good to go.

And dassiiiiittttt... I highly recommend gettin lit and playing hood shit at ignorant levels before eatin this joint. Wash it down with some chinola (passion fruit) juice. I also like a little hot sauce on my shit, my family doesn& #39;t. But yea, get lit, get fat, stay home.