Shuco
Grilled Guatemalan chorizo in a toasted bun with mashed avocado, wilted cabbage and a drizzle of sauces. Guatemala City’s favorite street snack.
- prep
- 20 min
- cook
- 15 min
- total
- 35 min
- serves
- 4
- level
- medium
Shuco means dirty in Guatemalan slang, a wink at how messy this sandwich gets once it is loaded. Carts selling them line the streets of Guatemala City, grilling chorizo to order over charcoal.
Mashed avocado forms the base layer, holding the grilled chorizo in place, while a pile of cabbage cooked soft in oil and vinegar adds a texture a plain hot dog never gets. A few sauces drizzled over the top finish it, and the whole thing is eaten with both hands.
Shuco is one of the best hot dogs from around the world.
method
Grill or pan-sear the chorizo links over medium heat, turning, for 10 to 12 minutes until cooked through and charred in spots.
Wilt the shredded cabbage in the oil and vinegar over medium heat for 5 to 6 minutes until soft but still with a little bite. Season with salt.
Mash the avocados with a pinch of salt.
Split and lightly toast the buns, cut side down, on a dry skillet for a minute or two.
Spread mashed avocado inside the bun, add the grilled chorizo, and pile the warm cabbage on top.
Finish with a drizzle each of mayonnaise, mustard and ketchup or hot salsa.
chef's tips
- Guatemalan chorizo is more heavily seasoned than a plain hot dog; look for it at a Latin market or use a spicy fresh pork sausage.
- Cook the cabbage until just soft, it should still have a little bite left.
- Toasting the bun first keeps it from going soggy under the avocado and cabbage.