Choripan & Chimuchurri

I don't know where to begin with this. The first time I came across this, I knew I wanted to try it. This Argentinian mouthful is served as a starter during asados or it's popular during game days! Even street food! Yes, it's simple to make but so flavorful. Of course you might see this in other cultures and variations, and that's what I love about food. It's a chorizo (sausage with beef and pork) grilled and served with crusty bread (bolillo or baguette) with a heaping amount of chimichurri. Yes! don't you dare add anything else.

The meaty fatty sausage balances out with the mild, herb vinegar chimichurri works amazing. I call this my grown hot dog. It's simple and flavorful. Give it a try. Make the full amount of chumichurri and save the left overs. It's great on steak and other meats. You can find many chorizo sausages in Latin markets. You may get them in large links and cut them about 5 inches or they sell them cut. You can also buy a crusty baguette and cut it into 4 pieces that fit the sausage. If you want, you can also use rolls that are about 5 inches long.


Serving Size : 4 people


Ingredients :

Baguettes or small bolillos 4 each

Chorizo Sausage 4 each


Chimichuri :

Fresno Chile, minced with seeds 1 each

Shallot, minced 1 each

Garlic, minced 4 cloves

Red wine 1/2 cup

Kosher salt 1 1/2 tsp

Cilantro, chopped fine 1/2 cup

Flat-leaf parsley, chopped fine 1/2 cup

Fresh Oregano, chopped fine 3 tbsp

Extra-virgin Olive Oil 1/4 cup


Step 1

Make the chimichurri, in a medium sized bowl, add the fresno chile, shallots, garlic and salt. Mix and let it stand for 10 minutes. In the meantime chop the parsley and cilantro very fine. Add the herbs to the mix and then add the vinegar. Slowly whisk in the oil and its ready to serve.


Step 2

If you bought a long baguette, cut it into 5 inch pieces or the size of the chorizo. If you bought long links, go ahead and cut them to fit the bread. Grill them on a hot grill or hot pan with a little oil. Grill until fully cooked. Then cut the bread open crosswise and spread a good amount of chimichurri and add the chorizo. I promise you, don't add anything else and it will be a big hit! Summer BBQ's here we come!

Jerry Tapia

Jerrytapia@gmail.com

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