Choripan
Recipe - The Fresh Grocer - Corporate
Choripan
Prep Time5 Minutes
Servings5
Cook Time15 Minutes
Ingredients
1 lb Chorizo
1-2 Bowl & Basket Fresh Baked Baguettes
1 cup plus 2 tbsp Bowl & Basket olive oil, divided
1 15 oz can Bowl & Basket Diced Tomatoes
1 small Sweet Onion, peeled and diced
3 tbsp Bowl & Basket red wine vinegar, divided
6 Garlic Cloves, peeled
2 Serrano Chiles, de-seeded and chopped
2 cups roughly Chopped Parsley
Zest and juice from 2 Limes
1 tsp Red Chili Flakes, or more/less if desired
Salt , to taste
Pepper, to taste
Directions
- Heat grill to medium high heat.
- While the grill is preheating, make the salsa by combining diced tomatoes, onion, 1 tbsp olive oil, 1 tbsp red wine vinegar and salt and toss to combine. Set aside.
- Grill chorizo over direct heat, turning often until browned and charred in places, 6-8 minutes. Remove from the grill and let cool slightly before slicing lengthwise to butterfly the sausage. Do not cut all the way though, but open the sausage along the seam.
- Slice baguettes into chorizo-size lengths then cut lengthwise like a hot dog bun (do not cut all the way though). Brush the inside of the bread with 1 tbsp olive oil.
- Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
- Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
- For the chimichurri: Combine 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until the chimichurri is desired consistency. Add salt and pepper to taste. Set aside or chill until ready to serve.
5 minutes
Prep Time
15 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
El Cerdito Chorizos, 11 oz, 11 Ounce
$3.49$0.32/oz
Panera Bread French Baguette, 14 oz, 14 Ounce
$5.99$0.43/oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Bowl & Basket Diced Tomatoes, 14.5 oz, 14.5 Ounce
$1.19$0.08/oz
Sweet Onion, 0.3 Pound, 0.3 Pound
$0.45 avg/ea$1.49/lb
Not Available
Great Garlic Chopped in Water Garlic, 32 oz, 32 Ounce
$6.49$0.20/oz
Salchichon, Jamon Serrano and Chorizo, 6 oz, 6 Ounce
$6.99$1.17/oz
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Fresh Lime, 1 each, 1 Each
$0.59
Badia Crushed Red Pepper, .5 oz, 0.5 Ounce
$1.59$3.18/oz
Badia Kosher Salt, 8 oz, 8 Ounce
$3.29$0.41/oz
Badia Lemon Pepper, 24 oz, 6.5 Ounce
$9.99$1.54/oz
Directions
- Heat grill to medium high heat.
- While the grill is preheating, make the salsa by combining diced tomatoes, onion, 1 tbsp olive oil, 1 tbsp red wine vinegar and salt and toss to combine. Set aside.
- Grill chorizo over direct heat, turning often until browned and charred in places, 6-8 minutes. Remove from the grill and let cool slightly before slicing lengthwise to butterfly the sausage. Do not cut all the way though, but open the sausage along the seam.
- Slice baguettes into chorizo-size lengths then cut lengthwise like a hot dog bun (do not cut all the way though). Brush the inside of the bread with 1 tbsp olive oil.
- Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
- Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
- For the chimichurri: Combine 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until the chimichurri is desired consistency. Add salt and pepper to taste. Set aside or chill until ready to serve.