Choripan
Recipe - The Fairway Market 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
Fratelli Beretta Chorizo, 4 oz
On Sale! Limit 4
$4.99 was $5.99$1.25/oz
Le Petit Francais Mini Baguette
$8.99$0.53/oz
Bowl & Basket Extra Virgin Olive Oil, 51 fl oz
$20.99$0.41/fl oz
Bowl & Basket Mild Diced Tomatoes & Green Chilies, 10 oz
$1.29$0.13/oz
Sweet Onion, 0.3 Pound
$0.51 avg/ea$1.69/lb
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
Veroni Jamón Serrano, 3 oz
On Sale! Limit 4
$5.99 was $6.99$2.00/oz
Parsley Organically Grown - Curly, 1 each
$2.29
Key Limes, 16 oz
$4.99$0.31/oz
Badia Crushed Red Pepper, 12 oz
$6.99$0.58/oz
Fairway California Sea Salt, 4.5 oz
$4.99$1.11/oz
Fairway Long Pepper, 2 oz
$9.99$5.00/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.