Choripan
Recipe - ShopRite of Brooklyn
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 and 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
Corte's Chorizo Mexicano, 6 count, 14 oz
$4.49$0.05/oz
Panera Bread French Baguette, 14 oz
$3.99$0.28/oz
Bowl & Basket Extra Virgin Olive Oil, 51 fl oz
$20.99$0.41/fl oz
Bowl & Basket Diced Tomatoes, No Salt Added, 14.5 oz
$1.39$0.10/oz
Bowl & Basket Sweet Onions, 3 lb
$3.49$1.16/lb
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
$2.79$0.17/fl oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
Serrano Pepper, 1 ct, 1 oz
$0.25 avg/ea$3.99/lb
Italian Parsley, 1 bunch, 1 each
$1.49
Fresh Lime, 1 each
$0.40
Badia Crushed Red Pepper, 12 oz
$6.49$0.54/oz
Red Cross Iodized Salt, 26 oz
$1.19$0.05/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.