ChoripanChoripan
Choripan
Choripan
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Recipe - Gourmet Garage Corporate
Choripan
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
  1. Heat grill to medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
  6. Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
  7. 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
1 lb Chorizo
Fratelli Beretta Chorizo, 4 oz
Fratelli Beretta Chorizo, 4 oz
$5.99$1.50/oz
1-2 Bowl & Basket Fresh Baked Baguettes
Everything Baguette, 9 oz
Everything Baguette, 9 oz
$1.68 avg/ea$0.19/oz
1 cup plus 2 tbsp Bowl & Basket olive oil, divided
Not Available
1 15 oz can Bowl & Basket Diced Tomatoes
Not Available
1 small Sweet Onion, peeled and diced
Sweet Onion, 0.3 Pound
Sweet Onion, 0.3 Pound
$0.60 avg/ea$1.99/lb
3 tbsp Bowl & Basket red wine vinegar, divided
Not Available
6 Garlic Cloves, peeled
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
2 Serrano Chiles, de-seeded and chopped
Salchichon, Jamon Serrano and Chorizo, 6 oz
Salchichon, Jamon Serrano and Chorizo, 6 oz
$8.99$1.50/oz
2 cups roughly Chopped Parsley
Parsley Organically Grown - Curly, 1 each
Parsley Organically Grown - Curly, 1 each
$2.99
Zest and juice from 2 Limes
Sprite Bottle, 20 fl oz
Sprite Bottle, 20 fl oz
$2.29$0.11/fl oz
1 tsp Red Chili Flakes, or more/less if desired
Morton & Bassett Red Chili Flakes   , 1.3 oz
Morton & Bassett Red Chili Flakes , 1.3 oz
$9.99$7.68/oz
Salt , to taste
Maldon Sea Salt Flakes, 8.5 oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Pepper, to taste
Mezzetta Mild Sweet Banana Peppers, 16 fl oz
Mezzetta Mild Sweet Banana Peppers, 16 fl oz
$4.49$0.28/fl oz

Directions

  1. Heat grill to medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
  6. Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
  7. 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.