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Estrella Miraflores Choripan Sandwiches

Here's how you make Estrella Miraflores Choripan Sandwiches
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  • Servings: 5
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 pound Chorizo (preferably Argentinian, Spanish or Portuguese variety)
  • 1-2 french baguette(s), cut in the length to fit the chorizos
  • 1 tablespoon olive oil
  • 1 cup chimichurri (recipe follows)
  • Salsa
  • 1 large tomato, diced
  • 1 small sweet onion, diced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • Chimichurri
  • 2 cups fresh Italian flat-leaf parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, finely minced
  • 1 shallot, finely chopped (or equivalent red onion)
  • 1 Fresno pepper, seeded and finely diced (or red jalapeño)
  • 2 teaspoons dried oregano
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon coarse sea salt (or salt to taste)
  • 1/2 teaspoon black pepper, fresh coarse ground
  • 1/2 teaspoon smoked paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Salsa

  • Step 1: Mix all ingredients evenly in a bowl, set aside.

  • Chimichurri

  • Step 2: Prep your ingredients by rough chopping.

  • Step 3: Add all ingredients except oil, vinegar, and salt to food processor. Pulse till finely minced.

  • Step 4: Transfer ingredients to a bowl, and add the oil, vinegar, and salt.

  • Step 5: Mix Thoroughly, and taste. Adjust salt and vinegar as needed. Set aside

  • Proceeding with Choripán Prep

  • Step 6: Light grill and set up for direct medium high heat.

  • Step 7: While the grill is preheating, mix together the tomato, onion, olive oil, vinegar, and salt. Set aside at room temperature.

  • Step 8: Place the chorizo on the grill over direct heat, turning them often in order to get a nice char on the outside. Then, remove from the grill.

  • Step 9: Butterfly the chorizo by making a cut running the length of the side of the link. Then spread the link open exposing the inside of the sausage. Slice the baguette pieces open like a hot dog bun, and drizzle the inside of the bread with olive oil.

  • Step 10: Place the chorizo and bread cut side down on the grill. Char the inside of the chorizo and lightly brown the bread. Flip the chorizo, dress with some chimichurri and allow them to finish cooking.

  • Step 11: Remove the bread and chorizo from the grill, and assemble sandwiches with chimichurri, and salsa. Serve hot.

We hope you enjoy this recipe!

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