Choripan with Chimichurri

Posted by francis keyser Tuesday, June 23, 2009
Taste Level: GR
Cost: $20 and under
Serves: 3-4
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1

I have been eating chicken, tuna and beef Longaniza for about 8 years. I've used it in burritos, tacos and even scrambled eggs. I always figured it was a type of chorizo but never gave it much more thought than that. Yesterday I grabbed some out and had nothing better to do than look it up on Wikipedia. I discovered the variety I liked best was Chilean and was used for Choripan. I had no idea what a Choripan was so I Wikipediaed it. I found it was a sandwich served with Chimichurri. What's ChimiChurri? I Wikipediaed it and discovered it was sort of a Spanish pesto that an English speaking European created in Argentina during the 19Th century. It consisted of parsley, garlic, vegetable oil, vinegar and red pepper flakes. I remembered having a sauce similar to it over a type of lamb sausage at the Greek festival. I decided with my newfound knowledge that I would make up my own Choripan sandwiches with Chimichurri.

Ingredients:
Choripan
1o oz sausage link of Longaniza
bread loaf slices (we had sourdough so that is what I used)
cheese slices (optional, I used chipotle cheddar on one serving and white Cheddar for another)

Chimichurri
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp 1/2 tsp fresh parsley (diced)
1/2 tsp fresh sage (diced)
1 tbsp sweet onion (diced)
1 -2 garlic cloves (minced, 1 1/4 tsp garlic)
1 tsp red pepper flakes
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp oregano
1/4 tsp garlic powder
1/8 tsp Chile De Arbol powder (any Chile powder can be used)

In a small bowl whisk together all Chimichurri Ingredients until mixed well.

Heat grill to medium high heat and cook Longaniza for 6-7 minutes. Then flip over and cook another 6-7 minutes. Lay bread slices on grill (with cheese slices on bread if using) the last 3-4 minutes of grilling in order to toast bread.

Remove Longaniza and bread from grill. Using a knife split open Longanzia down the center. Lay Longaniza on bread slices and spoon a little more than a tablespoon of Chimichurri over split open Longaniza and serve hot.

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