Choripán with chimichurri sauce
OIL USES: Sauté
INGREDIENTS
SERVINGS: 2
- For the Chimichurri:
- 4 tbsp GOYA® Extra Virgin Olive Oil
- 1 tbsp water
- 1 tbsp ground Aji
- 1 clove of garlic
- 1 tbsp dried oregano
- 2 tbsp fresh chopped parsley
- 1 tbsp sweet paprika
- 1 tsp salt
- 2 wine vinegar
- For the choripán:
- 2 Pork chorizo
- Baguette style bread
- Chimichurri sauce
- chopped tomato, red onion and parsley (optional)
PREPARATION
1
Put the ground aji, oregano, paprika and salt in a bowl.
2
Next, add the hot water and stir until combined.
3
Now add the freshly chopped parsley and the peeled and chopped garlic. Stir again.
4
Finally, add a good splash of GOYA® Extra Virgin Olive Oil and the wine vinegar. Stir and set aside.
5
Cook the chorizo on the grill or on a griddle over medium heat for about 20 minutes.
6
Next, split down the middle and cook the inside until crisp.
7
When the chorizo is ready, place it in the bread and add the chimichurri sauce on top. For even more flavor, if you fancy you can also add a mix of chopped tomato, parsley and purple onion.
