Inverted Choripan with Homemade Strawberry Chorizo, Chimichurri and Huacatay Cream

35 min
This is a “signature” choripán, an innovative version that explodes in flavor. The heart of the dish is a juicy homemade sausage burger, made with a mix of pork bacon and bondiola, seasoned with a surprising touch of strawberry jam and chili pepper. This raw mixture is introduced into a hollowed out baguette bread filled with mozzarella cheese, and cooked slowly on the grill. The result is crispy golden bread, melted cheese and perfectly cooked and juicy chorizo. It is served topped with rustic chimichurri, crispy string potatoes and an addictive yellow chili cream with the scent of huacatay.

INGREDIENTES

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2
Sándwiches

HERRAMIENTAS

  • + Cast iron or heavy-bottomed pan with a lid.
  • + Immersion blender or blender.
  • + Bowls for mixing.
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

Prepare Homemade Chorizo. In a bowl, combine ground pork, salt, pepper, minced chili and strawberry jam. With your hands (using gloves if you prefer), mix and knead well until all the ingredients are perfectly integrated.

Step 2:

Prepare the Bread. Cut the baguette into portions of the desired size. Make a cut lengthwise, but without separating the two halves (a “three-quarter” cut). Remove some of the crumb from the inside to create a cavity.

Step 3:

Fill the Bread. Brush the inside of the bread with butter and fill the cavity with the grated mozzarella cheese. Then, carefully, fill generously with the raw chorizo mixture.

Step 4:

Slow Cooking. Place the stuffed breads in the cast iron (cold) skillet, meat side down. Cover the pan and cook on very low heat for 10 to 15 minutes. The slow heat will cook the meat, melt the cheese, and toast the bread without burning it. Halfway through cooking, turn it over to brown the other side of the bread.

Step 5:

Prepare the Sauces. While the choripán is cooking, prepare the sauces. For the chimichurri, mix all its ingredients in a bowl. For the cream, blend the yellow pepper, garlic, crackers, milk, huacatay, oil and salt to obtain a creamy sauce.

Step 6:

Build the Choripán Power. Remove the choripán from the pan. Open it and spread a generous layer of chimichurri over the cooked meat. Add a good amount of potatoes to the string and finish bathing everything with the cream of yellow pepper and huacatay.

TIPS

  • + The Sweet and Spicy Secret: Don't be afraid of strawberry jam. Its sweetness balances the fat of the pork and, together with the chili limo, creates a bittersweet and slightly spicy flavor profile that is spectacular.
  • + Stuffy and Slow Cooking: The key to this recipe is patience. Cooking the sandwich covered and over a very low heat allows the heat to penetrate slowly, cooking the meat to perfection without burning the bread.
  • + Bread as an oven: When you cook the meat inside the bread, the sausage juices are not lost in the pan, but are absorbed by the crumb, resulting in an incredibly juicy bite.
  • + Cast Iron is King: Using a cast iron skillet is ideal because it distributes and retains heat evenly, ensuring even cooking and perfect browning on the bread.