Choripán
Raciones
24 raciones de 14 onzas
Compartir
Ingredientes
- 5 ct. Sienna Bakery French Baguette, thawed
- ½ taza de aceite de oliva mediterráneo Primo Gusto
- 6 lb. Chorizo Sausage Link
- 1½ lb. Jumbo Spanish Onions, sliced into strips
- 1½ lb. Markon Green Pepper, sliced into strips
- 1½ lb. Red Peppers, sliced into strips
- 1½ lb. Yellow Peppers, sliced into strips
- sal kosher al gusto
- al gusto: pimienta negra molida de Trade East
- 12 oz. Avocado
- 6 ct. Markon Limes, quartered
- 32 oz. Recipe: Chimichurri Sauce
Preparación de la receta
Para prepararlo a la carta:
1. Slice a baguette and brush the cut side with olive oil. Grill the bread oiled-side down until golden-brown.
2. Place 1 Tbsp. of olive oil in a heated sauté pan over medium heat. Add 4 oz. of chorizo and quickly cook on one side. Add 1 oz. each of the vegetables. Toss pan over medium high heat until lightly caramelized. Season with salt and pepper.
3. Cut an avocado into slices. Squeeze the juice of a lime quarter on the avocado.
4. Place the sausage mixture on the baguette. Top with avocado slices and serve with 1 Tbsp. of chimichurri sauce.
