Choripán
Servings
24 390 g servings
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Ingredients
- 5 ct. Sienna Bakery French Baguette, thawed
- 120 ml Extra Virgin Olive Oil
- 2.7 kg Chorizo Sausage Link
- 2 kg Jumbo Spanish Onions, sliced into strips
- 2 kg Markon Green Pepper, sliced into strips
- 2 kg Red Peppers, sliced into strips
- 680 g Yellow Peppers, sliced into strips
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 340 g Avocado
- 6 ct. Markon Limes, quartered
- 960 ml Recipe: Chimichurri Sauce
Recipe Preparation
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 113 g of chorizo and quickly cook on one side. Add 28 g each of the vegetables. Toss pan over medium high heat until lightly caramelized. Season with salt and pepper.
3. Cut 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.
English 
French 
