Argentinian Choripán Tartine Recipe
House Made Chorizo, Tomato Relish, Parker House Roll, Chimichurri (Wheat)
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Ingredients
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Chorizo
Tomato Relish
Chimichurri
Parker House Roll
Method
Chorizo
- 1
Prepare the Chorizo
In a large mixing bowl, combine ground pork, minced garlic, paprika, cumin, red pepper flakes, salt, black pepper, and white vinegar. Mix well until all ingredients are fully incorporated.
- 2
Cook the Chorizo
Heat a skillet over medium-high heat. Form the chorizo mixture into patties or crumbles and cook for about 5-7 minutes until fully cooked through, browned, and slightly crispy. Set aside.
Tomato Relish
- 3
Make the Tomato Relish
In a bowl, combine diced tomatoes, chopped red onion, fresh cilantro, lime juice, and salt. Mix together and let it sit for at least 10 minutes to allow the flavors to meld.
Chimichurri
- 4
Prepare the Chimichurri
In a bowl, mix together chopped parsley, chopped oregano, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Stir until well combined. Let sit for 10-15 minutes for the flavors to develop.
Parker House Roll
- 5
Make the Dough
In a small bowl, dissolve yeast and sugar in warmed milk. Let it sit for about 5 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, melted butter, and beaten egg. Mix until a dough forms.
- 6
Knead and Rise
Knead the dough on a floured surface for about 8-10 minutes until smooth. Place in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- 7
Shape and Bake
Preheat the oven to 375°F (190°C). Punch down the risen dough and divide it into small balls. Place them in a greased baking dish. Bake for 15-20 minutes or until golden brown.
