Chorizo Chimi Recipe

Appetizers

1. 1

   Prepare chimichurri

   In a bowl, combine chopped parsley, cilantro, minced jalapeño, and minced garlic. Add lime juice and red wine vinegar, then whisk in olive oil (2 tablespoons). Season with salt and pepper. Let rest 10 minutes to meld flavors.

2. 2

   Sauté chorizo and aromatics

   Heat olive oil (1 tablespoon) in a skillet over medium heat. Add crumbled chorizo and chopped onion; cook until chorizo is browned and onion is translucent, about 5–7 minutes. Add garlic during the last minute of cooking.

3. 3

   Make creamy base

   Reduce heat to low. Stir in softened cream cheese and sour cream until melted and smooth. If desired, fold in 1–2 tablespoons of the prepared chimichurri to infuse the base with herb flavor.

4. 4

   Finish and serve

   Stir in remaining chimichurri from step 1 to the chorizo mixture to create a creamy herb dip. Transfer to a warm serving bowl, top with cotija cheese (if using), and garnish with extra parsley. Serve immediately with tortilla chips.

5. 5

   Garnish and optional tweaks

   Finish with additional chopped parsley, optional paprika dusting, and extra lime juice to taste.