Amaze yourself in the kitchen by preparing these delicious choripanes with a very special Mexican touch.
1 piece baguette, in thirds
2 pieces chorizo for roasting, in halves
2 pieces of green chorizo, in halves
1 cup quesillo, shredded
For the chimichurri:
1 tablespoon parsley leaves, finely chopped.
3 pieces garlic, finely minced
3 pieces rattlesnake chili, roasted, deveined, and chopped
1 ½ cups olive oil
2 tablespoons white vinegar
1 tablespoon salt and pepper
For the chorizo, in a hot skillet fry chorizo on both sides until golden brown and firm in texture. For the chimichurri, place all the ingredients in a bowl and stir until perfectly integrated. Correct seasoning and let stand for a couple of hours. For the choripán, in a hot frying pan, brown bread on both sides spread chimichurri on one of the covers, place on the other cover quesillo, grilled chorizo, and cook until cheese melts. To assemble, serve choripán and, if desired, complement with French fries.