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Choripán with Salsa Verde

  • Prep 5 min
  • Total 10 min
  • Ingredients 5
  • Servings 4
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Ingredients

1
tablespoon olive oil
4
chorizos
4
hotdog buns
1
cup salsa verde
1
tablespoon red pepper flakes (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
499.6
% Daily Value
Total Fat
33.1g
51%
Saturated Fat
10.9g
54%
Cholesterol
55.9mg
19%
Sodium
1378.9mg
58%
Total Carbohydrate
28.8g
10%
Dietary Fiber
1.3g
5%
Sugars
3.5g
Protein
20.3g
% Daily Value*:
Vitamin C
1.70%
2%
Calcium
12.80%
13%
Iron
13.80%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If desired, cut the chorizo down the middle, lengthwise, to make it extra crispy and ensure it is fully cooked.

Directions

  • 1 Heat the oil in a medium-sized frying pan over medium heat. Cook the chorizos until they’re fully cooked and golden brown.
  • 2 Set the cooked chorizos in the buns.
  • 3 Slather on the salsa verde to taste, and sprinkle with red pepper flakes (optional).
  • 4 Serve immediately.

One of my favorite sandwiches is the choripan. I remember when I was a teenager, my high school used to sell choripanes in a kiosk for certain festivals, and I didn’t miss the chance to eat one or two whenever the opportunity presented itself. For the most part, when I prepare choripan at home, I accompany it with chimichurri or guasacaca sauce. This time, however, I decided to experiment and used salsa verde. The “new” combination was a winner, and the choripanes turned out truly tasty. Since my husband likes an added spicy kick with his meals, I sprinkled on some red pepper flakes for garnish. Irresistibles!

Rate and Comment

Oriana Romero Oriana Romero
September 10, 2015

One of my favorite sandwiches is the choripan. I remember when I was a teenager, my high school used to sell choripanes in a kiosk for certain festivals, and I didn’t miss the chance to eat one or two whenever the opportunity presented itself. For the most part, when I prepare choripan at home, I accompany it with chimichurri or guasacaca sauce. This time, however, I decided to experiment and used salsa verde. The “new” combination was a winner, and the choripanes turned out truly tasty. Since my husband likes an added spicy kick with his meals, I sprinkled on some red pepper flakes for garnish. Irresistibles!