Choripan (estilo argentino)

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to prepare a special dish, Choripan (estilo argentino). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Choripan (estilo argentino) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Choripan (estilo argentino) is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Choripan (estilo argentino), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Choripan (estilo argentino) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can have Choripan (estilo argentino) using 21 ingredients and 7 steps. Here is how you can achieve that.

#chorizo

Ingredients and spices that need to be Prepare to make Choripan (estilo argentino):

1. 100 g carne molida de res
2. 100 g carne molida de cerdo
3. 50 g tocino
4. al gusto Sal
5. 5 g Chile en polvo
6. 5 g orégano seco
7. 5 g tomillo seco
8. 5 g pimienta negra
9. 10 g ajo en polvo
10. 100 ml vino tinto
11. Tripa de cerdo
12. Choripan
13. Pan para hot dog
14. Perejil
15. Orégano fresco
16. 1 pieza cebollín
17. Ajo
18. 1 chile serrano rojo
19. 100 ml vinagre blanco
20. 50 ml jugo de limón
21. 150 ml aceite

Instructions to make to make Choripan (estilo argentino)

1. Lavar la tripa con el agua directa de la llave hasta que se le quite la sal
2. Colocar en un recipiente todas las carnes molidas y añadir las especias(ajo, tomillo, pimienta, orégano, chile en polvo) y el vino tinto, integrar bien
3. Para empezar a rellenar la tripa con una botella cortada por la mitad la utilizaremos como embudo y colocamos la tripa en la punta de la botella, añadimos la carne y presionamos con ayuda de una pala de madera para que se empiece a rellenar la tripa
4. Una vez rellenas, realizar un nudo en ambos lados y colocar en una bolsa para guardar en refrigeración durante 24 horas
5. Para el choripan comenzaremos picando finamente el prejii, orégano, cebollín, chile y ajo agregaremos el vinagre blanco, aceite y jugo de limón, formando una mezcla espesa
6. Ponernos un sartén a calentar y pondremos el chorizo hasta que esté bien cocido
7. Calentamos el pan en el sartén de ambos lados y añadimos un poco de mostaza y la mezcla que se realizó anteriormente, por último el chorizo argentino

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