Cheesy Choripan with Loaded Potato Wedges
plus Chipotle Mayo
- Milk
- Eggs
- Soy
- Wheat
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Buenos Aires, Argentina straight to your kitchen. The team at Time Out selected this recipe to transport you there, and tells us that “Buenos Aires's oldest neighborhood, where the city's first Spanish settlement was established in 1536, San Telmo, is the version of the city that has outlasted every reinvention with colonial mansions now splattered with murals and cobblestones worn smooth by two centuries of foot traffic. Every Sunday, Calle Defensa transforms into the Feria de San Telmo, a street bazaar running since the early 1970s, complete with tango dancers, antique dealers, and food vendors.” At such vendors, the “choripán is never far away, and it origins date to the mid-19th century.” The sandwich combines the spicy Spanish sausage and the tangy Argentinian herb sauce, chimichurri, in one incredible sandwich that’s finished with plenty of melted mozzarella. On the side, crispy potato wedges, get a smoky chipotle mayo sauce that's perfect for dipping or adding to your sandwich.
Ingredients
1 teaspoon
Chipotle Powder
16 ounce
Potatoes
1 tablespoon
Savory Paprika Blend
18 ounce
Mexican Chorizo
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
2 ounce
Chimichurri
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Finely dice tomato. Mince cilantro. Slice baguettes in half lengthwise; use a spoon to carefully hollow out baguettes. TIP: Save insides of baguettes for another use, like homemade breadcrumbs.
Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
In a small bowl, combine smoky red pepper crema, mayonnaise, and chipotle powder to taste; season with salt and pepper.
In a separate small bowl, combine chimichurri, cilantro, and tomato. Set aside until Step 6.
Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo*, Savory Paprika Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
While chorizo cooks, add baguettes to a second baking sheet. Fill top halves with mozzarella. Switch potatoes to middle rack and bake bread on top rack until bottom halves are golden and cheese is melted, 3-5 minutes.
Fill bottom halves of baguettes with as much chorizo as you like. Top with as much tomato-cilantro chimichurri as you like and close with top halves of baguettes. Halve crosswise.
Divide potato wedges between plates. Top with remaining chorizo and as much chipotle mayo and chimichurri as you like. Divide sandwiches between plates and serve with any remaining chipotle mayo on the side. TIP: Add remaining chipotle mayo directly to sandwich if you want an extra-saucy sandwich!
