Gauchitos-Style Choripanes

Ingredients

• 0.25 pieza White onion for the chimichurri (Very finely chopped)
• 2 dientes Garlic for the chimichurri (Very finely chopped)
• 1 ramito Fresh cilantro (Chopped; approximately 15 g)
• 1 ramito Fresh parsley (Chopped; approximately 15 g)
• Chili flakes (To taste)
• Dried oregano (To taste)
• Chicken bouillon (To taste)
• Salt for the chimichurri (To taste)
• Black pepper for the chimichurri (To taste)
• 1 pieza Lime juice (Juice of one lime)
• 1 chorrito Vinegar (Approximately 1 tbsp)
• 0.5 cup Olive oil (For the chimichurri)
• 1 lb Ground beef (Approximately 454 g)
• 1 lb Ground pork (Approximately 454 g)
• 0.25 pieza White onion for the meat (Finely chopped)
• 1 diente Garlic for the meat (Chopped; amount estimated from the video)
• Salt for the meat (To taste)
• Black pepper for the meat (To taste)
• 0.5 cup Mayonnaise (For the dressing; amount estimated)
• 1 chorrito Ketchup (Approximately 1 tbsp)
• 1 chorrito Honey (Approximately 1 tbsp)
• 1 chorrito Mustard (Approximately 1 tbsp)
• Salt for the dressing (To taste)
• Ground black pepper for the dressing (To taste)
• 6 Choripán rolls (Butterflied; amount estimated for the specified meat mixture)

Steps

1. 1

   Very finely chop the onion, the two garlic cloves, the cilantro, and the parsley. Place all the chopped ingredients in a bowl.

2. 2

   Add the chili flakes, dried oregano, chicken bouillon, salt, and pepper to taste.

3. 3

   Add the juice of one lime, a splash of vinegar, and the half cup of olive oil. Stir very well until combined, then set the chimichurri aside.

4. 4

   In another bowl, combine the ground beef and ground pork. Add the chopped onion and garlic intended for the meat.

5. 5

   Season the meat mixture only with salt and pepper. Mix with clean hands or a spatula until the seasonings are evenly distributed, without overworking the mixture.

6. 6

   Divide the mixture into portions and shape them into elongated patties, similar in shape and size to the rolls you will use.

7. 7

   Heat a griddle or grill over medium-high heat. Once hot, place the meat patties on it and cook until browned on the first side, approximately 5 to 7 minutes.

8. 8

   Brush some of the chimichurri over the meat while it cooks. Flip the patties and add more chimichurri to the other side. Cook until fully cooked in the center and reaching 71 °C, approximately another 5 to 7 minutes.

9. 9

   While the meat cooks, butterfly the rolls without separating them completely.

10. 10

    Place the rolls on the griddle or grill and toast them on the cut side. Add a little chimichurri to flavor them and lightly toast them.

11. 11

    To prepare the dressing, combine the mayonnaise, a splash of ketchup, a splash of honey, and a splash of mustard in a bowl. Season with a little ground black pepper and salt, then stir until smooth.

12. 12

    Spread the dressing inside each warm roll. Place one meat patty in each roll and serve the choripanes immediately, with additional chimichurri if desired.

Notes

The amounts of bread, onion, and garlic for the meat, as well as the dressing ingredients, are not specified precisely in the audio; they are presented as practical estimates. Ground meat must be cooked thoroughly before serving.

Nutrition per serving

• main course
• street food
• Guatemalan
• grilled
• ground meat
• sandwich
• easy