Salchipapa with Santarrosano Chorizo and Chimimayo

Ingredients

• 400 g Santarrosano chorizo (Cook whole, then slice into rounds; reserve some to add at the end.)
• 500 g French fries (Use freshly cut potatoes or frozen French fries; cook until very crispy.)
• 100 g Grated cheese (Use a cheese that melts well.)
• 100 g Corn kernels (Toast in the same skillet used to cook the chorizo.)
• 120 g Mayonnaise (For preparing the chimimayo.)
• 60 g Chimichurri (Mix with the mayonnaise and reserve some to finish the dish.)
• 1 Lime (Squeeze a splash over the salchipapa when serving.)
• Ketchup (Optional; add to taste.)

Steps

1. 1

   Prepare all the ingredients. If using fresh potatoes, cut them into evenly sized sticks and dry them very well; a dry surface helps them become crispy.

2. 2

   Cook the French fries using your chosen method— in hot oil or in an air fryer—until golden and crispy. Keep them warm while preparing the other components.

3. 3

   Heat a large skillet over medium heat. Add the whole Santarrosano chorizo and cook for approximately 15 minutes, turning occasionally, until completely cooked and juicy.

4. 4

   Remove the chorizo from the skillet and let it rest briefly so it is easier to handle. Slice it into diagonal rounds or rounds approximately 1 cm thick.

5. 5

   Return the chorizo slices to the same skillet and sear for 2 to 3 minutes, turning them, until the edges are golden and they have released some of their fat and flavor. Remove the chorizo and set aside.

6. 6

   Add the corn to the same skillet. Toast over medium heat for 3 to 5 minutes, stirring frequently, until lightly browned and fragrant.

7. 7

   Prepare the chimimayo by mixing the mayonnaise with the chimichurri until smooth. Reserve some unmixed chimichurri to finish the dish.

8. 8

   Arrange the hot French fries on a serving platter or in two bowls. Add a generous layer of sliced chorizo.

9. 9

   Cover the fries and chorizo with the grated cheese and add the toasted corn, distributing it so each serving has a contrast of textures.

10. 10

    Drizzle the chimimayo generously over the salchipapa. Finish with more chorizo slices, a little chimichurri, and a splash of lime juice.

11. 11

    Serve immediately while the fries are still crispy. If desired, add ketchup to taste.

Notes

The quantities were not specified by the creator; they are estimated for two servings. The transcript indicates cooking the whole chorizo over medium heat for 15 minutes, slicing it into rounds, and searing it in the same skillet before toasting the corn. Add ketchup only if you like it.

Nutrition per serving

• main course
• street food
• snack
• Colombian
• French fries
• crispy
• with chorizo
• creamy sauce