It feels like I’m posting just as many chorizo recipes as I have guava recipes! You can thank my wife for that one because her love for chorizo knows no bounds. You know what they say, happy wife, happy life. And when I made these choripan sliders for her, she was as happy as she can be. The best part about it is that it’s easily made in the oven! These set it and forget it recipes are always the best.
What is in a choripan slider?
This recipe is pretty straight forward. It’s basically three things. You need bread, chorizo, and some chimichurri. Simple, delicious, and effective! If you are wondering where you can find thes best chimichurri recipe, well you are just in luck because I have an amazing recipe for chimichurri right on this blog. You can find it here.
How do you cook your chorizo?
Unfortunately, in New York I do not have a grill, so I resorted to cooking my chorizo in the oven. This honestly works out perfect for this recipe because I figured it could be made in a high quantity for parties/events. All you have to do is preheat your oven to 350F and place your chorizo on a tray and cook for 25-30 minutes, flipping halfway through.
How do you make choripan sliders?
- Cook your chorizo: Preheat your oven to 350F and place your chorizo on a tray and cook for 25-30 minutes, flipping halfway through.
- Make your chimichurri: While your chorizo is cooking, make your chimichurri sauce. To do so, add one bunch of parsley and cilantro into a food processor. Add two garlic cloves, salt, black pepper, oregano, onion powder, lime, and olive oil. Pulse the food processor for about 1-2 minutes to combine all the ingredients.
- Toast your bread and assemble: When there are about five minutes left in the oven for your chorizo to finish cooking, cut your rolls in half, and place in the oven to toast. Once done, remove the chorizo and the rolls. Slice your chorizo in half, then cut in half again length wise, and place two pieces of chorizo on a roll. Add the chimichurri on top. Serve and enjoy!
Ingredients
- 6 chorizo links
- 12 mini bread rolls
- 1 cup parsley chopped
- 1 cup cilantro chopped
- 1 tsp red pepper flakes
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp oregano
- ¼ tsp onion powder
- 1 tbsp lime
- 2 tbsp white wine vinegar
- ½ cup light olive oil
- 2 cloves Garlic
Instructions
- Preheat your oven to 350F and place your chorizo on a tray and cook for 25-30 minutes, flipping halfway through.
- While your chorizo is cooking, make your chimichurri sauce. To do so, add one bunch of parsley and cilantro into a food processor. Add two garlic cloves, salt, black pepper, oregano, onion powder, lime, and olive oil. Pulse the food processor for about 1-2 minutes to combine all the ingredients.
- When there are about five minutes left in the oven for your chorizo to finish cooking, cut your bread rolls in half and place in the oven to toast.
- Once done, remove the chorizo and the rolls. Slice your chorizo in half, and then cut in half again length wise, and place two pieces of chorizo on a roll.
- Add the chimichurri on top. Serve and enjoy!
