Hilah: Hey dudes. I'm Hilah, and today on Hilah Cooking I am bringing my special friend,
Carlos, back again. Let's hear it for Carlos, everybody.
Carlos: Hello.
Hilah: You don't seem very excited.
Carlos: I am.
Hilah: What are we going to make today?
Carlos: We are going to make this delicious South American sandwich. It's called choripan,
and its chorizo, and bread, and chimichurri sauce. It's very simple, but once you try
it you're going to fall in love with it.
Hilah: That's true. I am already considering leaving my husband for choripan.
Carlos: All right.
Hilah: Primero.
Carlos: Primero, we're going to make a basic chimichurri sauce. This thing is so fresh,
and so delicious, and it goes perfect with a lot of things. If you're grilling it you
can marinade your meats in this, and it's just perfect. Trust me.
Hilah: Oh, you can use it as a marinade too. Cool.
Carlos: All right. We're going to start with a quarter cup of water, six tablespoons of
red wine vinegar, two to three tablespoons of garlic.
Hilah: This is probably closer to three, but that's okay.
Carlos: Yeah, that's good. That's good.
Hilah: We love it.
Carlos: It's a good flavor. Salt, pepper.
Hilah: Is that too fine? We want it course ground, kind of,
right?
Carlos: Yeah, yeah that'll be good, perfect. Now, oregano...
Hilah: Okay.
Carlos: It's about the same, and again it's up to you, the flavor, how much you want,
and just perfect.
Hilah: So, probably like every person has their own version of this?
Carlos: Yeah, yeah. I'm sorry, guys, this is my take. So eat it. It's good. Red pepper
flakes, I use a lot because I like it spicy. So...
Hilah: Me too.
Carlos: So, add it up.
Hilah: Is that...should I put more?
Carlos: Maybe. No, that's good. Just start with that.
Hilah: Such a pussy.
Carlos: I am not. Okay, now we have all these ingredients in, we are going to pour in the
oil. I'm going to whisk it here.
Hilah: So, I'm just trying to emulsify it?
Carlos: Yeah.
Hilah: And this is olive oil.
Carlos: Olive oil, yes.
Hilah: Can you use cheap oil?
Carlos: [Groaning]
Hilah: Don't be cheap. Don't be cheap, guys. Come on.
Carlos: Don't be cheap. I mean, olive oil has a better flavor. So, perfect.
Hilah: Okay.
Carlos: And now we're going to whisk in the parsley
Hilah: Okay. And it's just flat leaf parsley that we've chopped up pretty small.
Carlos: Yeah, you've chop the whole thing up, including the stems.
Hilah: Well, that's economical.
Carlos: It is. We're going to add the bay leaves.
Hilah: Oh. Yeah, yeah.
Carlos: They're ready.
Hilah: Okay, so...
Carlos: Just like that.
Hilah: We only have tiny bay leaves. So, we're using three little
ones, but otherwise you could put in...
Carlos: Yeah.
Hilah: ...one big one.
Carlos: We're going to let this sit for half an hour. You can let it
sit overnight, and it gets better.
Hilah: And then while that sits, and gets magical, we'll cook our
chorizo.
Carlos: Yeah.
Hilah: Carlos brought his sausage.
Carlos: Yes, I did.
Hilah: Are you ready ladies?
Okay, we have a smoking hot grill, and a big plate of chorizo,
and this is the Argentinian...
Carlos: This is Argentinian chorizo. It's probably not going to be easy
to find, but here in Texas you can find it at Fiesta. If you
can't find this, you can use Italian sausage. People from Italy
migrated to Argentina, and South America. I think it was World
War I, or World War II. Sorry if I have my facts wrong, but its
flavor is basically the same.
Hilah: Okay.
Carlos: You can use spicy. You can use sweet.
Hilah: But it not similar to Mexican chorizo?
Carlos: No.
Hilah: Okay.
Carlos: So, we're just going to grill this.
Hilah: Okay, so we'll just keep kind of rotating them until they are
crispy, and releasing their juices?
Carlos: Yeah, once it is releasing the juices it's time to cut them,
and finish them cook.
Hilah: Okay. Okay, it's getting really smoky.
Carlos: Yeah, it's getting a little smoky here.
Hilah: We did not smoke doobies.
Carlos: No.
Hilah: That's not the problem
Carlos: Not right now. I'm just kidding. I don't do that stuff, okay?
Don't do drugs kids.
Hilah: Drugs are bad.
Carlos: Yeah.
Hilah: Drugs are bad. Mines getting really burnt now. I mean, in
a good way.
Carlos: Once you see them breaking a little bit. Like this one...
Hilah: Kind of popping open?
Carlos: Yeah, they're getting ready for you to butterfly them. We're
going to take them out. Put it on a little cutting board, and
butterfly them, and put it back.
Hilah: Okay, to get the insides crispy?
Carlos: Yeah, get the inside crispy, and then we will assemble the
sandwich.
Hilah: Yay!
Carlos: In a little bit.
We're just going to put it face down, and finish them cooking.
Some nice grill lines there.
Hilah: Nice, so I'll just take a couple more minutes.
Carlos: Yeah.
Hilah: Okay.
Carlos: Two or three minutes, and then they'll be done, and sorry I'm
Carlos: And the chimichurri sauce.
you're here in Austin.
Carlos: If you're in Austin, this is the best bread you can have, ever.
Hilah: The baguette.
Carlos: The baguette. Me being from Mexico, it's really hard to find a
good bread. Especially, a bolillo. Bolillos are little rolls,
and they're very artisan bread. You know, and when you go to a
store, and try to find a bolillo, it's kind of really soggy.
It's not crunchy.
Hilah: Yeah. Yeah, this is a nice like...
Carlos: This one is perfect.
Hilah: ...exterior.
Carlos: This one is the best bread you can have here in Austin. And if
you're not here in Austin, I would recommend you to go to a
bakery, and see if you can find some rustic bread. Right in the
middle...
Hilah: I'm peaking over your shoulder. You just elbowed me in
the boob.
Carlos: I know. I was going to say that I got some boob action by
mistake. Sorry, guys. Mistake. Sorry, Chris.
All right. Got this ready. I'm just going to open it up.
Hilah: It's so dramatic. I mean, I love a giant sandwich, too. There's
something so fun and communal, about making a big ass sandwich,
and then cutting it up and sharing it.
Carlos: Fill it up with sausage. It's the way she likes it, a lot of
sausage. And we're going to close this, fold the sausage in
there.
Hilah: Kind of massage it; get that sausage grease soaked into
that bread.
Carlos: And now comes the magic. It's all about the salsa. It's all
about the chimichurri salsa, or sauce. You're going to go
generously.
Hila: And you can make the chimichurri like a few days ahead of time
if you wanted to?
Carlos: You can do it a night in advance. Overnight, let it marinade.
Let it sit in the fridge. You can take the bay leaves out with
it. Don't blame me I've been drinking margaritas, so whatever. A
little oil here, and we are done.
Hilah: Okay. So I'm going to eat this one.
Carlos: Yes, yes you are. I'm going to cut this. Just help me there a
little bit. And voila.
Hilah: Voila! All right. Oh, man.
Carlos: That's it.
Hilah: I'm very stoked about this, yeah. I think I have chimichurri on
my face. I don't know how that happened.
Carlos: No, you're good.
Hilah: Okay. Try this one. Okay, cheers.
Carlos: Cheers.
Hilah: Mm.
Carlos: Mm.
Hilah: Mm. Hell yeah. Mm. Damn, that's good.
Carlos: It's very crisp.
Hilah: That is delicioso! Thanks, dude. Choripanes. Try it. Also, if you like this recipe check
out the enchiladas banderas that we did with Carlos a while back, vegetarian avocado enchiladas,
also bad ass. All right. Let's go make margaritas, and eat more of these.