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Try SavoraChoripán with Chimichurri Slaw
A South American street food favorite, made easy! Grilled Colombian chorizo sausage nestled in a toasted hoagie roll, topped with a vibrant and flavorful chimichurri slaw. Perfect for a quick and satisfying meal.
Ingredients
- links Colombian chorizo4
- rolls Hoagie rolls4
- head, shredded Green cabbage1/4
- cup, thinly sliced Red onion1/4
- cup, chopped Fresh cilantro1/4
- cup, chopped Fresh parsley1/4
- Red wine vinegar2 tablespoons
- Olive oil3 tablespoons
- Dried oregano1 teaspoon
- cloves, minced Garlic2
- Red pepper flakes1/4 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Prepare the chimichurri slaw: In a medium bowl, combine the shredded cabbage, red onion, cilantro, and parsley.
In a small bowl, whisk together the red wine vinegar, olive oil, oregano, minced garlic, red pepper flakes, salt, and pepper.
Pour the dressing over the slaw and toss to combine. Let it sit for at least 10 minutes to allow the flavors to meld.
Preheat your grill to medium heat.
Grill the chorizo sausages for about 5-7 minutes per side, or until cooked through and nicely browned.
While the chorizo is grilling, lightly toast the hoagie rolls on the grill or in a toaster.
To assemble the choripán, place a grilled chorizo sausage in each toasted hoagie roll.
Top generously with the chimichurri slaw and serve immediately.
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