Chorizo argentino y choripan al estilo Ulises

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Chorizo argentino y choripan al estilo Ulises. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can have Chorizo argentino y choripan al estilo Ulises using 26 ingredients and 6 steps. Here is how you can achieve that.

#chorizo

Ingredients and spices that need to be Prepare to make Chorizo argentino y choripan al estilo Ulises:

1. Chorizo argentino
2. 100 g carne molida de res
3. 100 g carne molida de cerdo
4. 50 g tocino
5. 5 g sal
6. 5 g Chile en polvo
7. 5 g Orégano seco
8. 5 g Tomillo seco
9. 5 g Pimienta negra molida
10. 3 g Nuez moscada
11. 5 g Ajo en polvo
12. 100 ml tinto
13. Tripa de cerdo o sintética
14. Para embutir necesitarán un embudo
15. Choripan
16. Pan Baguette corto o pan para hoy dog
17. Chorizo argentino
18. 10 g perejil
19. 5 g orégano fresco
20. 5 dientes ajo finamente picado
21. 5 g cebollín
22. 10 g Chile serrano rojo
23. 100 ml vinagre blanco
24. 5 ml jugo de limón
25. 150 ml aceite de canola
26. 1 aguacate macerado

Instructions to make to make Chorizo argentino y choripan al estilo Ulises

1. Pasos para elaborar el chorizo argentino
   
   Mezclar las carnes, el tocino, sal y las especias, recuerden que las especias deben de estar secas y en polvo
   
   Lavar la tripa hasta quitar la sal en caso de ser tripa de cerdo.
2. Agregar a la mezcla de carne agregar el vino y mezclar.
3. Después meter la tripa en la parte delgada del embudo y amarrar el extremo libre con hilo.
   Empezar a meter la mezcla por la parte ancha del embudo y con ayuda de algo que les ayude a hacer presión ir metiendo la carne para que quede embutida, hacerlo poco a poco porque se puede romper la tripa y hacer el mismo procedimiento hasta que se ternmine la carne.
4. Cortar la tripa cuando termine de ser rellenada y amarrar el extremo libre, meter en una bolsa y refrigerar.
5. Para el choripan mexicano.
   A un pan para hot dog, ponerle el aguacate macerado y el chorizo previamente cocido en un sartén sin aceite. Recuerda quitarle la tripa.
6. Acompañamos con un chimichurri mezclando todas las hierbas frescas y finamente picadas con el aceite, el limón y el vinagre blanco.

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