Updated: Jul 13
I choose choritacos. Don't get me wrong, I love me a choripan but I rather have the grilled chorizo campero it with a fresh made tortilla because I gotta watch my figure. Am I right?
So yesterday I did this live cooking hang out, not quite a demo because I know I don't have the best angles for my fans to actually observe what I cook. In reality, I am practicing being in front of the camera while talking and cooking at the same time. Like a monologue. The difference I see is when people do a monologue, they can actually see their audience. My visible audience when doing this videos are the camera and whatever background. That said. My hat goes out to all those chefs on TV who have a full production team, the live audience, and several cameras fixed in all the already marked angles and standing spots that are necessary to get TV worth shots of the food being cooked and the best angle for the celebrities.
So what is a choritaco? I guess you'd have to watch a little bit of the video, or just trust me and try out the recipe below.
RECIPE: CHORITACO, makes 4 servings
4 Argentine sausages- Chorizo campero
4 fresh cooked flour tortillas (Recipe provided)
2 small/regular size onion
2 red bell pepper
8 tsp Chimichurri by Chef Oz™
Salt and pepper to taste
1.Preheat grill or frying pan for sausage
Pre-heat a separate frying pan for onions and bell peppers
Slice onions and bell peppers and place in a hot frying pan. Add salt and black pepper to taste
Cook onions and bell peppers for about 5 minutes then turn to low heat and cook for another 5 minutes.
Begin grilling/cooking Argentine sausage between 10-15 minutes depending if cooked on outdoor grill or indoor oven top grill.
Once sausage is cooked, remove from heat, slice in the middle and set aside
To plate: One tortilla topped with chorizo campero, topped with bell pepper and onion mix and chimichurri.
Serve taco with a side of beans and greens (Recipe provided)
Besides using the following recipe as a side for the choritaco, this is an easy, healthy and nutritious accompaniment for many other dishes, including breakfast! If you do try it I really would love to hear your feedback and about your experience preparing these dishes. Also, the following recipe is an inspiration from Northern Mexico where I am from, with its delicious flour tortillas and those childhood memories of discovering the flavours of Argentina along with three of the elders I looked up to and respected growing up. The beans and greens recipe is an inspiration from Corey’s Dad, Jim who knows how to make the most delicious collard greens I’ve ever had, and a little bit from a Feijoada that I learned from chef Pedro, a friend of mine who happens to be Brazilian.
RECIPE: Beans and greens, makes 4 servings
1 bunch collard greens, thin sliced, chiffonade cut
16 oz cooked black beans
2 celery stalks, sliced
1 tbsp extra virgin olive oil
1 cup vegetable broth
Salt and pepper to taste
Preheat cooking oil in frying pan
Add celery and saute for a couple of minutes in medium heat
Add greens and saute for additional 2 minutes
Add cooked beans and vegetable broth
Add salt and pepper to taste, mix well, cover and let cook for approx 10 minutes in a low simmer heat.
You can cook for less time if you wish. The more time the softer the greens will get, Also, the more you cook it the drier it will get.
Ready to serve.