Argentinian Chorizo and Carne Asada Torta
Choripan con Carne Asada
Recipe Yield
6 tortas
Cooking time
15 minutes
Rate this recipe
Ingredients
- 2 pounds skirt steak
- Olive oil for brushing the steak
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 6 Argentinian chorizo sausages
- 6 telera or bolillo breads cut in half
- 1 cup Frijoles con Veneno
- 1 ripe avocado halved, pitted and thinly sliced
- 1 batch Chimichurri Mexa
To Prepare
- Preheat your grill to medium-high heat. Clean the grill grates by rubbing them with half or a quarter of a white onion. Brush the skirt steak with olive oil and season with salt and black pepper to taste.
- Once the grill is hot, add the skirt steak. Cook for about 4 minutes per side for medium, or more or less depending on desired doneness. Once cooked, transfer to a chopping board and cover with aluminum foil until ready to slice.
- Place the chorizos on the cooler sides of the grill, or on the second level of indirect cooking if your grill has one, and cook them for about 15 minutes, turning a couple times in between. Remove when ready.
- When ready to make the tortas, cut the skirt steak into strips of about 2 inches, then slice each of the strips into thin pieces against the grain and set aside. Slice the chorizos in half from tip to tip.
- Place the bread on the grill for about a minute per side. Spread a couple tablespoons of the Frijoles con Veneno on the bottom half, top with a generous amount of the skirt steak and a sliced chorizo. Garnish with slices of avocado and copious amounts of Chimichurri Mexa.
Comments
16comments inArgentinian Chorizo and Carne Asada Torta
Michelle C.
Jun 08
I can’t wait to make these and then watch The Perfect Game with my son, again! If you haven’t watched that movie, it’s a MUST. It’s about a little sandlot baseball team in Monterrey. They go on to become an official Little League team and WIN the LL World Series. One of the players went back to Monterrey and built the stadium. Such a cool story. I hope to visit one day.
Pati Jinich
Jun 10
Thanks for the rec Michelle!
Roberto Ambriz
Jun 05
I have to try them, they sound delicious. Soy Mexican American and always trying something different 🙄
Pati Jinich
Jun 05
Give them a try, you will love them!
Edward Bazan
Jun 03
I love me some choripan and I really like your spin on it where you add skirt steak, avocado, frijoles, and chimichurri sauce on a bolio. I need to try this out on the weekend when I go to watch Mexico vs Brazil.
Vamos Vamos!!!
Pati Jinich
Jun 04
Hope you will like it as much as I do Edward!
Leslie Muela
Dec 10
where can you find the chorizo sausage. I live in Arizona I have your first Two cook books looking forward to getting the third one.
regards,
Lwslie Muela
Pati Jinich
Jan 02
You can find it in your local Hispanic or Latin market Leslie, now they have all kind of chorizos all around, enjoy!
Chris
Oct 22
Mademoiselle Pati Jinich is a extraordinary woman as chef. I love all her menus. I just prepare Torta con Chorizo and carne asada for my familia. The book is excellent and easy to follow-up and cook the right meals or tortas. Thanks Mrs Jinich. You’re amazing woman. God bless you always alongside your humble familia. Chris
Pati Jinich
Oct 28
Aw! Thanks to you for following 😉
art rogers
Oct 02
I need a torta bread recipe
Pati Jinich
Oct 18
And I have it for you Art, here you go: http://patijinich.com/bolillos/
April Morrison
Sep 17
What brand of Argentinian chorizo do you use and where can I find it?
Pati Jinich
Sep 26
No specific brand, just the one I can find at my neighborhood’s Latin Market April 😉
Alba Castellanos, from Mesa AZ.
Sep 15
Terriblemente deliciosa a mi familia le encanto el perejil y las semillas de calabaza le da un sabor diferente a esta salsa. Mil gracias por compartirla que sigas visitando mas estados de Mexico y que nos traigas las mas deliciosas y saludables recetas, que Dios te bendiga.
Pati Jinich
Sep 23
Muchisimas gracias Alba, que alegria que te gusto esta version del Chimi 😉