Charrerías
Ingredients
- 400 gChorizo (in 1cm bias slices)
- 3 pcGarlic (minced)
- 150 mlDry cider
- 1 tspSmoked paprika
- 2 tbspExtra virgin olive oil
- 1 pcTraditional French bread (sliced)
- 10 gFlat-leaf parsley (chopped)
Method
Slices of chorizo rendering their vibrant red fat, deglazed with dry cider for a sharp finish. Golden garlic and smoked paprika coat the crusty bread for an intense, bold bite.
- 1
Slice the chorizo into one-centimeter thick bias cuts. Peel the garlic cloves and mince them finely. Cut the bread into thick slices.
- 2
Heat olive oil in a large skillet. Sear the chorizo over high heat until a golden crust forms. The fat should turn the oil a vibrant red.
- 3
Add the garlic and smoked paprika. As soon as the garlic smells fragrant, deglaze with the dry cider. Scrape the bits from the bottom and reduce by half until the sauce becomes syrupy.
- 4
Toast the bread slices. Place the chorizo on the bread, generously coat with the reduced cooking juices, and sprinkle with chopped flat parsley.
Frequently asked questions
How do you get this dish right?
- Do not add salt; the chorizo and reduced cider already provide all the necessary intensity.
- Use bread with large holes (honeycombed) so it soaks up the juices without falling apart.
How long does this dish keep?
The chorizo in its sauce keeps for 2 days in the fridge. Reheat gently in a pan with a splash of cider to loosen the sauce.
