Charrerías

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 585
• Protein: 26 g
• Carbs: 18 g
• Fat: 44 g

Ingredients

• 400 g Chorizo ( in 1cm bias slices )
• 3 piece Garlic ( minced )
• 150 ml Dry cider
• 1 tsp Smoked paprika
• 2 tbsp Extra virgin olive oil
• 1 piece Traditional French bread ( sliced )
• 10 g Flat-leaf parsley ( chopped )

Instructions

1. Base preparation

   Slice the chorizo into one-centimeter thick bias cuts. Peel the garlic cloves and mince them finely. Cut the bread into thick slices.

2. Searing the chorizo

   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. Browning and deglazing

   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. Finishing and serving

   Toast the bread slices. Place the chorizo on the bread, generously coat with the reduced cooking juices, and sprinkle with chopped flat parsley.

Chef's tips

• 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.

Storage

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.