Salchipapa con Chorizo

Salchipapa con Chorizo

Recipes with Salchipapa

The standard salchipapa uses a mild, smooth frankfurter. Swap in fresh chorizo and the dish gets paprika oil, pork fat, and heat that the frankfurter never provides. Some Lima restaurants and Bogotá vendors call this choripapa. The technique is identical; the flavour is not.

Prep Time

10 min

Cook Time

15 min

Servings

2

Difficulty

Easy

Ingredients

  • 3 fresh chorizo sausages (about 300g)
  • 500g starchy potatoes
  • Vegetable oil for frying
  • Salt
  • Ketchup
  • Mayonnaise
  • 1 lime, cut into wedges

Steps

1

Slice the chorizo into rounds of about 1.5cm. Fresh chorizo releases a lot of rendered fat and paprika oil during frying, which will colour the oil red. This is expected.

2

Peel and cut the potatoes into strips. Dry thoroughly. Fry at 175°C for 5 to 6 minutes until golden. Season with salt and drain.

3

Fry the chorizo rounds in the same oil for 3 to 4 minutes, turning once. The paprika in the chorizo burns faster than the neutral fat in a frankfurter, so watch the heat. The rounds are ready when the cut faces are deeply coloured and the edges have crisped slightly.

4

Pile the fries on plates, add the chorizo coins on top. The paprika oil left in the pan can be drizzled over the fries for extra colour and flavour.

5

Add ketchup and mayonnaise on the side. Serve with lime wedges: a squeeze of lime over the chorizo cuts the fat.

Tips

If the chorizo you have is very fatty, fry it in a dry pan without additional oil first to render some of the fat, then finish in the fryer. The paprika oil left in the pan is worth saving: drizzle it over rice or use it as a base for a quick sauce.