Baguette de chorizo argentino

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Baguette de chorizo argentino. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Baguette de chorizo argentino is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Baguette de chorizo argentino is something which I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Baguette de chorizo argentino, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baguette de chorizo argentino delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baguette de chorizo argentino is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can have Baguette de chorizo argentino using 16 ingredients and 6 steps. Here is how you cook it.

#chorizo

Ingredients and spices that need to be Take to make Baguette de chorizo argentino:

1. 100 gr carne molida de res
2. 100 gr carne molida de cerdo
3. 50 gr tocino
4. 1 cdita sal
5. 1 cdita orégano seco
6. 1 cdita pimienta
7. 1 cdita nuez moscada
8. 1 cdita ajo
9. 75 ml vino tinto
10. 1 baguette
11. c/n perejil
12. c/n cilantro
13. c/n ajo
14. c/n tripa de cerdo
15. 20 ml aceite
16. 20 ml vinagre

Steps to make to make Baguette de chorizo argentino

1. Preparar la mise en place con los ingredientes que se ocuparán.
2. Poner las especias secas en la carne, el tocino molerlo en la licuadora para que sea más sencillo de manejar, después de agregar el tocino, poner el vino para que sea más maleable.
3. Embutir la carne en la tripa hasta que quede del tamaño deseado.
   Poner en una bolsa y llevar a refrigeración por 24 horas.
4. Después de las horas partimos el baguette y calentamos.
   En una sartén ponemos el chorizo sin aceite hasta que esté dorada y dura.
5. Picar finamente el perejil, ajo, cebollín, chile serrano.
6. Agregamos el vinagre y aceite, combinamos hasta que esté pastoso, lo ponemos en el pan y el chorizo.
   Yo agregué cebolla morada, puedes agregar aguacate o mayonesa, como gustes.

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