- Make it Bold
- Make it Spicy
ABOUT THE FLAVOR ORIGIN
Choripapa is a popular Latin American street food of chorizo and potatoes. This one has all the bold flavors of the original using Field Roast Chipotle sausages sautéed with peppers, corn and red onion all smothered with melted tomato cayenne slices. The bold taste of the roasted garlic aioli is a perfect topper to the warm tortilla garnished with cilantro, red chili and green onion.
Roasted Garlic Aioli
3 cloves garlic, peeled
¼ cup olive oil
½ tsp. sea salt
1 cup fresh cilantro sprigs
½ cup egg-free mayonnaise
½ fresh lemon, juiced and zested
2 Field Roast Spicy Mexican Chipotle Plant-Based Sausages
1 large Yukon Gold potato, boiled until tender and peeled
¼ cup red onion, diced
¼ cup red pepper, diced
¼ cup green pepper, diced
¼ cup fresh or frozen corn kernels
3 slices Tomato Cayenne Chao Slices
12- 5” corn or flour tortillas, warmed
2 small red chilies, finely sliced
2 green onions, sliced
In a small saucepan, heat the garlic and olive oil over low heat. Cook, swirling pan occasionally, until garlic is soft and light golden, about 10 to 12 minutes. Remove from the heat and leave in the oil to cool. Once cool, remove the garlic from the oil, sprinkle with salt and using the side blade of a Chef’s knife mash the garlic and salt together until it becomes a smooth paste. Reserve the oil.
For the roasted garlic aioli, mince the stems from the cilantro (reserve the leaves to garnish the choripapa). Place the chopped stems in a bowl along with the egg-free mayonnaise, lemon juice and zest, stirring to combine. Season to taste. Keep covered in the refrigerator until ready to use.
For the choripapa: Dice the Field Roast Spicy Mexican Chipotle Plant-Based Sausages into ½” cube. Cut the cooked Yukon Gold potato into cubes. Heat the reserved garlic olive oil in a large skillet over medium heat, sauté the red onion, peppers, corn, potato and diced sausages for 10 to 12 minutes, stirring occasionally until vegetables are tender. Mash the potato slightly and press the mixture into the skillet. Top with Chao Tomato Cayenne Slices, Cover the skillet with a lid and let cheese melt slightly on low heat for 3 minutes. Add 1 jalapeno, finely minced to the garnishes.
To serve, scoop spoonfuls of choripapa onto warm tortillas. Garnish with spicy red chili, green onion and cilantro leaves. Drizzle with roasted garlic aioli and enjoy while hot!