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Chipotle Choripapa

with Field Roast Mexican Chipotle Sausage

Steve Gonzalez

Baro

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Steve Gonzalez

Baro

Steve Gonzalez is Executive Chef at Baro in Toronto.

Choripapa — that’s chorizo and papas, or potatoes — goes plant-based as chef Steve Gonzalez shows how to make this flavorful Latin dish that also includes onions, peppers, corn, and a confit garlic plant-based mayonnaise.

Steve plans to use Field Roast’s donation to support his staff and local suppliers, and pay some outstanding restaurant bills.

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Chipotle Choripapa

with Field Roast Mexican Chipotle Sausage

Steve Gonzalez

Baro

6 servings

Choripapa
  • 3 garlic cloves, peeled
  • ¼ cup olive oil
  • ½ bunch cilantro with stems
  • ½ cup plant-based mayonnaise
  • Juice and zest from ½ lemon
  • 1 teaspoon fine sea salt, divided
  • 1 medium Yukon Gold potato (5-8oz)
  • 1 ​Field Roast​ Plant-Based Mexican Chipotle Sausage,​ diced
  • ¼ red onion, peeled and diced
  • ¼ green bell pepper, seeded and diced
  • ¼ cup frozen corn kernels, thawed
  • 3 Tomato Cayenne Chao Slices
  • 1 small fresh red chili, sliced
  • 2 green onions, sliced
  • 12 small corn or flour tortillas, warmed

  • Garnishing
  • Confit Garlic Plant-Based Mayonnaise
  • Chili
  • Green Onion
  • Cilantro Leaves
  • Tortillas

  • Choripapa
  • 3 garlic cloves, peeled
  • ¼ cup olive oil
  • ½ bunch cilantro with stems
  • ½ cup plant-based mayonnaise
  • Juice and zest from ½ lemon
  • 1 teaspoon fine sea salt, divided
  • 1 medium Yukon Gold potato (5-8oz)
  • 1 ​Field Roast​ Plant-Based Mexican Chipotle Sausage,​ diced
  • ¼ red onion, peeled and diced
  • ¼ green bell pepper, seeded and diced
  • ¼ cup frozen corn kernels, thawed
  • 3 Tomato Cayenne Chao Slices
  • 1 small fresh red chili, sliced
  • 2 green onions, sliced
  • 12 small corn or flour tortillas, warmed

  • Garnishing
  • Confit Garlic Plant-Based Mayonnaise
  • Chili
  • Green Onion
  • Cilantro Leaves
  • Tortillas

    1. In a small saucepan heat garlic cloves and olive oil over medium-low heat. Cook, swirling pan occasionally, until garlic is soft and lightly browned, about 20 minutes. Set aside to cool completely.
    2. Cut the stems off the cilantro, mince the stems, and add to a bowl along with mayonnaise, lemon juice, and lemon zest. Reserve some cilantro leaves for garnish.
    3. When garlic has cooled, remove from oil, and place on cutting board. Reserve the oil used to cook the garlic. Sprinkle garlic with ½ teaspoon salt, and using the side of a chef’s knife, smash the garlic and salt together until it becomes a paste. Add to mayonnaise mixture and stir to combine. Refrigerate.
    4. For the Choripapa,​ ​preheat oven to 375°F.
    5. Cut potato into 8 pieces and steam until tender, 15-20 minutes.
    6. In a large ovenproof skillet, heat garlic oil over medium heat. Add sausage, onion, pepper, corn, potato, and remaining ½ teaspoon salt. Cook 10 minutes, stirring and mashing potato slightly until browned and vegetables are tender. Taste and adjust the seasoning if needed.
    7. Place Tomato Cayenne Chao slices on top, drizzle 2 tablespoons water around the sides of the skillet, cover, and bake 5 minutes or until cheese is melted.
    8. Serve with garlic mayonnaise, chili, green onion, cilantro leaves, and tortillas.
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