INGREDIENTS
- Creole:
- – Morron of the three colours ½ unit.
- – Onion 1 unit.
- – File 1 unit.
- – Salt and pepper.
- – Oil.
- – Alcohol vinegar.
- Chimichurri:
- – Oregano 2 tbsp.
- – Floor chili 2 tbsp.
- – Paprika 1 tbsp.
- – Oil 1/2 cup.
- – Garlic 1 unit.
- – Parsley 2 tbsp.
- – Vinagre c/n.
- – Heat water c/n.
- Additional:
- – French bread.
- – Dressings.
CHORIPAN WITH CRIOLLA AND CHIMICHURRI, discover ways to make these two basic accompaniments by following the step-by-step directions under!
PROCEDURE:
1. For the Creole, reduce all of the greens into brunoise and chop the lime as small as attainable with the pores and skin on and blend every little thing, season and put aside.
2. Make a chimichurri with all of the components and season.
