Chori-Frita Burger
RECIPE
serves 4
INGREDIENTS
Smoked Bacon Mojo:
1 teaspoon canola oil
2 slices raw bacon, chopped
1 teaspoon finely chopped fresh garlic cloves
¼ cup chopped green bell pepper
¼ cup chopped yellow onion
1 Tablespoon and 1 teaspoon water
1 ½ teaspoons tomato paste
¼ teaspoon ground allspice
3 Tablespoons low sodium beef stock or broth
1 teaspoon Sherry wine vinegar
½ teaspoon Kosher salt
Cilantro Aioli:
3 Tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon finely chopped fresh garlic cloves
1 teaspoon chopped fresh cilantro leaves
½ teaspoon Kosher salt
Hash Brown Potatoes:
1 Tablespoon canola oil
1 cup frozen shredded hash brown potatoes
Shoestring French Fries:
1 ¼ pounds shoestring French fries
Oil for deep fat frying
Chori-Frita Burger:
1-pound raw 80/20 ground beef
8 ounces raw chorizo sausage
4 (1 ounce) slices white Cheddar cheese
¼ cup softened butter
4 (4-inch) brioche hamburger buns
Directions:
To Prepare Smoked Bacon Mojo: In a sauté pan, heat oil over medium heat. Add bacon and sauté for 12 minutes or until starting to brown and crisp. Add garlic. Sauté for 1 to 2 minutes or until aromatic. Remove from heat. In a food processor, add cooked bacon and garlic mixture, peppers, onions and water. Process for 1 to 2 minutes or until smooth. Heat stock pot over medium heat. Add blended bacon and onion mixture, tomato paste, allspice, beef stock, vinegar and salt. Mix well. Reduce heat to low and simmer for 1 hour or until reduced by half. Allow to cool. Cover, and place in refrigerator until ready to use. Use cold or reheat as desired.
To Prepare Cilantro Aioli: In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use.
To Prepare Hash Brown Potatoes: Heat oil on a 375-degree Fahrenheit griddle or in a pan over medium high heat. Add frozen hash browns. Fry for 5 minutes or until golden brown on one side. Turn and fry for 5 minutes more or until golden brown on other side and cooked through. Remove from heat.
To Prepare Shoestring French Fries: Pull fries from freezer immediately prior to frying. Fill basket no more than half full. Deep fat fry at 350 degrees Fahrenheit for 2 1/2 to 3 1/2 minutes or until golden brown. Drain well. Divide into 4 equal servings, placing 1 portion onto each plate.
NOTE: For baked fries, follow manufacturer’s directions on packaging.To Prepare Chori-Frita Burger Plate: Place ground beef and chorizo in a stainless-steel bowl. Mix well. Divide into 4 equal size balls. Shape each portion into a 4 1/2-inch diameter patty. Place patties on a preheated 350-degree Fahrenheit grill or a grill pan. Cook 3 to 4 minutes or until puddles of juice form on the surface. Flip patty. Cook for 1 1/2 to 2 minutes or until cooked through and no longer pink in center of patty. Top with each patty with 1 slice cheese. Allow to melt. Place butter on grill pan. Allow butter to melt. Place buns, cut side down and toast for 60 to 90 seconds or until lightly golden brown. Spread 1 ½ teaspoons cilantro aioli on heel of each bun. In order, top with: 1 hot patty with melted cheese, 2 Tablespoons smoked bacon mojo, 1/4 cup shredded hash browns. Spread 1 ½ teaspoons cilantro aioli on crown of buns. Place crown of bun on sandwich to close. Place 1 sandwich on each plate next to the French fries. Enjoy immediately!
INTERVIEW WITH THE CHEF
Culinary Director - Richard Sandoval Hospitality
RSH: How long have you been with Richard Sandoval Hospitality?
CH: Since September 2017
RSH: When did you know you wanted to be a chef?.
CH: Well, I had a lot of influence from my grandmother since I was child, however it was when I was 15 years old I started looking at culinary schools.
RSH: How do you get your inspiration?
CH: Definitely from my grandmother, however my three kids are my biggest inspiration.
RSH: Funniest kitchen incident?
CH: First time I used a digital oven I placed the food and I thought it was cooking after 4 hours I came to see the meat and it was completely raw… I forgot to push the “start” button… everybody was laughing!
RSH: Did you eat your veggies growing up?
CH: Basically carrots, thanks to Bugs Bunny…
RSH: Best cooking tip for a beginner chef just getting into the business?
CH: Learn the basic recipes.
RSH: Who in the food world do you most admire?
CH: Honestly Chef Richard Sandoval - and not because I work in the company, I admire the way he created his company, his restaurants and the way he put the Mexican Cuisine on the Culinary Map.
RSH: Astrological Sign?
CH: Sagittarius
RSH: Hometown?
CH: Guadalajara
RSH: Guilty Pleasure?
CH: Krispy Kreme Donuts
RSH: Drink of Choice?
CH: Mexican Wine
RSH: One-word description of yourself?
CH: Intense!
RSH: Favorite Richard Sandoval restaurant?
CH: Toro Toro Dubai
RSH: Favorite 90’s jam?
CH: Michael Jackson
RSH: Favorite place you have traveled?
CH: Osaka, Japan
RSH: Top of your bucket list?
CH: Visit Thailand
RSH: Last Meal?
CH: Tacos!
RSH: Do you have a favorite food to cook with?
CH: Seafood and chilies
RSH: Are there any foods that you dislike?
CH: Not really, but I always avoid capers.
RSH: Favorite Sports team to cheer for?
CH: Dallas Cowboys
RSH: One thing you would take on a deserted island with you?
CH: Avocados!
RSH: A live act you would like to see you haven’t seen yet?
CH: I would love to be on a the stadium for any super bowl along with my son Sebastian
RSH: A movie you can watch over and over?
CH: Ratatouille
RSH: Favorite kitchen gadget?
CH: Knife, it’s an extension of your hand
RSH: Favorite cookbook?
CH: The Professional Chef by the Culinary Institute of America, it has the best basic recipes
RSH: What’s going to be the next big thing in the food world?
CH: The influence of the Mexican and Peruvian cuisine, which is happening now!
RSH: What recipe are you sharing with us today?
CH: Shrimp Enchiladas, they are very simple to make at home!
RSH: Why do you love this recipe?
CH: The sauce is so simple & tasty, and there’s a perfect balance between the chili guajillo and the shrimp!
