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Country Fried Chorizo Steak Sandwich with Manchego Cheese and Tomatillo Ketchup



Guest Chef Spotlight for this week. Chef Powers gift of flavors… He’s as creative as any young Chef I have worked with. His gift of flavor profile has inspired me… So here it is Chef Powers Country Fried Chorizo Steak Sandwich.

Tomatillo Ketchup:

tomatillo’s 4 husked and chopped

green bell peppers 3 chopped

green chili 1 teaspoon chopped

white vinegar 1/2 cup

granulated sugar 1/3 cup

salt and pepper to taste

In a large pot add all ingredients on medium heat. Simmer for 20 minutes until vegetables are tender. Remove from stove and let cool for 10 minutes. In a food processor, process all ingredients until fine. Add back to pot and simmer on low heat for 40 minutes or until mixture has thickened.

Chorizo Steak:

fresh Mexican Chorizo Sausage 8 links. (4 Sandwiches)

Egg mixture 3 large eggs beaten with 1/8 cup of milk and salt and pepper for taste

Flour mixture 1 and 1/2 cups of all-purpose flour, seasoned salt 2 teaspoons, salt and pepper for taste, cayenne pepper 1/4 teaspoon. Sift mixture together.

1/2 a cup of canola oil for cooking

butter 1 tablespoon

fresh sliced tomatoes 2 per sandwich

Manchego Cheese 2 sliced per sandwich

Ciabatta Rolls from local bakery four fresh rolls

Ok so lets start by taking the casing of two sausage links at a time. Form into 1/4 inch patties. Make 4 Patties. Season with salt and pepper. Get your egg mixture and flour mixture together. Add oil to a cast iron sauté pan and heat on medium.

Work with one piece of meat at a time.  Place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Add the butter to the hot oil. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat,  until the edges start to look golden brown, about 3-4 minutes each side. Remove the meat to a paper towel lined plate. Place on a cookie sheet and add 2 slices Manchego Cheese and cook till internal temperature is 165 degrees.

Assemble sandwich by slicing Ciabatta Rolls adding Steak with melted cheese, top with 2 fresh tomato slices, and Tomatillo Ketchup as preference. Thanks Chef Powers, I can not wait to make it!!!! Jason


Chef Powers

Published inDinnerInspired Local Guest Chef'sRecipesSignature Sandwiches