Choripan & Leche Con Plátano
Ingredients
Rolls
- 1 cup Warm Tap Water
- 1/4 cup Sugar
- 2 tbsp Yeast
- 1 Egg Beaten
- 1 tbsp Butter Softened
- 3-4 cups all-purpose flour
- 1/3 cup Milk Room Temp
Aoili
- 2 Egg Yolks
- 1 cup Olive Oil
- salt to taste
Leche con Plátano (Banana Milk)
- 2-3 Bananas
- 1 L Milk
- Sugar (to taste)
Chorizo
- 1 Cooked Chorizo
Instructions
Rolls
- Preheat oven to 400*F.
- In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter, and salt.
- With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
- Divide dough into balls and let rise for 10-30 minutes (up to you)
- Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
Homemade Mayo
- Put an egg on a bowl and mix it with a hand mixer
- Add vegetable oil until it gets thick enough it holds its shape, but not so thick so it breaks.
- Add salt to taste.
Leche con Plátano (Banana Milk)
- Add the bananas and the milk on a blender and blend them until there are no visible chunks.
- Add the sweetener and blend again until fully mixed and dissolved.
Chorizo
- If you can't find chorizo paste, then peel a chorizo and either mash it with a fork or put it on a food processor so you have a paste. The idea is that there are no big chunks, but if you do it with a fork, I think it's inevitable.
Full Assembly
- Cut roll in half
- Put some of the paste on one of the sides of the bun, and put both sides of the bread in the oven side by side until the chorizo paste is cooked.
- Once it's done, take them out of the oven and put a spoon of mayo on the side without the paste and sandwich together. The usual portion is two or three of them, since they're not bigger than the palm of your hand, but they might be quite filling. Serve with Banana milk
