Garnishes, if desired: cubed Manchego cheese, sliced green onions, sliced tomatoes, bite-size pieces red bell pepper, parsley sprigs
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Steps
1
In blender or food processor, place all Chimichurri Sauce ingredients except sour cream. Cover; blend on high speed until well blended. Stir in sour cream; cover and refrigerate 2 hours.
2
In 2-quart heavy-bottom pan, heat 2 to 3 inches oil to 375°F.
3
In medium bowl, place 2 tablespoons of the Bisquick mix; add chorizo, and toss to lightly coat. In medium bowl, mix eggs, milk, remaining 1 cup Bisquick mix, the cornmeal, cumin and pepper. Dip Bisquick-coated chorizo into batter.
4
Fry 4 or 5 chorizo at a time in hot oil 3 to 4 minutes, turning once, until golden brown. Drain on paper towels.
5
Serve on toothpicks with garnishes and sauce.
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Chimichurri originated in Argentina as a sauce or marinade for grilled meats. It is typically served as an accompaniment.
Cilantro can be used in place of the parsley in this recipe.
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