A popular street- and bar-food started in the 1950’s, salchipapas (literally, “sausage fries”) comes in many forms. The most basic is fries and sliced sausage, that’s it. This dish is so popular, there are even festivals built around it, with cooks aspiring to win awards for the best salchipapa recipes.
Chorizo sausage used for salchipapas is not the better-known Mexican-style that crumbles up when cooked, but a style of chorizo that is firmer, much less greasy, and holds its shape when sliced.
I wanted to jazz up the basic fries and sausage, yet still keep it simple, and this is what I came up with.
Salchipapas Suprema- Latin American Street Food
- 1 pound frozen french fries
- ½ pound hard link sausage, such as hard chorizo or criolo
- ½ tsp red pepper flakes
- ½ to ⅔ cups cheddar cheese dip, such as Mission or Tostitos brand
- 2 Tbsp thinly sliced green onions (scallions)
- Air-fry (or pan-fry in oil) the french fries according to package instructions.
- While the fries are cooking, slice the sausage and toss it into a non-stick frying pan with the red pepper flakes. Toss occasionally, looking for the sausage to be heated through and a little bit of browning.
- Heat the cheese dip until hot (but not overly hot) and set aside.
- Arrange the fries on a plate or platter, mounding them a little bit. Top with the cheese dip, sausage and green onion. Serve with forks or simply as finger-food.
Tried this recipe?Tag it on Instagram for
What do you think?