Montadito of cassava, chorizo and chismol with mango
Honduran recipes
Meat and poultry
Launch
Easy
20'
Crunchy, spicy and refreshing, this cassava with chorizo and chismol is pure Central American flavor. It is a perfect appetizer to nibble in company. A dish with personality and Caribbean soul, easy and quick to cook, to leave your guests amazed.
Ingredients
For the montadito
- 1 cassava of Casabe Goya
- 2 units of Chorizo Antioqueño Goya
- 3 tablespoons of sour orange juice
- 1 teaspoon of achiote (bija)
For the chismol
- 0.5 red onion
- 1 green mango
- 1 medium tomato
- 4 tablespoons of cilantro
- 0.5 green chile
- 2 lemons (juice)
- 1 teaspoon of cumin
- 1 pinch of salt and pepper, to taste
Preparation
- Cooking the chorizos: Heat a griddle or skillet over medium heat. Cut the Goya chorizos into finger-thick slices and sear the pan. Add sour orange juice, cover and cook for 5 minutes. Turn off heat and set aside.
- Prepare the chismol: Finely chop the red onion, green mango, tomato, green chili and cilantro. Mix them in a bowl with the lime juice and cumin. Add salt and pepper to taste.
- Assemble the montadito: Sprinkle the achiote (or bija) on top of the Goya cassava. Place the chorizos on top and add the chismol.
- Serve hot and enjoy.
Products for the recipe
