Spicy Lamb Chorizo Hoagies
Recipe provided by Excecutive Chef Aram Madigian
For the Chorizo:
5 lb Pork butt (medium ground)
5 lb Lamb Shoulder (medium ground)
3 oz Kosher Salt
¼ Cup Shallots (fine chopped)
¼ Cup Garlic
½ Cup Sambuca
1 ½ oz Paprika
1 oz Cayenne
½ oz Black Pepper
1 Bunch Cilantro (chopped)
1 ½ oz Cumin Powder
For the Assembly:
Hoagie Rolls
Shaved white onions
Tomato salsa “Pico De Gallo”
Fresh cilantro leaves
Fresh lime
Directions:
· Combine all ingredients and mash together by hand until well mixed
· Form the chorizo into torpedo shapes around the skewers
· Grill the skewers until done
· Place in the roll and remove the skewer
· Top with tomato salsa, shaved white onion, cilantro leaves (mayo optional)
· Squeeze fresh lime before eating