Ingredients
1
bunch fresh parsley (about 1 cup firmly packed)
1
small onion, cut into fourths
2
cloves garlic
2
tablespoons olive oil
1/4
cup white vinegar
1/2
teaspoon salt
1/4
cup sour cream
3
cups oil for frying
1
cup plus 2 tablespoons Original Bisquick™ mix
1
package (12 oz) smoked chorizo links, cut into 48 (1/2-inch) pieces
2
eggs
1
cup milk
1
cup cornmeal
2
teaspoons ground cumin
1/2
teaspoon pepper
48
toothpicks
Garnishes, if desired: cubed Manchego cheese, sliced green onions, sliced tomatoes, bite-size pieces red bell pepper, parsley sprigs
Preparation
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.
In 2-quart heavy-bottom pan, heat 2 to 3 inches oil to 375°F.
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.
Fry 4 or 5 chorizo at a time in hot oil 3 to 4 minutes, turning once, until golden brown. Drain on paper towels.
Serve on toothpicks with garnishes and sauce.
