Meat Molar Mystery: Chorizo Boats

Sink this meat dingy
Sink this meat dingy

Wat? Yes, you read that right, we said Chorizo Boats, but no, this is not about a recent Mexican fishing charter. The identity of this delicious dish entails a new way to eat one of our favorite cased meats – fresh crumbly Mexican chorizo. The salty, spicy red mixture of pork or beef oft completes the trifecta of any taco plate, or makes for a killer torta. Yet in this case, chorizo is devoured in boat form.

Hey! WTF is the boat? Well, the Chorizo Boat recipe utilizes the Anthony Munoz of Mexican breads, the bolillo roll, to form the boat. The craft of buttered crisp carbohydrates brims with cooked, delicious chorizo, a mixture of cabbage, jalapeno and lime, as well as a slathering of mayo and jalapeno sauce. The combination of the four flavors – chorizo, lime, jalapeno and mayo – paired with the texture battle of the crisp bolillo shell and cabbage versus gooey, crumbly interior, makes for a true meat treat.


4 bolillo rolls

1.5 lbs fresh pork chorizo

2 cups mayonnaise

2 limes

1 small head of savoy cabbage, shredded

1 large, or 2 small, jalapenos, diced

1/8 tsp cayenne pepper

black pepper

Kosher salt

1/4 cup butter, melted


Preheat oven to 325 degrees

Mix mayo, juice from one lime, black pepper, cayenne and 1/4 tsp salt with half the jalapeno. Set in refrigerator.

Cut the tops off the bolillos, about 1/8-1/4 inch down. Scrape out the interior of the bottom portions. Place tops and bottoms on a baking sheet, outsides down.

Brush interiors of all with melted butter, or pour the butter slowly over them.

Bake for 6 minutes, until crisp and lightly browned. Set aside.

Place 1/2 inch chunks and smaller of chorizo in a hot skillet, drain after 4-5 minutes, then brown.

While the boats are crisping and your chorizo sizzling, mix the cabbage, remaining half of the jalapeno, black pepper and 1/2 tsp salt with the juice from one lime.

Once the meat is done, prep your boats for launch. Fill the hulls with a layered combo of all the ingredients. Slather the bottom portions with a coat of the sauce, add a pop of the cabbage and then like 4-5 spoonfuls of the chorizo. Top with a heaping of the cabbage-n-japs mix, and a swipe of sauce on the top. Cap it.

We like to just break it in half with our meat mitts, and crunch in. Solve the meat molar mystery and try to sink some Chorizo Boats tonight!