Directions:

1. To Prepare Habanero Pickled Red Onions:
   NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers.
   Cut stems off habanero and remove and discard seeds. Slice pepper into 5 pieces.
   NOTE: The habanero is used for flavoring the onions and is not served on the plate.
   Place habaneros, onions, salt and oregano in a mixing bowl. Toss gently to coat evenly. In a separate bowl mix together the vinegar and lime juice. Pour vinegar mixture over onion mixture. Cover and place in refrigerator for a least 24 hours to marinate. Drain and discard excess marinade. Remove and discard habanero pepper prior to service.

   To Prepare Chimichurri Sauce:
   In a food processor, combine all ingredients. Process until smooth. Cover, and place in refrigerator until ready to use.

   To Prepare Chipotle Mayonnaise:
   In a stainless-steel or glass bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use.

   To Prepare Yucca Fries:
   Prepare according to manufacturer’s directions. Divide into four portions. Place one serving on each plate.

   To Prepare Chorizo Choripan Meal:
   In a pan, cook sausage in a single layer until well-browned and cooked through. Turn for even browning. Remove from heat. Cut into four equal size patties. Toast the cut side of buns until lightly golden in a toaster oven or on a pan. In order, top bottom of bun with:
   -1 chorizo patty
   -1 Tablespoon pickled red onion
   -2 Tablespoons chimichurri sauce
   -1 Tablespoon chipotle mayonnaise drizzled in a zig-zag pattern.
   Place the crown of the bun on sandwich to close. Place 1 burger on plate next to yucca fries. Enjoy immediately!