Choripan with Chimichurri and Fried Shallots

1. In a mortar and pestle, pound out garlic, salt, peppercorn, then add oregano and dry chilies and grind until fine.
2. Add red wine vinegar, EVOO and mix well and set aside to marinate.
3. Remove casing from chorizo and mix with breadcrumb and egg and shape in a circular patty maker with oil, then refrigerate for 10-20 min.
4. Fry your shallots in oil, then start cooking your chorizo on med heat, flipping every 2-3 min until center is done and outer layer is crispy.
5. Fry your egg, then slice and toast your buns in residual fat.
6. Assemble your sandwich and enjoy.
7. Flamethrower optional