Choripán

About This Recipe

Choripán is Argentina's answer to the hot dog — a split, grilled chorizo tucked into a crusty baguette (pan) and topped with chimichurri sauce and/or salsa criolla (chopped tomato, onion and pepper in vinegar). It is the essential food of Argentine asados (barbecues), football stadiums, street corners and petrol station stopovers. No food better captures the soul of Argentine street eating.

Ingredients

Serves 4

• 4Argentine fresh chorizo sausages
• 4crusty baguette rolls(halved)
• 1 large bunchfresh parsley(finely chopped)
• 4 clovesgarlic(minced)
• 1 tspdried oregano
• 0.5 tspchilli flakes
• 4 tbspolive oil
• 2 tbspred wine vinegar
• 2 mediumtomatoes(finely diced)
• 1 mediumonion(finely diced)
• 0.5green pepper(finely diced)

Instructions

1. 1

   Make chimichurri

   Combine parsley, garlic, oregano, chilli flakes, olive oil, vinegar and 1 tsp salt. Mix well and rest at least 30 minutes.

2. 2

   Make salsa criolla

   Combine tomatoes, onion and green pepper. Season with salt, a splash of vinegar and 1 tbsp olive oil. Rest 10 minutes.

3. 3

   Score and grill chorizo

   Split each chorizo lengthways, not cutting all the way through, so it opens like a book. Grill cut-side down first over medium-high heat, 4 minutes per side.

4. 4

   Toast rolls

   Toast the cut sides of the rolls on the grill or in a pan until warm and slightly crispy.

5. 5

   Assemble

   Place grilled chorizo in each roll. Spoon chimichurri generously over. Add salsa criolla. Eat immediately.

Variations

• •

  Add sliced avocado for a Buenos Aires-style upgrade.

• •

  Use longaniza or merguez if Argentine chorizo is unavailable.

Storage

Chimichurri keeps refrigerated for 1 week. Assemble and eat fresh.

Frequently Asked Questions