Street Food
Choripán
Ingredients
- - 4 fresh pork chorizo sausages
- - 4 crusty bread rolls
- - Chimichurri sauce (parsley, garlic, oregano, chilli flakes, vinegar, olive oil)
- - Salsa criolla (diced tomato, onion, pepper), optional
Method
- Grill the chorizo over medium-high heat, turning occasionally, for 12-15 minutes until cooked through and nicely charred.
- Split the bread rolls lengthwise and toast briefly on the grill.
- Slice the chorizo in half lengthwise (mariposa style) or leave whole, and place inside the roll.
- Spoon over chimichurri generously and top with salsa criolla if using.
- Serve immediately while hot.
Introduction: Choripán – grilled chorizo in a crusty bread roll, topped with chimichurri – is Argentina’s most iconic street food, sold outside football stadiums, at roadside stalls and asados alike.
Cultural Background: Choripán – grilled chorizo in a crusty bread roll, topped with chimichurri – is Argentina’s most iconic street food, sold outside football stadiums, at roadside stalls and asados alike. Its name is a simple fusion of ‘chorizo’ and ‘pan’ (bread), and it is often the very first thing served at any asado while the main cuts are still on the grill.
Tips: Splitting the chorizo lengthwise before finishing it on the grill (mariposa) gives extra char and crispness. Toast the bread on the grill for a few seconds to soak up the meaty juices without going soggy.
Variations: Choripán con provoleta: add a slice of grilled provolone alongside the chorizo for a richer version.
Vegetarian/Vegan: Vegetarian: Use a plant-based or vegetable-based sausage, grilled the same way and topped with chimichurri. Vegan: Use a vegan sausage and confirm the bread roll doesn’t contain dairy or egg wash.
Storage: Best eaten immediately; not suitable for storing assembled.
Reheating: Reheat the chorizo alone on a grill or pan; reassemble fresh.
Nutrition: Per serving: 480 kcal, 20 g protein, 30 g fat, 32 g carbohydrate, 2 g fibre.
FAQs:
Q: What is ‘mariposa’ style? A: It means butterflying the chorizo by slicing it almost in half lengthwise and opening it flat before grilling, giving more surface area for char.
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