Choripan recipe

Want to know about Choripan recipe? Because, you know that Choripán is a type of sandwich with chorizo popular in Argentina, Chile, Peru, and Uruguay. So, the name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread such as a marraqueta, baguette, or francés. Choripán’s are sold more or less anywhere that has a grill: ferias, protests, street corners, and parks on the weekends. (And to know places to eat Choripan, read this post)

You can find chorizo everywhere from fire-fueled asados (open-fire grilling sessions) to appetizers in fine Buenos Aires restaurants, or even slow-cooked at roadside stops en route to the countryside

The choripán should be eaten on the move – preferably on the way to a football match. So, ask for ‘un chori’. The asador (grill man/woman) will split it in half, heat it up and slap it in a bun. But, before, you have to choose from a selection of sauces. Chimichurri, a spicy sauce of dried chilli, garlic, olive oil and oregano – although everyone has their own recipe. And usually a tomato and onion salsa in vinegar. Load it up sufficiently enough to have it dripping off your elbows.

Choripan recipe

In order to cook the sausages, preheat a grill or grill pan to medium heat. But, use a moderate temperature to patiently cook the links until they are deeply bronzed on the outside and fully cooked throughout.

INGREDIENTS for Choripan Recipe

• 2 ripe tomatoes
• 1/2 red capsicum, deseeded and finely chopped
• 1/2 red onion and finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 6 Beak and Sons Smoky Chorizo Classic Pork and Beef Sausages
• 4 long crusty rolls or baguettes

CHIMICHURRI SAUCE

• 1/3 cup chopped fresh continental parsley
• 2 garlic cloves, crushed
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon lightly dried chilli flakes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar

• Use a small sharp knife to cut the tomatoes into quarters. Use a teaspoon to remove the seeds and discard them. Finely chop the flesh and place in a large bowl.
• Add the capsicum, onion, oil, and vinegar to the bowl with the tomato and season well. Then, stir to combine and set aside to develop the flavours.
• For the chimichurri sauce, place all of the ingredients in a bowl and mix until well combined. Season. Then, set aside for 1 hour to develop the flavours.
• Meanwhile, preheat a chargrill pan or barbecue grill plate on medium heat. Cook chorizo, turning often, for 10 minutes or until charred and just cooked through.
• Transfer chorizo to a chopping board and cut in half lengthways. Cook, cut side down, for 2-3 minutes or until slightly charred. Then, transfer to a plate. Cover with foil.
• Cut rolls lengthways, until almost cut through. Open and grill, cut side down, for 2 minutes. Divide chorizo among rolls, top with chimichurri and tomato mixture.

FAQ Choripan

• What is choripan made of?

a grilled chorizo sausage and a crusty bread such as a marraqueta, baguette, or francés

• Where is choripan popular?

Chile, Peru, Argentina, Uruguay

• How do you make a chorizo?

is made from coarsely chopped pork and pork fat, seasoned with garlic, pimentón and salt.

• How do you describe chimichurri?

a spicy sauce of dried chilli, garlic, olive oil and oregano