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.

Do you want to know more about Latin American culture?

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

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