Choripan
Choripan
Choripan is eaten all over many South American countries. Choripan is the combination of 2 words: chorizo and pan(bread). A toasted baguette get slathered in chimichurri sauce, then an Argentinian-style chorizo is placd inside. If the sausage is split down the middle and grilled, it is called mariposa-style choripan.
Ingredients
- Argentinian chorizo pan fried or grilled
- baguette or hoagie buns
- 1 tbsp butter
- chimichurri sauce
Instructions
- Melt the butter on a griddle. Split the baguette down the middle and toast for 3-4 minutes.
- Flip over and toast for 1 more minute.
- Spread a liberal amount of chimichurri sauce inside the baguette.
- Top with a chorizo.
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
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