Snack time: Choripán the Argentinian way (loosely)

I am going to Argentina next month so I thought I would get myself in the mood and make some Argentinian street food – choripán.

Choripan

The name choripán comes from the two main ingredients – chorizo (sausage) and pan (crusty bread). Popular across South America in various different formats, in Argentina the chorizo is served in a baguette and accompanied by a sauce called chimichurri. Commonly sold at futból matches, from a street site food cart or at a family asado (barbecue), choris are very much a meal for on the move.

Ingredients

Makes 2

2 Chorizo sausages

2 Baguettes

Small bunch parsley

Half garlic clove, minced

Glug of olive oil

Glug of red wine vinegar

8 Cherry tomatoes

Half a red onion

Sprinkle of chilli flakes

Half a lime

Yes this is all very vague, but it kinda depends how much you like each thing, doesn’t it?

Ingredients

Here is a photo of some tomatoes. And parsley. I have newfound respect for parsley.

Method

  1. Place the chorizo sausages under the grill, and make sure you rotate every now and again while you prepare the rest.
  2. Make the chimichurri: finely chop the parsley, tomatoes and red onion; add the minced garlic. Slosh in the red wine vinegar and olive oil and sprinkle on as many chilli flakes and salt as you like. Squeeze in the juice of the half lime.
  3. Slice the baguette in half lengthways.
  4. Put half the chimichurri mixture into the baguette – I poored some of the vinegar/olive oil juices on to soak into the bread. Yum yum.
  5. Place the chorizo into the baguette, and top with more chimichurri.
  6. Eat, dribbling vinegar/oil juices down your arm/chin. Don’t bother taking a photo of it like I did.
Choripan 2

I know, I know – this shouldn’t be on a plate; this should be in my hand and I should be at the footie.

This possibly/probably/definitely bears no resemblance to how a choripán should look and taste in Argentina, but I sort of don’t care as it tastes delicious. I will update you in December.

Choripan

One more photo for luck. Should really have got one where you can see the chorizo – too late, gone.

9 Comments

Filed under Argentina, Recipes, tried and tasted

9 Responses to Snack time: Choripán the Argentinian way (loosely)

  1. louise

    From the photos alone, you’ve convinced me to try this and I don’t even like chorizo!

  2. Waggot

    …actually I just googled images of choripan and… yours looks the best! :)

  3. It looks way better than the one I had at Loki hostel in La Paz last week. Although I think they were just trying to use up left over BBQ food! Bring on the real thing in Argentina!!

  4. BeccaHills

    Yippeeee yep I am going to eat a zillion of them. Bring.On.The.Chorizo. We went to a Brazilian restaurant tonight in London and it was AMAZING. Getting myself in the mood for Rio as well. Yippeee.

  5. BeccaHills

    I can now confirm, having just got back from Argentina, that mine seems to be NOTHING like a choripan they have there… but… mine tasted better! (In my opinion, and I can only compare to those that I did try…)

  6. Pingback: Admirations for a letchy alpha-whore | global streetbite

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