I am going to Argentina next month so I thought I would get myself in the mood and make some Argentinian street food – choripán.
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.
2 Chorizo sausages
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?
- Place the chorizo sausages under the grill, and make sure you rotate every now and again while you prepare the rest.
- 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.
- Slice the baguette in half lengthways.
- 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.
- Place the chorizo into the baguette, and top with more chimichurri.
- Eat, dribbling vinegar/oil juices down your arm/chin. Don’t bother taking a photo of it like I did.
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.