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Choripán
Choripán: grilled pork chorizo in a crusty roll with chimichurri
Choripán is what fans buy outside football stadiums in Buenos Aires, what the asador hands round while the beef is still cooking, and what stalls sell along Costanera Sur on a Sunday afternoon. This is a pork dish: a fat Argentine-style fresh chorizo (pork, sometimes mixed with beef) is grilled slowly, split open (a mariposa) and tucked into a crusty roll with chimichurri or salsa criolla. That's it, and it doesn't need more. The common mistake is grilling the chorizos too hot, so the skins burst and the centre stays raw; low and slow is the rule. Chef's tip: once cooked, split each chorizo lengthways and give the cut sides 1 minute on the grill so they char a little.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Heat a barbecue to a medium-low heat (or use a griddle pan on a medium-low heat). Lay 4 fresh Argentine-style pork chorizo sausages on the grill without pricking them.
2 minStep 2: Cook for 18–20 minutes, turning every few minutes, until browned all over and firm. A thermometer in the centre must read 160°F, with no pink inside.
20 minStep 3: Split each chorizo lengthways almost all the way through and open it like a book. Grill the cut side for 1 minute.
1 minStep 4: Split 4 crusty rolls or short baguettes (pan francés) and toast the cut sides on the grill for 1 minute.
1 minStep 5: Put a chorizo in each roll and spoon over ½ cup chimichurri. Mix ½ red onion and 1 tomato for a quick salsa criolla and add it if you like. Eat straight away.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 26 g
- Carbs
- 40 g
- Fat
- 32 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does choripán take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
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