Ingredients
The chorizo
- 4chorizos criollos, fresh and uncured, about 150 g each
- 2 kghardwood charcoal, or a hot grill
The bread and sauce
- 4crusty rolls (pan francés or baguette cut in 20 cm lengths)
- 250 mlchimichurri
- 150 mlsalsa criolla: 1 tomato, 1 onion and ½ red pepper finely diced, dressed with 2 tbsp oil, 1 tbsp vinegar and salt
Directions
- Bring the chorizos to room temperature and prick them nowhere. Piercing releases the fat that keeps the sausage juicy and causes flare-ups.
- Grill 20–25 minutes, turning every 5 minutes, until the casing is taut, deep brown and blistered and the juices run clear. The internal temperature should reach 72°C (160°F).
- Set a butterflied chorizo in each roll, pressing it down so the fat soaks into the bread.
- Spoon over chimichurri generously and add salsa criolla if you want it.
Technique
- Chorizo criollo is a fresh coarse sausage of pork and a little beef, seasoned simply with salt, pepper, garlic, nutmeg and sometimes wine. It is not the dried, pimentón-heavy Spanish chorizo and cannot be swapped for it.
- Cook it slowly. A hot fire splits the casing, the fat drains into the coals and the sandwich is dry.
- Choripán is street and stadium food, sold from parrillas at football grounds and on the road out of every Argentine city, and it is also the first thing served at a family asado while the meat cooks.
- The bread should be crusty enough to hold the fat without going to pulp.
Substitutions
- No chorizo criollo: use a fresh coarse pork sausage such as a Toulouse or a plain butcher’s sausage; season the chimichurri a little harder to compensate.
- No charcoal: cook in a heavy pan over medium heat for 20 minutes with a splash of water at the start, then let it evaporate and brown.
Variations
- Choripán a la mariposa, split flat and crisped on the cut side.
- Bondiola al pan, the same idea with slow-cooked pork shoulder.
- Morcipán, made with morcilla (blood sausage) instead of chorizo.
Frequently asked questions
What is Choripán?
Choripán is a street food from Argentina: grilled chorizo in crusty bread with chimichurri, match-day food.
How long does Choripán take to make?
Choripán takes 15 min of preparation and 30 min of cooking. The recipe makes 4 sandwiches. It is rated easy to make.
What can I substitute in Choripán?
Yes, within limits. No chorizo criollo: use a fresh coarse pork sausage such as a Toulouse or a plain butcher’s sausage; season the chimichurri a little harder to compensate. No charcoal: cook in a heavy pan over medium heat for 20 minutes with a splash of water at the start, then let it evaporate and brown.
