Skip to content

AI-generated image

Share this recipe

Choripán

Chorizo sandwich

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
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves4

Shop this recipe on Amazon

Fresh ingredients (3)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done
  1. Step 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 min
  2. Step 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 min
  3. Step 3: Split each chorizo lengthways almost all the way through and open it like a book. Grill the cut side for 1 minute.

    1 min
  4. Step 4: Split 4 crusty rolls or short baguettes (pan francés) and toast the cut sides on the grill for 1 minute.

    1 min
  5. Step 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.

K
Recipe by

KrazyBadal

All recipes by this chef →

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.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

ZapiekankaOpen baguette with mushrooms and cheese

Zapiekanka is Polish street food born in the 1970s and perfected at the hatch windows around Plac Nowy in Kraków's Kazimierz district, where students and night owls queue for one at midnight. Half a long baguette is topped with mushrooms fried with onion, covered in grated cheese and baked until crisp at the edges and bubbling, then finished with a zigzag of ketchup and chives. The classic version has no meat at all. Use a hard cheese made with vegetarian rennet (many supermarket mild Cheddars and Goudas are). Chef's tip: fry the mushrooms until completely dry before they go on the bread; wet mushrooms make the baguette soggy instead of crisp.

by KrazyBadal 1 views

Lemongrass tofu banh mi

Bánh mì is Saigon's favourite street food: an airy, thin-crusted baguette split and stuffed with pickled carrot and daikon (đồ chua), cucumber, coriander and chilli. At vegetarian stalls near the city's pagodas the meat is swapped for sticky, caramelised lemongrass tofu, as in this version. Eat it for breakfast or lunch, warm, with a glass of iced coffee. Chef's tip: warm the baguette in a hot oven until the crust crackles when you squeeze it, and pull out a little of the soft crumb, so every bite is crisp shell, juicy filling and herbs in balance.

by KrazyBadal 0 views

PepitoGrilled beef and chicken sub

When the bars close in Caracas, the queues form at the pepito stands of Las Mercedes and Altamira: long soft rolls stuffed with griddled strips of beef and chicken, grated cheese, lettuce and tomato, a crunchy handful of potato sticks and squiggles of garlic sauce, ketchup and mustard. It's messy, generous food, best eaten on the pavement. The common mistake is crowding the griddle, so the meat stews instead of searing. Chef's tip: cook the beef and chicken separately in a very hot pan, in small batches.

by KrazyBadal 0 views
More recipes with:tomatored onionchimichurri