Choripán
Blistered chorizo and garlicky chimichurri in crusty bread — Argentina's three-ingredient triumph.
- Total
- 35 min
- Serves
- 4
Argentina's greatest street food is also its simplest: a split chorizo grilled until blistered, tucked into crusty bread and drowned in bright, garlicky chimichurri. Three components, zero compromise. The smoke, the snap, the herb-vinegar lift — choripán is proof that perfection often needs no fourth ingredient.
Ingredients
- 4 Chorizo
- 4 Crusty Bread
- Drizzle Chimichurri sauce
Instructions
- Grill the Chorizos: Cook the chorizos on a grill or pan until fully cooked, about 10-15 minutes.
- Prepare the Rolls: Slice the rolls and toast them lightly on the grill or in a pan.
- Assemble: Slice each chorizo lengthwise and place in a roll. Top with a generous amount of chimichurri sauce.
- Serve: Enjoy immediately while hot.
- Pro Tips:
- Grill the chorizo slowly on medium heat to prevent the skin from bursting and to ensure it cooks evenly throughout.
- Toast the bread on the grill to absorb some of the chorizo's flavors.
Nutrition (per serving)
- Calories
- 550
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 40 g
Adapted from munchery.com. Rewritten and re-photographed by MealIdeas.
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