Choripán
Argentine recipes
Meat and poultry
Launch
Easy
40'
A simple, tasty recipe with a street soul. Choripán -a combination of chorizo and bread- is one of the most beloved classics of Argentine and Uruguayan popular gastronomy. Present at barbecues, soccer games and outdoor celebrations, this snack has crossed borders
Ingredients
For the chimichurri
- 1 clove of garlic
- 1 sprig of parsley
- 0.5 tablespoon of ground or flaked chili bell pepper
- 1 pinch of salt
- 2 tablespoons of Goya Extra Virgin Olive Oil
- 1 tablespoon of vinegar
- 1 tablespoon of water
- 2 units of Chorizo Antioqueño Goya
- 2 individual bread rolls
- 2 tablespoons of chimichurri, to taste
For the choripán
Preparation
Prepare the chimichurri (the day before).
- Finely chop the garlic and parsley.
- Mix them in a bowl with the ground chili and salt.
- Add the olive oil, vinegar and water.
- Mix well and let stand in the refrigerator for at least 24 hours.
Cooking and assembling the choripán
- Heat a griddle or frying pan over medium heat.
- Cook the chorizos for 10 minutes without pricking them.
- When they are 2 minutes before they are ready, cut the rolls in half and place them on the griddle with the inner side down.
- Remove the chorizos and rolls from the heat.
- Assemble the choripán: place 3 chorizos inside each roll and add chimichurri to taste.
- Serve hot.
Follow this step-by-step video-recipe
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