The choripan is a popular street food snack in Argentina. Incredibly simple but oh so good, it's just sausage, bread and chimichurri. Traditionally chorizo is used to fill a chargrilled baguette or roll, but any type of sausage can be used. Sometimes mayonnaise or salsa are added, or a combination of both.
Ingredients
6 | Chorizo sausages (Main) |
1 | Baguette (Main) |
½ cup | Chimichurri, see link to recipe below (Main) |
For the Argentinian salsa
1 cup | Cherry tomatoes, quartered (Main) |
1 Tbsp | Olive oil |
1 pinch | Ground cumin |
1 pinch | Smoked paprika |
2 Tbsp | Finely chopped onion |
¼ tsp | Crushed garlic |
1 Tbsp | Fresh basil leaves, chopped (Main) |
Directions
- Cook chorizo on the barbecue or under the grill. When almost done, slice in half and continue cooking so they get a nice caramelised edge. Cook baguette on the grill until lightly toasted.
- Mix salsa ingredients together. Spread chimichurri (link below) on the baguette, fill with chorizo and top with salsa.
More of Geoff's Argentinian street food recipes