Home Cook Together. Celebrate Life.

ArgentineAuthentic Cuisine

Choripán

Serves 4 Entree dairy-free, meat

Choripán

Choripán is the quintessential street food of Argentina, proudly served at stadiums and backyard asados alike. This beloved sandwich features grilled pork chorizo nestled in a crusty roll, often enjoyed standing among friends and fellow sports fans. The sizzle of the chorizo on the grill is a familiar sound, a prelude to the festivities that often accompany its consumption.

As you bite into a choripán, expect a delightful crunch from the bread, followed by the juicy burst of savory chorizo. The tangy chimichurri and vibrant salsa criolla add layers of flavor, dripping down your wrist with every mouthful. This is a sandwich that demands attention, a flavorful experience best savored with both hands.

Ingredients

  • 4pork chorizos
  • 4crusty rolls, split
  • chimichurri — to serve
  • salsa criolla — to serve

Method

  1. Preheat your grill to medium-high heat. Place the 4 pork chorizos on the grill, spacing them evenly to ensure even cooking. Grill the chorizos, turning occasionally, until they are cooked through and the skins are blistered and slightly charred, about 10-15 minutes. The chorizos should feel firm to the touch and have a juicy interior when you slice into them.
  2. Once the chorizos are cooked, remove them from the grill and let them rest for a minute. Carefully butterfly each chorizo by slicing them lengthwise, but not all the way through, so they can be opened flat. This will allow the flavors to meld better with the bread and toppings.
  3. Place the split crusty rolls on the grill, cut side down. Toast them for 1-2 minutes until they are golden brown and have grill marks. The rolls should be crispy on the outside while remaining soft inside, which will help them soak up the sauces without becoming soggy.
  4. Nest each butterflied chorizo inside a toasted roll. Ensure the sausage fits snugly within the bread to hold the toppings securely.
  5. Generously spoon chimichurri over the chorizo, allowing the vibrant green sauce to seep into the bread. Follow with a scoop of salsa criolla, spreading it evenly over the sausage. The combination of these toppings should create a balance of flavors and textures.
  6. Serve the choripán immediately, standing over a plate to catch any drips. The sandwich should be enjoyed hot, with the juices and sauces mingling together as you take each bite.
Cover of Authentic Argentine Cuisine
From the cookbook

Authentic Argentine Cuisine

This recipe is from Authentic Argentine Cuisine by Yassine Sbiti — the Argentine volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Argentine cuisine