How to make the perfect choripan with tomato chimichurri: street food recipes

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Choripan is a simple sandwich with chorizo, the most loved street food you can find in every corner of Argentina.

But why is this choripan so particular? Come on, it’s only a sandwich, a panino, don’t freak out…

Well, choripan is not a simple sandwich, but the quintessence of flavors and colors of Argentina.

Because first and foremost Argentina’s meat is stratospheric, so even the most sinister choripan seller will give you 5 minutes of pure magic.

And second, by adding a couple of spoons of tomato chimichurri, you can turn sausages into gold and you can customize your sandwich at will.

It’s not like building a satellite in the living room with toothpicks, but a good choripan is the ideal snack for trekking lovers who like mountains and glaciers. Before making a trip to see Perito Moreno, put a pair of choripan in your backpack, they will come in handy.

Ingredients for making the authentic Argentine choripan

• 2 slices of bread, like ciabatta
• 1 sausage, 120 grams
• 50 grams of chimichurri

How to make the perfect choripan

To make the perfect chorizo ​you’ll need your lovely bbq or an electric grill. The recipe is elementary, so don’t beat around the bush.

Cook sausages over direct medium heat for 10 minutes, then cut it in half, put it on the bread and season with chimichurri, which in this case has been enhanced with fresh chopped tomatoes and a bit of celery.

I once told a choripan seller, why he didn’t cut sausages, before cooking them, to drain some fat away.

And he told me: “Are you loco, amigo? This fat is the juice of life!”

Vamos a tomar, muchachos!

What wine to pair with this lovely choripan?

Let’s uncork the salty and fragrant Gewurztraminer from Brunnenhof winery.

If you prefer a cocktail, you can never go wrong with a simple Daiquiri.