Choripán con Chimichurri is a bread with chorizo with chimichurri sauce inside. It is a creation of the mid-19th century by gauchos living in the Rio de la Plata region in rural areas. It is part of Argentina’s famous snacks, a regular companion during soccer games.
Chorizo is a mixture of 70% beef and 30% pork. Its texture is soft. Its preparation requires chorizo sausage, which is then inserted into an open, French-type bread.
Chimichurri sauce was invented in the 19th century by Jimmy Curry, an Irish immigrant. The sauce bears his name, but the spelling adopted the onomatopoeic form of pronunciation: Chimi Churri.
Here you can find the steps to make this popular dish one of the 10 most favorites of its population.
- 1 tablespoon Fresh parsley leaves
- 1 Red chili seeds and veins removed
- 4 cloves Garlic
- ½ cup Wine vinegar
- 1 teaspoon Ground chili bell pepper
- 1 teaspoon Oregano dried or fresh
- 1 Lemon juiced
- 2 tablespoons Olive oil
- Fine salt and ground black pepper to taste
- 4 Argentinian handmade chorizo sausages
- 4 rolls Soft bread
- ¼ cup Chimichurri sauce
PREPARATION OF THE CHIMICHURRI:
- Crush the parsley, red chili and garlic cloves in a mortar and pestle.
- Add the vinegar, the ground chili, the oregano and the lemon juice; mix until it is a homogeneous consistency. Season with salt and pepper.
- Add little by little the olive oil and mix until it is integrated.
- Place in a hermetically covered container and let stand overnight to concentrate the flavors.
- Serve with the meat or Choripan.
PREPARATION OF CHORIPAN
- Place a frying pan over medium heat or a grill to cook the chorizos previously cut in half, until they are well browned.
- Cut the bread in half with the help of a serrated knife.
- Spread the Chimichurry Sauce on the breads, then add the chorizo inside the opened breads.Finally, close the breads to form the Argentinean choripan.