According to Wikipedia: Choripán (plural: choripanes) is a type of sandwich with chorizo popular in Argentina, Paraguay, Uruguay, Chile, Peru, and Bolivia. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés.


Further research brought me to this recipe, more common in Argentina from street vendors. This traditional sandwich is made with Argentine style chorizo, fresh chimichurri, and salsa criolla. Best served on a grilled slice of a baguette and with a cold beer, or in this case, Modelo Chelada sprinkled with some Tajin.

I know what you’re thinking… Michael, where do I get Argentine style chorizo? Can I just use regular chorizo?

The answer is no, you can’t, and here’s why. Mexican style chorizo comes in a casing that cannot be digested, the sausage must be squeezed out of the casing to be cooked. Argentine style chorizo is more like a traditional sausage that’s ideal for cooking over an open flame on a charcoal grill, imparting that smoky, charcoal flavor and giving a nice, crispy skin. The sausage is cooked and then sliced in half lengthwise (easier said than done) and then returned to the grill to get some delicious grilled flavor directly on the meat.

All the components of this sandwich work so well together. If you have the time, make the chimichurri and the salsa criolla the day before because the longer those flavors have to get to know each other, the better your overall eating experience will be! Salud! And Don’t Eat Boring Food!!!



Thanks to @GrandWesternSteaks for amazing products. Order your Argentine style chorizo here…

https://grandwesternsteaks.com/argent...

Don’t Eat Boring Food Merch — https://allamericancooking.creator-sp...


#choripan #streetfood #argentina