Thursday, June 24, 2010

Choripan

Now that we have Chimichurri, I bet you’re asking what I make to go along with it; I have the answer you’ve been waiting for, “Choripan” of course! Choripan is usually served as an appetizer during the preparation of an asado (BBQ) and is also a very common street food in Argentina, chori is short for chorizo (sausage) and pan is bread. Chimi and Choripan is the perfect Argentinian food pairing, especially while watching a soccer game. Here’s how you make Choripan and if you live in the South Bay you can get all your ingredients at El Gaucho Meat Market in Redondo Beach, or you can actually order a Choripan with Chimi from them, ready to eat!


What you'll need:
  • Argentinian chorizo or Italian sausage
  • French rolls
  • Chimichurri Sauce
Preparation:
Poke holes in the chorizo and place on on a pre-heated grill. Grill for 8 to 10 minutes per side.

Slice the French roll on one side to open up. Place on the grill to toast.

Once the chorizos are done slice each one down the middle (butterfly) and place the chorizo inside of the toasted roll. Spoon the chimichurri over the chorizo.

*You can also pan fry the chorizo and toast your bread in the oven if you do not want to grill.

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