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Choripán with chimichurri

Choripán with chimichurri

the king of Argentinian street food

 

What comes to your mind when I say “Argentina”? Tango, mountains, wine, mate, empanadas, sun, ocean...enjoying life. I have never been there, actually I have not set my foot to America yet, but I know for sure I would go for the south part. I can not go now but I can get ready - doing my research and exploring the tastes of Argentinian cuisine. I was in touch with my Argentinian colleague, Nico, who suggested empanadas arabes are the ones to make. And I certainly will. But before accepting this challenge I went for this simple but super tasty Argentinian fast/street food - choripán with chimichurri. Chicos argentinos, I hope I got it right :D

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PS: Check out the photos in GALLERY.

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Chimichurri ingredients

 

  • 30 g fresh flat leaf parsley

  • 30 g fresh cilantro

  • 10 g fresh oregano

  • 6 cloves garlic

  • 1 fresh chili (preferably jalapeño)

  • 80 ml red wine vinegar

  • 50 ml water

  • 200 ml olive oil

  • freshly ground black pepper

  • salt

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Sandwich ingredients

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  • 3 pcs chorizo argentino

  • 3 small baguettes

  • homemade chimichurri

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  1. Remove the stems from the herbs and finely chop all the chimichurri ingredients - alternatively you can also use a food processor.

  2. I went the easier way so I put all the ingredients into the food processor (except for the olive oil) and pulsed a few times.

  3. Then I added the olive oil, slowly, until I got the consistency I was looking for - chunky, sauce like, not too dry.

  4. Once the chimichurri was ready, I grilled the sausages and baked the baguettes - I was using the pre-baked baguettes, so they were nicely fresh and crispy.

  5. The last simple step is assembling your sandwich - cut the baguette lengthwise, but not entirely - you want to keep it in one piece :) 

  6. Put some chimichurri on both inner sides of the baguette, put the sausage in and add some more chimichurri on the top of it.

  7. Well, that is it - enjoy!

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