Choripán Street Style
Argentinian Choripan Street Style
Argentina's most beloved street food — a crusty marraqueta or baguette split and grilled with a chorizo criollo that has been butterflied and pressed flat on the grill, with chimichurri verde slathered inside both halves. Found at every asado and street corner in Buenos Aires.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Chimichurri: combine parsley, garlic, oregano, chilli, vinegar, oil and salt. Mix well; rest 20 minutes. This is best made several hours ahead.
About 5 min
Butterfly each chorizo: cut lengthwise almost in half and open flat like a book. This maximises surface area on the grill.
About 14 min
Grill the butterflied chorizo on a hot grill or cast-iron pan, cut side down first, pressing with a spatula, 4–5 minutes per side until charred and cooked through.
About 14 min
Split the bread rolls and grill cut-side down for 1 minute until lightly toasted.
About 14 min
Slather both cut sides of the bread generously with chimichurri. Lay the hot chorizo inside. Eat immediately with more chimichurri to the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 22 g
- Carbs
- 42 g
- Fat
- 32 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 980 mg
Contains: gluten
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Recipe by Boon Tools.