Choripán

This Argentinian Street food is simple, yet incredibly satisfying, think like a gourmet Argentinian hot dog! The key is using a fresh chorizo sausage and grilling it just right, and then finishing it on a good, sturdy bread roll with a great round of condiments, like salsa criolla or red chimichurri. The name comes from a combination of chorizo and pan (for bread)

Yields: 4-6 servings
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Special Equipment: grill or griddle pan

Ingredients

• 4-6 fresh chorizo links

• 4-6 large bread rolls, bolillo or baguette

• Salsa Criolla

• Red Chimichurri

Directions

1. Pre-heat Grill: Light a charcoal or gas grill to medium heat. Alternatively, you can pre-heat a griddle pan on your stove to medium-high heat.

2. Grill Links: Place the chorizo links directly on the grill grates. Cook for 10-15 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.

3. Split & Sear: Carefully remove the links from the grill. Using a sharp knife, slice each link in half lengthwise, but do not cut all the way through! They should still be hinged, butterfly-style.

4. Toast Bread & Finish Chorizo: Place the chorizo, cut side down, back on the grill to sear for 2-3 minutes until golden brown and a little crispy. At the same time, you can open up your bread rolls and place them on the grill for about a minute, or until lightly toasted.

5. Assemble: Place a grilled chorizo link (cut side up) on a toasted bread roll. Top generously with the Red Chimichurri and the Salsa Criolla. Serve immediately!