The most iconic dish any Argentinian will know: Choripan. An Argentinian version of a hotdog… same same but different. Its name comes from the combination of its ingredients: chorizo (sausage) and bread. Choripan is the favourite appetizer when you go to an Argentinian BBQs and you will see them in soccer matches as well as street food.
What makes this hotdog special is the Chimichurri sauce, so if you want to give your sizzles a bit of a makeover, try out this easy recipe for the tangy Argentinian icon!
What you will need:
6 spicy, uncooked chorizo sausages
3 tomatoes: 1 roughly chopped, 2 thickly sliced
½ onion, roughly chopped
6 soft, white bread rolls, split lengthways
For the Chimichurri:
1½ cups flat-leaf parsley
¼ cup oregano leaves
3 garlic cloves, finely chopped
2 tbsp white wine vinegar
125 ml (½ cup) light olive oil
½ tsp dried chilli flakes
How to do it:
To make chimichurri, place all ingredients and ½ tsp salt in a bowl, stirring to combine. Set aside.
Now, butterfly open the chorizo, removing skin if necessary. Heat a frying pan over medium-high heat and cook the chorizo, turning halfway for 10 minutes or until browned and cooked through. Place chopped tomato and onion in a bowl, tossing to combine.
To assemble the choripan, spread chimichurri over the split bread rolls, then top with chorizo, tomato, and onion mix and to it up with the sliced tomatoes.
Serve immediately to your guests while your BBQ is ready, enjoy!