Monday, January 22, 2018

Argentinian Choripán, By Request

As we were hiking down a hill in the Fort Ord National Monument, back to our car, D asked, "Will you take a request for lunch?" 

Sure. What do you have in mind?

R piped up, "How about Choripán?" 

Chori - what?!?

D agreed, "Yes! Good idea, R - ."

As we walked, they debated on which cooking show they had seen it. Then, decided it didn't matter. Choripán is Argentina's national sandwich and it's easy: grilled chorizo, sweet rolls, red sauce, and green sauce.

D: The red sauce was a pico de gallo. The green sauce was chimichurri.

That I can do!! This was the perfect post-hike lunch.

 Ingredients serves 4 
with 2 choripán per person

  • 4 chorizo links (we did a mixture of spicy and not spicy), sliced in half and butterflied open
  • 8 pan de leche rolls

Pico de Gallo
  • 1 T vinegar (I used a white vinegar)
  • juice from 2 limes
  • 1 small red onion, peeled and diced
  • 2 banana peppers, deseeded and diced
  • 1 hatch chile, deseeded and diced
  • 1 C fresh tomatoes (I used cherry tomatoes, but use what you have)
  • 1/4 C organic cilantro leaves, chopped
  • 1 T hot sauce
  • freshly ground salt, to taste
  • freshly ground pepper, to taste

  • 1/4 C parsley
  • 3 T vinegar (I prefer sherry vinegar)
  • 4 large garlic cloves, peeled and pressed
  • 2 T oregano leaves
  • 1 t thyme leaves
  • 2 t crushed red pepper
  • 1/2 C olive oil
  • freshly ground pepper, to taste
  • freshly ground salt, to taste

Pico de Gallo
Place all of the ingredients - except for the salt and pepper - in a small mixing bowl. Blend gently and let stand for 15 minutes to blend flavors. To make this more spicy, add hotter peppers such as a habanero or jalapeno or use more hot sauce. Serve at room temperature. This salsa stays fresh for up to 3 hours. If you refrigerate it, use quickly because it will begin to ferment.

In the bowl of a food processor, combine all of the ingredients except the olive oil, salt, and pepper. Process until smooth, drizzling in the oil until desired texture; season to taste with salt and pepper. Transfer to a bowl and let stand for, at least 30 minutes. If you are making this ahead of time, place in a lidded jar and keep in the refrigerator.

Slice the rolls in half lengthwise and toast in the oven. Place the chorizo and grill until nicely charred on the sliced slide. To serve, place chorizo on the rolls and let everyone add as much or as little pico de gallo and chimichurri as they wish.

No comments:

Post a Comment

Share Buttons