Choripán
A staple at asados and street corners across Argentina, choripán is often the first thing served while the main cuts of meat are still cooking.
Argentina's favourite street food — a grilled chorizo sausage split and charred, stuffed into crusty bread with chimichurri. Simple, smoky, and everywhere from football stadiums to roadside asado stands.
Ingredients
Method
Split chorizos lengthways and grill over hot coals until charred and cooked through, about 12 minutes.
Split bread rolls and toast lightly on the grill.
Spoon chimichurri generously into the bread.
Add the chorizo and top with sliced onion. Serve immediately.
Splitting the chorizo before grilling lets the smoky char penetrate deeper.
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