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I have a soft spot in my heart for Choripán. On the streets of Bariloche whether at an asado in Córdoba or at the local parillas in Buenos Aires, the chorizo and bread were always joined in holy, grease-dripping matrimony.
Click here to see Recipe SWAT Team: Chorizo
- 1 fresh chorizo* sausage link
- 1 crusty white roll or sliced baguette
- 1 fried egg (optional)
- Chimichurri, for garnish
*Note: Try buying an Argentine chorizo which is spicier and less smoky than Spanish chorizo.
Cook the sausage on a grill or in a pan over medium heat. Just before it's completely cooked, cut it in half length-wise and finish cooking. While the chorizo is cooking, toast the roll for a couple of minutes and fry an egg in a separate pan, if adding.
Place the chorizo on the bread, the egg on the chorizo, and the chimichurri on everything. Buen provecho.