Choripan Asado Cordobés

Introduction to Choripan

The Choripan is a quintessential street food of Argentina, widely enjoyed and deeply cherished. Its name is a blend of the two primary ingredients: "chorizo" and "pan" (bread). Originating from the country’s vibrant asados (barbecues), the Choripan is a symbol of Argentine social gatherings. The version known as Choripan Asado Cordobés hails from Córdoba, the central region of the country, and is renowned for its unique twists on the traditional recipe.

Historical Context

The Choripan has its roots in the cultural melting pot of Argentina. With influences from European immigrants who brought over their preferences for sausage and bread, it was only natural that these ingredients would blend harmoniously. Over the years, especially in Córdoba, the recipe has evolved to include a distinctive type of sausage peculiar to the region, characterized by the subtle use of regional spices.

Ingredients

The following ingredients will prepare approximately 4 servings of Choripan Asado Cordobés:

• Chorizo (approximately 4 sausages)
• Baguette or French bread (2 full-size, split lengthwise)
• Chimichurri sauce (1 cup)
• Bell peppers (2, assorted colors, sliced)
• Onion (1 large, sliced)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)

Chimichurri Preparation

• 1/2 cup parsley, finely chopped
• 3 tablespoons oregano
• 4 cloves of garlic, minced
• 1/2 cup red wine vinegar
• 1 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for spice)

Preparation

Making the Chimichurri Sauce

1. In a medium bowl, combine the parsley, oregano, and garlic.
2. Stir in the red wine vinegar, ensuring all herbs are well coated.
3. Gradually whisk in the olive oil until the mixture is completely emulsified.
4. Season with salt, black pepper, and red pepper flakes to taste.
5. Let the mixture sit in the fridge for at least one hour to allow the flavors to meld.

Prepping the Vegetables

1. Sauté the bell peppers and onion in olive oil over medium heat.
2. Season lightly with salt and pepper.
3. Cook until the onion becomes translucent and bell peppers are soft. Set aside.

Grilling the Chorizo

1. Preheat your grill to medium-high heat. If you don’t have a grill, a grill pan will also work.
2. Place the chorizo sausages on the grill.
3. Grill the chorizo for about 15-20 minutes, turning occasionally, until fully cooked and slightly charred.

For exact timing, see cooking timer.

Assembly

1. Slice the grilled chorizo in half lengthwise.
2. Place each half into split baguette sections.
3. Top with the sautéed bell peppers and onion.
4. Add a generous serving of chimichurri sauce over the filling.

Serving Suggestions

The best way to enjoy Choripan Asado Cordobés is fresh off the grill, while the chorizo is still hot and juicy. Pair it with a crisp salad and maybe a cold beverage such as a local Argentine beer. It is perfect for outdoor gatherings where food and friendship are celebrated.

Enjoying the Meal

This dish embodies the spirit of Argentine culture, making it ideal for sharing with friends and family during an afternoon barbecue. The vivid flavors of the chimichurri enhance the savory taste of the chorizo, creating an explosion of taste with every bite.

So, gather around and savor both the food and the companionship, reflecting on a culinary tradition that spans various cultural influences, perfected over generations to its present form. This is not just a grilled sausage in bread; it is a taste of Argentina.