Super Bowl Family Recipe: Choripan or Latin-American Hotdog
ARE YOU READY FOR SUNDAY? Impress everyone at your party with our Super Bowl family recipe for choripán, the Latin version of the all-American hotdog. It’s a chorizo sandwich first created by the gauchos — Argentine cowboys — which they snack on while working with cattle. It consists of a simple grilled chorizo or pork sausage on a piece of bread, topped with some spicy and garlicky chimichurri sauce. Choripán (or chori in short) is popular in many Latin American countries and a key part of the traditional asado or barbecue. The Argentine choripán consists of a sausage made out of beef and pork that’s hot off the grill, served as a whole or split down the middle, then served on a french roll or baguette. Choripánes are commonly sold at soccer games, sports venues and on side streets in Argentina’s major cities.
It’s easy to prepare and share with the kids and entire family in time for the Super Bowl.
WHAT YOU NEED
- Chorizos: Mild Italian sausages are similar to the ones made in Argentina, and are widely available at any grocery store. If you’re visiting a Latin grocery, look for pork sausages which have less fat and aren’t so spicy.
- Bread: The best type for choripán is a baguette or French roll. You want to get that crunchiness outside and moist fluffiness inside. Grab several rolls.
- Chimichurri sauce: It’s best homemade but if you’re out of time, run to the Hispanic aisle at any grocery store. If you want to make your own follow these simple steps below.
HOW TO MAKE CHIMICHURRI SAUCE
- Combine all of the following ingredients in a bowl
- Fresh parsley, about ½ cup finely chopped
- 2 tablespoons chopped fresh oregano
- 4 garlic cloves, chopped
- ½ cup finely diced or chopped yellow onions
- 1-2 teaspoons of chili pepper flakes
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup olive oil
- Salt and pepper
GRILLING THE CHORIZOS
Chorizos taste much better if grilled on wood or charcoal. But they taste great on a gas grill too. Make sure you get your fire is going; heat the grill. Poke some holes on each chorizo (about 3 on each) and place on grill. Grill on each side until fully cooked. You can also cut them in half lengthwise, in which case it is called mariposa or butterfly style. These will cook faster but be careful since they may dry faster. Cut your bread in desired individual servings (enough to cover the whole sausage) and place on grill for five minutes. When hot, remove, cut in half, spread a spoonful of chimichurri sauce on each bread and add the sausage. Place individual sandwiches on tray and serve.
A disfrutar el partido!