Choripán
A popular Argentinian street food sandwich featuring chorizo, fresh bread, and chimichurri.
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- •1 Yeast packetFor bread
- •1 1/2 cups Warm waterFor bread
- •1 tablespoon HoneyFor bread
- •3 cups FlourFor bread
- •8 grams SaltFor bread
- •OilFor greasing bowl
- •2 pounds Ground porkFor chorizo
- •1 pound Pork bellyFor chorizo
- •1 cup Malbec wineFor chorizo
- •1 Garlic bulbFor chorizo
- •PaprikaFor chorizo
- •ParsleyFor chimichurri
- •Garlic clovesFor chimichurri
- •Dried oreganoFor chimichurri
- •Chili powderFor chimichurri
- •Black pepperFor chimichurri
- •SaltFor chimichurri
- •White wine vinegarFor chimichurri
- •Apple cider vinegarFor chimichurri
- •Olive oilFor chimichurri
- 1
Activate yeast with warm water and honey. Let sit for 15 minutes.
15 min
- 2
Add flour to yeast mixture and let rise for 1 hour.
1h 0m
- 3
Mix in additional flour and salt. Knead dough for 5 minutes.
5 min
- 4
Let dough rise until doubled in size, about 1 to 1.5 hours.
1h 30m
- 5
Form dough into rolls and let proof for 1 hour.
1h 0m
- 6
Bake rolls at 450°F, spraying with water every 5 minutes for a crispy crust.
30 min
- 7
Simmer garlic in Malbec wine for 15 minutes. Cool and chop garlic.
15 min
- 8
Mix ground pork, pork belly, garlic, wine, and paprika. Knead for 5 minutes.
5 min
- 9
Stuff sausage casings and let dry in the fridge for 1-3 days.
72h 0m
- 10
Chop parsley and garlic for chimichurri. Mix with oregano, chili powder, black pepper, salt, vinegars, and olive oil.
10 min
- 11
Grill chorizo links and assemble sandwich with bread and chimichurri.
15 min
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Pizza
Any style of pizza