Choripan Sandwich – South America’s Hot Dog

The Choripán (Chori) is a chorizo sandwich often found as a street food or appetizer in Chile and Argentina, particularly for sporting events. Garnishes vary according to region, but I found most recipes paired the sandwiches with a Pebre or a Salsa Criolla (Creole Sauce) and Chimichurri. Other varieties and toppings have spread throughout South and North America, as well.

Chimichurri is a garlicky Argentinian herb sauce used as a marinade and accompaniment to grilled meats. Fresh parsley (and occasionally cilantro is added) is seasoned with vinegar, oil, garlic, oregano, and paprika. Other ingredients like bay leaves or lime juice may also be added. Rub the dried oregano between your fingers as you add it to the chimichurri to help bring out the flavor. You can also use chopped fresh oregano. If you don’t have smoked hot paprika, substitute with 1/2 teaspoon red pepper flakes.

Salsa Criolla is an Argentinian Creole Sauce with onion, tomato, and pepper. It also often accompanies grilled meats such as beef, pork, or lamb. Adjust the oil, vinegar, salt, and pepper on your salsa criolla as needed to taste.

This recipe uses fresh, raw Argentinian-style chorizo, not the Spanish chorizo that is dried nor the Mexican chorizo that has different spices. Argentinian chorizo is made from a combination of pork and beef or veal. It is available in some larger supermarket’s international sections. Searching online for Argentinian Chorizo such as wildforkfoods.com is the route I take. The salsa criolla and chimichurri are also a delicious way to dress up an American hot dog or Italian sausage.

You can leave the chorizo whole while grilling them, but traditionally they are split 3/4 through lengthwise in a butterfly/mariposa cut after cooking through. They are then laid flat on the grill and charred further on each side before serving.

In Good Taste – Pebre (Chilean Chili Salsa)

Pebre, a ubiquitous Chilean condiment that can be found accompanying a wide variety of meals throughout the country, in restaurants and homes alike. It’s love at first bite. The sauce varies depending on the region of Chile and the household in which it’s made in, but the basic building blocks are cilantro, garlic, onion, olive oil, and ground aji chili peppers. If Mexican pico de gallo and Argentinian chimichurri had a baby, it might look something like pebre.

You can put it on top of everything, from boiled potatoes to empanadas, from stirring it into soup or spooning it over meat.

Making the sauce is easy. All you have to do is chop up all of your ingredients into little bits, then mix in a few other ingredients like crushed red chili pepper flakes, olive oil, spicy red chili sauce (Sriracha makes a perfect substitution for the Chilean ingredient, Aji Chileno, used in Chile), and red wine vinegar. Once all of that is mixed up, then you add enough cold water to just barely cover the ingredients in your bowl, stir everything again, then cover it and put it in the refrigerator for a bit to let the flavors meld and develop.
The result is a spicy, tangy, herbaceous sauce that will have your taste buds popping and lips smackin’😋.

Pebre (Chilean Chili Salsa) – approximately 3 cups

6 scallions, finely chopped
1 large tomato, finely chopped
1 small bunch cilantro (approximately 1.5 ounces), leaves and small stems finely chopped
3 to 4 large garlic cloves, minced
3 tablespoons red wine vinegar
1 1/2 tablespoons spicy red chili sauce, like sriracha
1/2 tablespoon olive oil
1/2 tablespoon crushed red chili pepper flakes
1/2 teaspoon fine grain sea salt, plus additional to taste

1. Mix everything, except the water, together in a medium sized bowl.
2. Add enough cold water to barely cover the contents of bowl.
3. Mix everything together, cover, and place in the refrigerator for a few hours to let all of the flavors blend. Best eaten the day it is made.

Categories: Chef's Corner - Newsletter