Baha’s Recipes – Argentine Choripán with Chimichurri

French Bread Loaves Sandiwch

Time for the second installment of Baha’s Recipes and this time the inspiration came from the Netflix show Street Food: Latin America. The specific episode featured various chefs cooking their respective street food in Buenos Aires, Argentina. This particular dish spoke to me because it had few ingredients and could be made quickly and easily but was bursting with flavor. If you read the first recipe featuring Stir Air-Fried Tofu then you’ll know that as much as I enjoy cooking, I don’t want to be in the kitchen for hours.

Getting up at 5am to run and then working all day means that when I get home the meal has to be easy to make and flavorful. This Argentine choripán is exactly that.


  • Chorizo. I use Field Roast Mexican Chipotle sausage, but use your favorite chorizo.
  • Parsley (Bunch)
  • Garlic (3 cloves – more if you’re like me and love garlic)
  • 1 resno Chili Pepper (or Serrano or Habanero or any chili pepper you truly love)
  • Olive oil – 1/2 cup
  • Sun-Dried Tomatoes (optional)
  • Crusty Bread (sliced down the side but keeping together)


  1. Slice chorizo in half (mariposa or butterfly style is my preference.) Can be cooked whole if you prefer that.
  2. Grill chorizo until fully cooked through.
  3. While chorizo is cooking, slice the pepper and add to mixing bowl.
  4. Chop parsley and garlic then add to mixing bowl with the pepper.
  5. Add salt and pepper to the bowl along with the olive oil. Mix to combine. Taste and adjust salt/pepper.
  6. Toast bread on grill, over open flame, leave alone.
  7. Place chorizo on the bread and then top with the chimicurri sauce and tomatoes

Prep Time: 5-10 Minutes (Basically this is all for pressing the tofu. Slicing mushrooms and fresno chili peppers takes 2 minutes)

Cook Time: 5-10 Minutes

Eating Time: How quickly can you unlock your jaw?

OH: Don’t forget to have plenty of napkins as the chimichurri and oil from chorizo will run down your hand. My mouth is watering just thinking of that.

OH-OH: You’re going to end up with extra chimicurri sauce so be sure to put it into an airtight container and refrigerate. You’ll be able to use it for other spicy sandwiches or eat it by the spoonful.


Sanwiches Argentine Choripan Chimichurri
Sink your teeth into this sandiwch and you’ll be asking me where my food truck is


Baha’s Recipes – Stir Air-Fried Tofu

Team Dirt and Vert Jason Bahamundi Recipe

On Instagram, I got a request from Andrea Brusuelas to post recipes. It has been years since I posted recipes on the Cook Train Eat Race blog and wasn’t sure I wanted to go down that path again. It is time consuming, gotta remember to take a number of photos as you prep, final product, writing quantities down, etc. Then I thought about it some more and said to myself: Yeah, let’s do the recipe thing again but with rules to them.

So, here are my rules for posting recipes to this site from this point forward (I reserve the right to add more rules as I see fit.)

  1. I am not a food blogger. If you really want a food blogger with all the pics and a well thought out post then go to the search bar and look for that. You won’t find it here.
  2. You can ask me for replacement ingredients and I may know some, but otherwise I’ll do what you will do and go to Google OR you can go here too.
  3. Measurement may or may not be precise. For example, I may write: Shake the bottle 6 or 7 times or I may write: 1T of garlic powder.
  4. It it comes out tasting like shit, then use the phone your on and call for pizza. That’s what I would do.
  5. No, I don’t have a picture studio in my house so sometimes the pictures will be blurry. Deal with it!!!

As I said, I’ll add more rules as I go along. And yes, I am going to try to make you laugh throughout. If you ask me for a replacement for chickpeas, I am going to suggest garbanzo beans. We Good?

Background on my cooking:

  • I love being in the kitchen but I don’t want to spend all day in there. This is why you’ll not see risotto in the recipes. I love it, but starting to make risotto at 6pm isn’t going to happen
  • I make vegetarian / vegan dishes.
  • I dislike (really hate) Ketchup.
  • I use my air-fryer A LOT

Crispy and creamy tofu is one of my favorite foods. It’s quick and simple to make. Add veggies and rice or soba noodles and serve. This is my type of meal and this specific meal is what sparked Andrea to request that I post recipes.


  • Tofu (duh!) 1 block that has been pressed and then sliced into cubes
  • Tamari Sauce – I’ll say 1/2 cup but I probably shook the bottle 15-20 times
  • Sesame Seed Oil – count to 2 and stop pouring. This is a strong flavor so test it out before pouring in.
  • Rice Vinegar – 1/4 cup? I shook the bottle 4-5 times.
  • Rice (duh!) – I used Tastybite Garlic Brown Rice but cooking rice from scratch and storing in the fridge isn’t difficult to do but read bullet point 1 on my background on cooking.
  • Cremini Mushrooms – I used 8 and sliced them
  • Fresno Chili Peppers – 1 medium sized pepper (sliced)
  • Taylor Farms Teriyaki Stir Fry Kit – I used the entire package but throw away the seasoning pouch. Not necessary when you’ve already made the marinade.
  • Fix Lemongrass Sriracha Hot Sauce (per your taste buds, but this stuff if AWESOME so use it!)


  1. Have air-fryer ready to go for 400* and 15 minutes
  2. In a bowl, combine the tamari sauce, sesame seed oil and rice vinegar.
  3. Place the cubed tofu into the bowl and allow to marinate for ~30 seconds and into the air-fryer. Once all the tofu has been marinated and in the air-fryer. TURN IT ON!!!! Save the marinade.
  4. In a pan, add oil over medium heat. I use olive oil and it’s a few splashes (probably should have put that in the ingredients above!!)
  5. Allow the oil to get hot and then add the mushrooms first. I like my mushrooms slightly crispy so I want them to cook first and for the longest.
  6. Pan toss the mushrooms and when you see them starting to get brown then add in the teriayaki stir fry kit. Season with salt and pepper to your taste.
  7. As the vegetables begin to wilt a bit add in the fresno chili peppers. I like them vibrant and to have texture so I add them in last.
  8. Pour in the marinade that you saved. You did save it right? It is right there in instruction #2.
  9. Reduce the heat to low and allow the vegetables to cook in the marinade for 5 minutes. By this time the tofu should be brown and somewhat crispy on the edges.
  10. Add the tofu to the pan and cook for another 5-10 minutes and toss frequently.
  11. Put rice package in the microwave and ‘cook’ for 90 seconds.
  12. Take package out of microwave. It is going to be really fucking hot so be careful. Spoon 1/2 package onto one plate/bowl and the other 1/2 into another. Oh yeah, this recipe serves two.
  13. Place 1/2 of the veggie/tofu combo from the pan on top of the rice
  14. Serve and before eating use an insane amount of Fix Hot Sauce. Your mouth should tingle and you should be questioning your life’s choices by now!

Prep Time: 30 Minutes (Basically this is all for pressing the tofu. Slicing mushrooms and fresno chili peppers takes 2 minutes)

Cook Time: 20 Minutes

Eating Time: 5 Minutes (Dare you to beat my record!)

Team Dirt and Vert Recipes Jason Bahamundi Food
Eat Up!