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