Name: Leña Restaurantes Choripán Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 4 links spiced chorizo sausages; 4 rolls papo secos (or crusty bread rolls); 1 cup fresh parsley, chopped; 3 cloves garlic cloves, minced; 1 tbs red wine vinegar; 0.5 cup olive oil; 0.5 tsp red pepper flakes; to taste salt; to taste black pepper; 0.5 cup red bell pepper, diced; 0.5 cup green bell pepper, diced; 0.5 cup onion, diced; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; to taste salt; 2 medium shallots, sliced; 1 tbs olive oil; 0.5 cup mayonnaise; 1 clove garlic, minced; 1 tbs lemon juice; to taste salt

Aquavit, Ginger, Blue Curacao, Pear & Sage, Jalapeno | The blue one, tangy, spicy and the best way to level up your palate

Level Up

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

A staple grab-and-go street food of Argentina. Served on papo secos, spiced chorizo is doused in chimichurri and salsa criolla of peppers, onion, and cilantro, with caramelized shallot aïoli.

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.

Make the Chimichurri Sauce

In a separate bowl, mix the diced red and green bell peppers, onion, cilantro, lime juice, and salt. Stir well and let it sit to meld flavors.

Prepare the Salsa Criolla

In a small skillet, heat olive oil over medium heat. Add sliced shallots and cook until they are soft and caramelized, about 10 minutes. Remove from heat and let cool.

Caramelize Shallots for Aïoli

In a bowl, combine mayonnaise, minced garlic, lemon juice, caramelized shallots, and salt. Mix until smooth.

Mix the Aïoli

Grill or pan-fry the chorizo sausages until cooked through and slightly charred, about 10-12 minutes. Remove from heat.

Cook the Chorizo

Slice the papo secos in half. Place a cooked chorizo link in each roll. Top with chimichurri sauce, salsa criolla, and a dollop of caramelized shallot aïoli.

Assemble the Choripán

spiced chorizo sausages

papo secos (or crusty bread rolls)

fresh parsley, chopped

garlic cloves, minced

red wine vinegar

olive oil

red pepper flakes

salt

black pepper

red bell pepper, diced

green bell pepper, diced

onion, diced

fresh cilantro, chopped

lime juice

shallots, sliced

mayonnaise

garlic, minced

lemon juice

Choripán

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ROASTED ATLANTIC COD

Make Choripán Recipe in just 45m. A staple grab-and-go street food of Argentina. Served on papo secos, spiced chorizo is doused in chimichurri and salsa criolla of peppers, onion, and cilantro, with caramelized shallot aïoli.

Choripán Recipe

Ingredients

Chorizo and Bread

Chimichurri Sauce

Salsa Criolla

Caramelized Shallot Aïoli

Method

Preparation