We live in the Northwest Arkansas region. When you live in a small city, you have to be creative with your food. For instance, I’ve already written about how we satisfy our cravings for Korean food around here. Today, we felt like eating something totally different using ingredients that are readily available. We chose to cook Argentinian choripan today, commonly known as “Chori“.
The key to a great chori is the sauce. The sauce used in chori is called “chimichurri“. Chimichurri is a sauce that is commonly used to marinate beef or asado, also a well known staple of Argentina. The following are the ingredients to the chimi I make:
- Handful of Parsley (diced)
- 3 cloves of Garlic (minced)
- Chili Powder
- 1 1/2 Cups of Canola Oil
- 1 Cup of Red Wine Vinegar
Once you mix all of this, mix it up thoroughly with a spoon. Put it in the fridge for about 20 minutes, and it’ll be ready.
The meat you use is obviously chorizo. Chorizo is a sausage of Spanish origin with a very strong flavor. We bought a pound of chorizo, which makes about 4 to 6 choripanes, depending on how big the bun you use is. Cook thoroughly for about 10-15 minutes on a Foreman Grill and it’ll be good to go. It’s worth mentioning that some butchers use casing that is easily edible, while some may use thicker casing that is harder to chew. If you end up buying the latter, I recommend you remove the casing after the chorizo is cooked.
The Final Product
Once the chorizo is fully cooked, put them on a bun. Traditionally, Argentinians use sliced baguette bread. I thought I could buy baguette bread anywhere in the modern world, but that’s apparently not true in Arkansas. I simply bought bread that looked the most like baguette bread at our local Latino grocery shop. Once the chorizo is on the bun, simply scatter the chimichurri all over the chorizo. No need to be shy here, put as much as you want, as chimichurri is a magnificent condiment that makes anything taste like heaven.
A bottle of Quilmes (national beer of Argentina) would’ve perfected our chori experience, but considering how good the chori was, I won’t complain. However, next time I’m in Dallas or Kansas City, I’ll make sure I grab a box of Quilmes!
What are some other foreign dishes that can be cooked with readily available ingredients?