SOUTH AMERICAN CUISINE

Hello ladies and gents this is the viking telling you that today we have a great post from the great country of

Argentina

Argentine cuisine is described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) with and very small inflows (mainly in border areas), Indigenous, within the wide scope of agricultural products that are abundant in the country. Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. 

Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc

CHORIPAN

Ingredients

1-2 pork or beef chorizo sausages per person for a main dish or 1 chorizo sausage for 2-3 people for an appetizer or snack while waiting for the main meal

Baguette or hot dog buns

Chimichurri salsa, 2-3 tablespoons (or more to taste) per person:

½ bunch of parsley, about ½ cup finely chopped

2 tablespoons finely chopped fresh oregano

4 garlic cloves, crushed

½ cup finely diced or minced green onions

1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

½ cup oil (I prefer to use olive oil even though it's not considered 100% traditional Argentinean)

Salt and pepper to taste

Additional toppings:

Tomato and onion curtido salsa or just plain onion curtido or pickled red onions, about 1-2 tablespoons per person

Guacamole – optional

Instructions

For the chimichurri salsa:

Combine all the ingredients together in a medium sized bowl and mix well. Can be made ahead of time and kept in the fridge until ready to use.

For the choripan:

Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.

Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.

Place a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri, tomato and onion curtido salsa, and guacamole.

For bite size or smaller snacks, cut the chorizo and the bread into smaller pieces and serve with chimichurri and additional toppings.

we hope you have a chilled day from the viking