Yes, it's one of argentinian signature dishes, and you do well on threading carefully about the origin because oh boy do we Latinos become a bit rowdy about that kind of stuff hahaha If you do come here, try to meet with a local (I would volunteer, but I'm not sure I would be any good) to help you with places to eat. Because sure, you might go to an expensive looking restaurant and you will have a safe experience, but it might not be "authentic" (there are some places that have us locals rolling our eyes around, like putting an empanada in a jar with lettuce, it's just presentation but it's... not the norm). Like, some of the best choripanes you will have will be from a greasy dude in a food-truck in Costanera, or outside a futbol stadium.
If you ever travel to Argentina, you should make a quick detour to Paraguay. We have an amazing culinary universe here: asado is also a thing here, there is even a version of asado made in a pressure cooker “asado a la olla”, we have a meat soup named soyo that is usually sided with tortillas (a completely different thing from mexican tortillas), we have a solid soup, the paraguayan soup, we have chipa and mbeju, which are kinds of cheesy breads, vori vori soup (yeah soups are a big thing here, but there is some much more unique types of food to try here that I can’t put it all in a comment).
I always cook my burgers from frozen. I come home from the store, make up patties and freeze. I threw too much hamburger away because I would forget about it. This saves $ and time. Also, weirdly, less shrinkage when they cook and only a couple min more time. My husband and son would love this particular sandwich- I made homemade buns last week for the first time- screwed them up a bit and they were still amazing. I plan on trying your recipe for brioche buns next time and using homemade buns for this recipe.
One of the things we recently did was go into the spice cabinet and wrote down all the spices we had that we didn't use and found about 5-6 recipes that we could make without buying any ingredients.
Choripan is the name of the Sandwich, Chorizo is the sausage. & a good Pan for Choripan is Chilean Marraqueta, is pretty much Chrizo sized also is crunch on the outside but pillowy on the inside
Whoever built your website is a total baller! Seriously, it's an incredibly well-built product-super clean, functional, and smooth to navigate. Big props!
Do you have any advice on how to get sausage texture as a non-pork eater? I've tried some things but as I've never had it it's hard to tell how close I'm getting since I never had the real deal but it looks pretty moist from what I can see. I've tried pure beef (strong flavor, very dry, kinda crumbly), lamb(mild flavor but good texture, makes sense since people make kebabs), storebought chicken sausages(always pre-cooked, and rubbery). Maybe a blend of beef and lamb? I've heard of people using veal, I think I could go a trek to a butcher and get some. Some gelatin hack? I have no idea to be honest and just going off hypothesis in my head.
Now that I think about it, whenever I used to buy those pre made frozen burgers I always cooked them straight from frozen don’t know why I never applied that technique anywhere else
Not gonna lie, the fact you had the stuff "premade" ruins the video for me. I understand it would be wasteful to remake the stuff from the audioless version but it completely misses the point of this series IMO where you made the stuff no prep in real time. Not to mention you had the balls to still put the timer in as if it was at all accurate anymore Would much rather you just dub the original video or do an entirely different recipe if you had to do this in the future.
I disagree. The point of these videos is to show an example of what home cooking "can" look like: - Sometimes I will make recipes completely from scratch - Sometimes I have something kind of prepped (I showed the sausage prep in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Rko-3DgxKBg.htmlsi=P110zm4hbjR0b-mk&t=530) - Sometimes I have the components fully prepped and in my fridge or freezer then I just need to throw them together (like this video) I can understand why some people may only want to see videos starting from scratch, but I will showcase all three approaches on this channel because it is a better reflection of what home cooking actually looks like for me. In some instances I want to show the connections from video to video.
On the other hand, I find it quite interesting to see some meals that are effectively ingredient prepped, then put together quickly on the day. Especially if they start linking to other videos, like using leftover sausage from a previous video to put into a new recipe. It's what many of us do already in our day to day, and that's part of the point of this channel in my mind. Can see both sides, but definitely think there is enough space for the channel to have some of these style videos.
I feel like the idea is more to show what home cooking can look like, sometimes home cooking means using what you already have - I would even argue that at times home cooking SHOULD involve using what you already have, at least from a money and time saving perspective For example, I made a homemade wing sauce a couple of nights ago, tonight I'm going to use the left over wing sauce, along with a little bit of produce, to make a rice bowl, because it's a fast way to not only make dinner, but also to save money.
TBF, chimichurri can be kept on the fridge for... a good chunk of time. I think it's recommended to be consumed in 6 months, but I've eaten chimichurri that was probably a year old or older, and it hadn't gone bad. And while the ground chorizo might take some time, honestly the "real" choripan is with a whole chorizo, maybe cut in half ("butterfly") after cooking. So all the prep-time for the sauce and the chorizo is... practically miniscule. Also the "proper" way would be to cook the choris over a coal grill, in which case you need the timber, start the fire, let it become coals, move them... which would make the prep-time quite longer.
If you can get your hands on it in your country, shiso-based chimichurri (yes very fusion) is absolutely delicious and would kill on this sandwich. It's herbaceous and citrusy and minty all at once and definitely worth experimenting with. If you can't find it, I have the opposite of a green thumb, every plant I touch turns to ashes and void, and even I managed to grow shiso.
Chimichurri is an angentinian sauce. I'm Brazilian, so I'm not the authority to say, and besides, each family has its own version of the recipe. But... I think that traditional chimichurri is always a mixture of fresh and dried herbs, mainly oregano, but it can also be marjoram, thyme, basil. That bring said, I love choripan!
What percentage would you deem acceptable? 😉Currently, I've used "favorite" in the title 3/23 videos or 13%. - Why Choripán is one of my favorite sandwiches. - Why Chilaquiles are my favorite breakfast from Mexico City. - Why Migas are my favorite 10 minute breakfast taco. I have not used the phrase "eat every week" on this channel, but have used the term "weeknight or weekly" to describe a meal 4/23 times because I'm showing meals that are easy to make on a weeknight, nowhere in the video did I say I'm eating them every night. 🤷♂
This and having the exact perfect ratios of ingredients on hand led to the best burger I have and may ever have in my life. Perfect balance of ingredients; taste, texture of components, combination of flavours into a burger while still exhibiting each individual quality behind the choice of each component and mine was only 425 calories with 25-30 protein. Thanks Ethan. FYI, when doing a pickled sauce, if you have a decent pairing of acidic tomato sauce pickled sweet daikon radish can be a wonderful substitute for pickles in a sauce.
definitely going to try this myself as I am addicted to cheeseburgers but have denied myself for most of the last 6 mos while losing about 25 lbs, on my way to a target of 40-ish. One thing for me though is that I'm curious, if I leave out the sauce (most of the time my burgers are just meat cheese bread if the beef is good enough!) how much can I up the fat ratio of the beef while staying in the 500 ballpark? 2/3 lb is definitely bigger than a plain double-double for similar calories!
I'm watching recipes on different channels all the time, and I never understand how they get to the macros they mention... Going with the ingredients I can get my hands on here, quantities based on your website: - protein wrap: 188 kcal - 11g P [regular wrap: 186 kcal - 5,6g P] - 150g minced beef (we don't get elk here): 340 kcal - 30g P - 16g harissa: 19 kcal - 0,3g P - 30g 0% fat Greek yoghurt: 16 kcal - 3g P [regular Greek yoghurt: 40 kcal - 1,5g P] So without even adding the veggies, using low calorie and high protein ingredients, I'm already at 563 kcal (instead of your 463) for only 44g of protein (instead of your 54g). With regular ingredients, it's 585 kcal for only 37,4g P. Where am I going wrong?
We typically add calculation notes to most recipes if you hover over the (i) on the website. We use myfitness pal to calculate them as accurately as we can. In this case: - The Josephs Lavash bread I used was 120 calories / 12 g protein for the full thing - 150 g ground elk was really lean = 290 cal (40 g protein / 13 g fat)
