Pan con Chorizo Salvadoreño
A popular Salvadoran street food sandwich featuring a flavorful, spiced chorizo patty nestled in a soft bun, often served with curtido and a variety of toppings.
🧂 Ingredients
- 500 g Ground pork
- 2 tbsp Chorizo seasoning blend(Salvadoran style, or a mix of paprika, cumin, oregano, garlic powder, onion powder, and a pinch of cayenne)
- 1 tbsp White vinegar
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground)
- 4 large Hamburger buns
- 1 tbsp Vegetable oil(for cooking)
- as needed Curtido(Salvadoran cabbage slaw)
- as needed Mayonnaise
- as needed Ketchup
- as needed Mustard
- as needed Sliced tomatoes
- as needed Sliced onions
👨🍳 Instructions
- 1
In a medium bowl, combine the ground pork, chorizo seasoning blend, white vinegar, salt, and pepper. Mix thoroughly until well combined.
💡 Tip: The seasoning blend is key to authentic flavor. If using individual spices, ensure they are fresh. - 2
Divide the mixture into 4 equal portions and form into patties, slightly larger than your buns.
💡 Tip: You can make the patties ahead of time and refrigerate them. - 3
Heat vegetable oil in a skillet over medium heat. Cook the chorizo patties for about 4-5 minutes per side, or until cooked through and browned.
⏱️ 10 minutes💡 Tip: Do not overcrowd the pan; cook in batches if necessary. - 4
Lightly toast the hamburger buns, if desired.
💡 Tip: Toasting adds a nice texture and prevents the bun from getting soggy. - 5
Assemble the sandwiches: spread mayonnaise, ketchup, and mustard on the buns. Place a chorizo patty on the bottom half of each bun.
💡 Tip: Adjust condiments to your preference. - 6
Top the chorizo patty with a generous portion of curtido, sliced tomatoes, and onions.
💡 Tip: Curtido provides a refreshing crunch and acidity that balances the richness of the chorizo. - 7
Place the top half of the bun and serve immediately.
💡 Tip: These are best enjoyed fresh.
💡 Pro Tips
- ✓If you can't find a pre-made Salvadoran chorizo seasoning, you can create your own by combining paprika, cumin, dried oregano, garlic powder, onion powder, and a pinch of cayenne pepper.
- ✓Ensure the chorizo is cooked thoroughly to an internal temperature of 160°F (71°C).
- ✓For an even more authentic experience, serve with a side of pickled red onions.
🔄 Variations
- Add a slice of cheese (like provolone or Monterey Jack) to melt over the chorizo patty.
- For a spicier kick, mix some finely chopped jalapeño into the chorizo mixture.
- Serve the chorizo patty over rice with curtido and a drizzle of sauce for a deconstructed version.