Choris Pao (Goan Chorizo Bread)
Spicy, vinegar-tangy Goan chorizo sausage sautéed with onions and stuffed into soft pao rolls, a beloved breakfast and roadside snack.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 17 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 320 kcal
Instructions
- 1
Heat oil in a pan. Fry the chopped garlic and onion gently until soft.
- 2
Add the crumbled chorizo. Cook for 6-8 minutes, breaking it up until the fat melts out and it turns red-brown.
- 3
Stir in the chopped tomato and green chilli. Cook until the tomato softens.
- 4
Simmer for a few minutes until the mixture is thick and slightly saucy.
- 5
Scatter the coriander leaves over the top.
- 6
Cut open the pao (soft bread rolls). Fill them generously with the hot chorizo mixture before serving.
Chef's tips
Goan chorizo is already well spiced and vinegary, so taste it before adding extra salt. Splash in a little water if the mixture dries out too quickly.
Ingredient substitutions
- goan chorizo → any spicy pork sausage plus a dash of vinegar and chilli powder
Storage
Refrigerate the cooked filling up to 2 days.
Reheating
Reheat in a pan with a splash of water before stuffing into fresh pao.
Common mistakes to avoid
- •Cooking the chorizo for too long until it turns dry and hard.
Serving suggestions
Cooked Choris Pao (Goan Chorizo Bread)?
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