Chorizo Pao
Recipes with Goan Chorizo
The Goan street snack. Chorizo fried with onions and tomatoes, stuffed into a split poi or pav bread roll. The bread soaks up the red spiced fat and the whole thing is eaten in two or three bites standing at a market stall or a padaria counter. No plates, no cutlery.
Prep Time
3 min
Cook Time
8 min
Servings
2
Difficulty
Easy
Ingredients
- 150g Goan chorizo, casings removed
- 1 medium onion, finely chopped
- 1 tomato, diced
- 1 green chilli, finely sliced
- 2 poi (Goan bread rolls) or pav rolls
- A few fresh coriander leaves
Steps
Heat a small pan or tawa over medium-high heat. Add the chorizo and cook for 3-4 minutes, breaking it up with a spoon. The fat renders out and the meat crisps at the edges.
Add the onion and green chilli to the pan. Fry in the chorizo fat for 3 minutes until the onion softens.
Add the tomato and cook for 2 more minutes until it breaks down and the mixture is saucy. Season with salt if needed.
Split the poi or pav rolls without cutting all the way through. Toast them briefly, cut side down, in whatever fat remains in the pan. Fill with the hot chorizo mixture and a few coriander leaves. Eat immediately.
Tips
Poi, the local Goan bread leavened with palm toddy, is the traditional vessel. Pav bread (the Indian milk roll) is the widely available substitute. Both absorb the fat without going soggy if eaten at once. Do not refrigerate and reheat: make fresh, eat fresh.