Carrot Choripan

A choripan is Argentina’s answer to the hot dog, traditionally done with sausage and topped with, well, everything. It’s a street food classic that we have our own take on with Carrot Asado in place of the meat and a homemade potato roll. The carrots are smoky and succulent, and when paired with this light and fluffy bun, they create an amazingly satisfying “hot dog” just begging to be loaded up with black bean puree and curtido slaw. Why stop there? Add some avocado, hot sauce, onions, and pickles — you know, the works!

1. For the potato rolls: Line a sheet pan with parchment paper and set aside. Poke holes in the potato with a fork, microwave on high for 1 to 5 minutes, or until fully tender, then mash with a fork. Transfer to a medium bowl and stir together with the agave, yeast, and 30 ml (2 tablespoons) water. Let sit for 5 minutes to allow the yeast to activate, then add the butter, 2 ml (1/4 teaspoon) of the salt, egg replacer, and flour. Knead for 4 minutes, until the dough forms a small ball. Place in a lightly greased bowl and cover with a clean kitchen towel, then set in a warm place to proof for 1 hour or until it doubles in size. While the dough is rising, make the black bean puree.

2. For the black bean puree: Heat the sunflower oil in a large sauté pan over medium heat. Add the garlic, onion, and green pepper and sauté until the onion and garlic caramelize and are golden brown, about 3 minutes. Add 2 ml (¼ teaspoon) of the salt, the brown sugar, Latin Spice Blend, 5 ml (1/2 teaspoon) of the cumin, the ketchup, molasses, and vegetable stock. Stir until all the ingredients are well combined, then reduce the heat to low and simmer until the onions start to become translucent, about 5 minutes. Remove from the heat and cool fully. Transfer to a food processor, add the black beans, and pulse until smooth and creamy, about 3 minutes. (May be stored in the refrigerator for up to 3 days.)

3. For the curtido: Whisk together the lemon juice, vinegar, mustard, sunflower oil, remaining salt, pepper, and remaining cumin in a large bowl that will hold the curtido. Add the scallions, cabbage, cilantro, and red onion to the dressing and toss until they are evenly coated. Transfer the curtido to an airtight container and chill in the refrigerator for at least 30 minutes before serving.

4. Preheat the oven to 204°C (400°F). Return to the potato rolls by transferring the dough from the bowl to a lightly floured work surface. Cut it into 6 balls and form each into a 15 cm (6-inch)- long cylinder. Transfer to the prepared sheet pan and let sit, uncovered, for 15 minutes. Bake the rolls for 10 minutes, or until they are golden brown, rotating the sheet pan halfway through.

5. Remove the rolls from the oven and let cool slightly before slicing and stuffing with the black bean puree, Carrot Asado, and curtido. Garnish with additional toppings as desired and serve.