Grilled Choripán Recipe (Argentinian Chorizo Sandwich)
Grilled Argentinian Choripán with Chimichurri and Salsa Criolla
Servings: 4 choripanes
Calories: 1014kcal
Ingredients
For the Choripán
- 4 chorizo links (preferably 70% pork & 30% beef)
- 4 baguettes (or Mexican bolillos)
For the Chimichurri
- 1 cup fresh parsley finely chopped
- 2 mild green peppers finely chopped
- 2 green onions finely chopped
- 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)
- ¼ cup olive oil
- 2 tablespoon white vinegar
- salt and pepper to taste
For the Salsa Criolla
- 1 cup diced tomato (ripe but firm)
- ½ small red onion thinly sliced
- 2 tablespoon fresh parsley finely chopped
- 1 mild peppers finely chopped
- 2 tablespoon olive oil
- 1 tablespoon white vinegar
- salt and pepper to taste
Instructions
- Make the chimichurri: Finely chop the parsley, green onion, and peppers by hand. Combine with oregano, oil, and vinegar. Season to taste and let rest, preferably for 24 hours, so the flavors can develop.
- Make the salsa criolla: Combine the diced tomato, red onion, parsley, and peppers. Add the oil and vinegar, season to taste, and refrigerate until ready to serve.
- Prepare the bread: Cut the bolillos or baguettes in half lengthwise. Set aside.
- Grill the chorizos: Preheat a grill to medium heat. Place the chorizos over the coals and cook slowly until browned and cooked through. For particularly thick chorizos, butterfly them before grilling. When the chorizos are almost ready, place the bread cut side down on the grill. Brush the cut side with some of the rendered chorizo fat for extra flavor and to help protect the crumb from the sauces.
- Assemble: Spread a generous amount of chimichurri over the toasted bread. Add some salsa criolla, place the grilled chorizo inside, and finish with more chimichurri.
- Serve: Serve immediately while the bread is crisp and the chorizo is hot and juicy.
Notes
- Chop the chimichurri ingredients by hand rather than using a blender or food processor.
- Medium heat is important. It allows the chorizo fat to render slowly while the exterior develops a beautiful grilled crust.
- If you prefer less sauce, drain the chimichurri and salsa criolla slightly before assembling.
- Choripán is best assembled immediately before serving. Do not refrigerate it already assembled, as the sauces will make the bread soggy.
Nutrition
Calories: 1014kcal | Carbohydrates: 127g | Protein: 34g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 66mg | Sodium: 1718mg | Potassium: 560mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2045IU | Vitamin C: 50mg | Calcium: 340mg | Iron: 12mg
