Choripán
A legendary Argentine street food: chorizo sausage charred on the grill and butterflied open, tucked into a crusty roll with homemade chimichurri made from parsley, garlic and oregano.
Ingredients
- chorizo sausages (fresh, not smoked)4 pcs
- bread rolls or baguette4 pcs
- parsley40 g
- garlic3 cloves
- dried oregano1 tsp
- hot pepper flakes0.5 tsp
- red wine vinegar2 tbsp
- olive oil4 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Finely chop the parsley and garlic, and combine in a bowl with the oregano, hot pepper flakes, vinegar, salt and black pepper. Pour in the olive oil and mix well — this is your chimichurri. Cover and let sit for 10 minutes while the grill heats up.
Preheat a grill or grill pan to medium-high heat.
Place the whole chorizo sausages on the grill and cook for 12-14 minutes, turning often, until evenly browned and cooked through (the juices should run clear, with no pink remaining).
Slice each sausage lengthwise almost all the way through without cutting it in half, then open it out flat like a butterfly. Place cut-side down on the grill for another 2-3 minutes until crisp and browned.
Split the rolls or baguette lengthwise and toast on the grill, cut-side down, for 1-2 minutes until lightly golden.
Generously spread chimichurri on the warm roll, lay the butterflied chorizo cut-side up on top, and finish with another spoonful of chimichurri.
Serve immediately while the chorizo is hot and crisp.
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