📝 About This Recipe
A cornerstone of Argentine asado culture, the Choripán is the king of South American street food, marrying a smoky, charred chorizo sausage with a crusty baguette. This recipe features a vibrant, garlicky chimichurri and a zesty salsa criolla to cut through the richness of the grilled meat. It is a symphony of textures—crunchy bread, juicy pork, and bright herbs—that captures the soul of a Buenos Aires street corner.
🥗 Ingredients
The Starters
- 4 pieces Argentine Chorizo (Pork Sausage) (raw, high-quality links with a mix of pork and beef if available)
- 4 pieces Baguette or French Rolls (6-inch portions, crusty on the outside and soft inside)
Authentic Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped, no stems)
- 4 cloves Fresh Garlic (minced into a paste)
- 1 teaspoon Dried Oregano (high quality)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/4 cup Red Wine Vinegar (provides the essential tang)
- 1/2 cup Extra Virgin Olive Oil (smooth and fruity profile)
- 1 pinch Kosher Salt and Black Pepper (to taste)
Salsa Criolla (Optional Topping)
- 1/2 cup Red Bell Pepper (finely diced)
- 1/2 cup Red Onion (finely diced)
- 1 piece Roma Tomato (seeded and finely diced)
- 2 tablespoons White Vinegar (to macerate the vegetables)
👨🍳 Instructions
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1
Begin by making the chimichurri at least 30 minutes before grilling. In a medium glass bowl, combine the finely chopped parsley, minced garlic, oregano, and chili flakes.
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2
Whisk in the red wine vinegar, then slowly stream in the olive oil while stirring. Season with salt and pepper. Cover and let sit at room temperature to allow the flavors to marry.
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3
Prepare the salsa criolla by mixing the diced red onion, bell pepper, and tomato in a small bowl. Toss with white vinegar and a splash of olive oil, then set aside in the refrigerator.
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4
Preheat your grill (preferably charcoal for authenticity) to medium-high heat. You are looking for a temperature where you can hold your hand over the grate for about 4-5 seconds.
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5
Using a sharp knife, prick the chorizo skins in 2 or 3 places to prevent them from bursting unevenly, but don't over-pierce or you'll lose the juices.
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6
Place the sausages on the grill. Cook for about 12-15 minutes, turning occasionally, until the casings are browned and crisp and the internal temperature reaches 160°F (71°C).
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7
While the sausages cook, slice your bread rolls lengthwise, but do not cut all the way through—keep them attached like a hinge.
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8
Once the sausages are nearly done, perform the 'mariposa' (butterfly) cut: slice each chorizo lengthwise almost all the way through so it opens like a book.
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9
Place the butterflied sausages cut-side down on the grill for 2-3 minutes until charred and slightly crispy.
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10
At the same time, place the bread rolls cut-side down on the outer edges of the grill to toast until golden and warm.
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11
To assemble, place one butterflied chorizo into each toasted roll.
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12
Generously spoon the chimichurri sauce over the meat, ensuring the oil and herbs soak into the warm bread.
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13
Top with a spoonful of salsa criolla if desired, close the sandwich slightly, and serve immediately while the fat is still sizzling.
💡 Chef's Tips
Never use a food processor for chimichurri; hand-chopping the parsley ensures a bright green color and distinct texture. If you can't find Argentine chorizo, use a mild, high-quality Italian pork sausage or a bratwurst as a substitute. Always toast the bread on the grill; the slight char and warmth are essential for the authentic street food experience. Let the chimichurri sit! Making it a day in advance actually improves the flavor significantly. Control your heat—if the sausages flare up, move them to a cooler part of the grill to prevent the outside from burning before the inside is cooked.
🍽️ Serving Suggestions
Pair with a glass of robust Argentine Malbec to complement the smoky, fatty notes of the pork. Serve alongside 'papas fritas' (french fries) or a simple green salad with a light vinaigrette. A cold, crisp lager or pilsner is the traditional beverage of choice for a casual street-side vibe. Offer extra chimichurri on the side for those who want to dip their bread as they eat. Finish the meal with a classic Argentine dessert like Alfajores or flan with dulce de leche.