Traditional Choripán

Rating

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Calories: Approx. 600 per serving

Macros: Proteins: 25g, Fats: 40g, Carbohydrates: 45g

Cooking time: Approximately 20-30 minutes

Recipe ingredients:

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Categories: grilling, argentinian food, chimichurri, sausage recipe, barbecue, sandwich, food lovers, easy recipes

About

Experience the bold flavors of Argentina with this traditional Choripán recipe featuring juicy Argentine chorizo and zesty homemade chimichurri sauce, perfect for barbecues or casual meals.

Top Recipe

Authentic Argentinian Choripán with Homemade Chimichurri

waivio_hivecooking469.252 months ago3 min read

Experience the bold flavors of Argentina with this traditional Choripán recipe. Featuring juicy Argentine chorizo grilled to perfection, nestled in a toasted bread roll, and topped with a zesty homemade chimichurri sauce, this dish is perfect for any barbecue or casual meal.

Ingredients

For the Choripán:
🌭 3 Argentine Chorizo Sausages, unbranded
🥖 3 Bolillos/French Bread Rolls, unbranded

For the Chimichurri:
🧄 4 cloves Garlic, minced
🌿 1 bunch Fresh Parsley, finely chopped
🧂 1 small spoon Sea Salt
🌶️ 1 small spoon Red Pepper/Ají, Paprika
🫙 5 small spoons White Vinegar
🥄 4 small spoons Dried Oregano
🌶️ 1 small spoon Ground Black Pepper
🫒 Approximately 200 ml Oli De Nutrioli Extra Virgin Olive Oil

Instructions

1- Prepare the Chimichurri:

Mince 4 cloves of garlic and finely chop one bunch of fresh parsley.
In a glass jar, mix the minced garlic, red pepper, ground black pepper, sea salt, and dried oregano with a metal spoon.
Add 5 small spoons of white vinegar and the chopped fresh parsley.
Pour in approximately 200 ml of Oli De Nutrioli Extra Virgin Olive Oil, ensuring all ingredients are submerged.
Cover the jar with a lid and refrigerate for at least 8 to 12 hours to let the flavors combine.

2- Grill the Chorizo:

Place the whole Argentine chorizos on a barbecue grill with metal grates, over low, indirect heat.
Grill the chorizos for about 10-15 minutes, turning occasionally until they are golden-brown and cooked thoroughly.
Remove from the grill.

3- Prepare and Toast the Bread:

Slice each bolillo lengthwise, keeping the two halves attached.
Lightly toast the cut side on the grill for 1-2 minutes until golden with grill marks.

4- Assemble the Choripán:

Slice each grilled chorizo lengthwise from the top, keeping the bottom connected.
Place the split chorizo into a toasted bread roll.
Generously drizzle chimichurri over the chorizo.
Close the bread and serve.

Prep Time: 5-10 minutes (chimichurri); 10 minutes (chorizo and bread)
Cook Time: 10-15 minutes (chorizo); 2-4 minutes (bread)
Total Time: Approximately 20-30 minutes (excluding chimichurri resting time)
Servings: 3
Equipment: