Choripán

Name: Choripán
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 4 fresh chorizo sausages; 4 crusty French or Italian bread rolls, split lengthwise but not all the way through; 1/2 cup fresh parsley, finely chopped; 2 tbsp fresh oregano leaves, finely chopped; 4 garlic cloves, minced; 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; 1/2 tsp red pepper flakes; 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 cup salsa criolla (optional)

A beloved Argentinian street food consisting of grilled chorizo sausage served on crusty bread and topped with zesty chimichurri sauce. This iconic sandwich combines "chori" (chorizo) and "pan" (bread) for a simple yet incredibly flavorful meal that's popular at barbecues, football matches, and street corners throughout Argentina.

25 minEasyServes 4450 cal/serving

ArgentinianLunchGrillStandardHigh FiberCorn-Free

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Ingredients

4 fresh chorizo sausages
4 crusty French or Italian bread rolls, split lengthwise but not all the way through
1/2 cup fresh parsley, finely chopped
2 tbsp fresh oregano leaves, finely chopped
4 garlic cloves, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup salsa criolla (optional)

Instructions

1

First, prepare the chimichurri sauce. In a bowl, combine 1/2 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh oregano leaves, 4 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Mix well and let it sit for at least 10 minutes for the flavors to meld. For best results, prepare the sauce a few hours ahead or the day before.
2

Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
3

Make a shallow cut along one side of each 4 fresh chorizo sausages, being careful not to cut all the way through. This helps the sausages cook more evenly and prevents them from curling up.
4

Place the chorizo sausages on the preheated grill. Cook for about 5-7 minutes per side, or until they reach an internal temperature of 160°F (71°C).
5

During the last minute of cooking, lightly toast the 4 split lengthwise but not all the way through crusty French or Italian bread rolls on the grill, cut side down, just until they get some grill marks. This step is optional but adds great flavor.
6

To assemble the choripán, place a grilled chorizo in each bread roll.
7

Top generously with chimichurri sauce.
8

If using, add 1/2 cup salsa criolla (optional) on top of the chimichurri.
9

Serve immediately while the chorizo is still hot and juicy.
10

Traditionally, choripán is eaten by hand, with plenty of napkins!

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Questions

What oven temperature does Choripán need?

For Choripán, the oven is set to 450 F (about 230 C) in step 2. The target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for chorizo in Choripán?

The entry for Choripán calls for 4 fresh chorizo sausages. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

How hot is Choripán?

Moderately. The heat in Choripán comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Choripán gluten-free?

Yes. The gluten in Choripán is 4 crusty French or Italian bread rolls, split lengthwise but not all the way through. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Choripán?

One serving (the recipe makes 4) is about 450 calories, with 9 g protein, 32 g carbohydrate and 12 g fat, plus 7 g fiber and 1673 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Choripán?

Refrigerate what is left of Choripán within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Serve it with

Indian Jeera Rice (Cumin Rice) side
Salata Arabieh (Chopped Cucumber Tomato Salad) salad
Chorba Mchawsha soup

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