Choripan

Serves 4 Main Courses Choripan
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Ingredients

Choripan

8 Large pork or beef chorizo sausages; 2 chorizos per person [Argentinian or Gaucho style chorizos]

8 small French baguettes or 2 long baguettes sliced into 8 pieces

 

Tools For Choripan

Charcoal Grill, grill pan or large sauté pan

1 Pair of Tongs

1 Knife [serrated/bread knife]

 

Freestyle Chimichurri Sauce

1/4 Cup of cilantro [finely chopped]

1/4 cup parsley [finely chopped]

3 tablespoons red wine vinegar

4 large garlic cloves [minced]

2 tablespoons of dried oregano

2 teaspoons crushed red pepper flakes

1/2 cup extra-virgin olive oil

Black pepper [to liking]

Salt [to liking]

 

Tools For Sauce

1 Medium bowl

1 Knife

Cutting board

1 Fork or whisk

1 Serving bowl & spoon

 

Preparation

Chimichurri Sauce

In a medium bowl pour in your olive oil, red wine vinegar, red pepper flakes, dried oregano and minced garlic; stir and let it sit so the olive oil absorbs all of those flavors. Meanwhile start by finely chopping your cilantro and parsley; once done place the chopped herbs into the infused olive oil. Stir with your fork or whisk and sprinkle in your black pepper and salt to liking; make sure to taste as you go. Once seasoned, transfer the chimichurri into a serving bowl to serve with your choripan.

 

Choripan

  Place your chorizos onto the charcoal grill, grill pan or sauté pan at a medium-high heat; let them cook for 10 minutes turning them once or twice to get an all around browned look. Meanwhile start by slicing your bread in the middle like you would do a hot dog; slicing it but not all the way through. Once the chorizos are cooked place them onto a plate and set aside. Start by placing your bread onto the same grill or sauté pan and warm the bread through. Assemble your choripan by placing a tablespoon chimichurri sauce on the baguette bun and spread; add the chorizo sausage on top and add additional chimichurri on top of the chorizo. Serve and enjoy!

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Choripan

Serves 4 Main Courses
Ingredients

Choripan

8 Large pork or beef chorizo sausages; 2 chorizos per person [Argentinian or Gaucho style chorizos]

8 small French baguettes or 2 long baguettes sliced into 8 pieces

 

Tools For Choripan

Charcoal Grill, grill pan or large sauté pan

1 Pair of Tongs

1 Knife [serrated/bread knife]

 

Freestyle Chimichurri Sauce

1/4 Cup of cilantro [finely chopped]

1/4 cup parsley [finely chopped]

3 tablespoons red wine vinegar

4 large garlic cloves [minced]

2 tablespoons of dried oregano

2 teaspoons crushed red pepper flakes

1/2 cup extra-virgin olive oil

Black pepper [to liking]

Salt [to liking]

 

Tools For Sauce

1 Medium bowl

1 Knife

Cutting board

1 Fork or whisk

1 Serving bowl & spoon

 

Preparation

Chimichurri Sauce

In a medium bowl pour in your olive oil, red wine vinegar, red pepper flakes, dried oregano and minced garlic; stir and let it sit so the olive oil absorbs all of those flavors. Meanwhile start by finely chopping your cilantro and parsley; once done place the chopped herbs into the infused olive oil. Stir with your fork or whisk and sprinkle in your black pepper and salt to liking; make sure to taste as you go. Once seasoned, transfer the chimichurri into a serving bowl to serve with your choripan.

 

Choripan

  Place your chorizos onto the charcoal grill, grill pan or sauté pan at a medium-high heat; let them cook for 10 minutes turning them once or twice to get an all around browned look. Meanwhile start by slicing your bread in the middle like you would do a hot dog; slicing it but not all the way through. Once the chorizos are cooked place them onto a plate and set aside. Start by placing your bread onto the same grill or sauté pan and warm the bread through. Assemble your choripan by placing a tablespoon chimichurri sauce on the baguette bun and spread; add the chorizo sausage on top and add additional chimichurri on top of the chorizo. Serve and enjoy!