ChoripanServes 4 Main Courses
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 Fork or whisk
1 Serving bowl & spoon
- 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.
- 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.
- 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.
- Slice 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 of chimichurri sauce on the bottom of the baguette bun and spread; add the chorizo sausage on top and add additional chimichurri on top of the chorizo.
Serve and enjoy!