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.

- 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.

- 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!

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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.

- 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.

- 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!