Choripán con Chimichurri
Grilled Argentine chorizo tucked into crusty bread and spooned with fresh garlicky chimichurri. A staple of the asado.
- prep
- 15 min
- cook
- 15 min
- total
- 30 min
- serves
- 4
- level
- easy
Choripán shows up at the start of nearly every Argentine asado, grilled while the main cuts of meat still have a while to go, and it is just as common from street carts outside football stadiums. The name is simply chorizo plus pán, bread.
Splitting the sausage open partway through grilling, a technique called mariposa, gets more surface area against the heat and more char. Chimichurri, a loose sauce of parsley, garlic, oregano, vinegar and oil, needs time to rest before it goes on, since the flavors sharpen the longer it sits.
Choripán con Chimichurri is one of the best hot dogs from around the world.
method
Combine the parsley, garlic, oregano, vinegar, olive oil, chili flakes and a good pinch of salt in a bowl. Let it sit for at least 15 minutes, longer if you can, for the flavors to meld.
Grill the chorizo over medium-high heat, turning occasionally, for 12 to 15 minutes until cooked through and well charred outside. For extra char, split the sausage lengthwise, a technique called mariposa, partway through cooking so it opens flat.
Toast the bread lightly on the grill, cut side down, in the last minute.
Lay the chorizo in the bread and spoon the chimichurri generously over the top.
chef's tips
- Let the chimichurri rest before using; even 30 minutes makes a real difference to the flavor.
- Splitting the chorizo mariposa-style partway through grilling gets more char and makes it easier to fit in the roll.
- This is classic asado side food in Argentina, often the first thing served while the main meats finish.