Argentinian
Choripán
A classic Argentinian choripán with smoky grilled chorizo tucked into crusty bread and spooned with bright, garlicky chimichurri. It is best served hot from the parrilla, with the sausage split so the edges crisp over the coals.
Watch it madeLocos X el Asado · 13:14
Ingredients
- Argentinian chorizo criollo sausages2 large
- Crusty sandwich rolls or small baguettes2
- Fresh flat-leaf parsley, finely chopped1/2 cup
- Garlic, finely minced2 cloves
- Dried oregano1 tsp
- Crushed red pepper flakes or ají molido1/2 tsp
- Red wine vinegar2 tbsp
- Extra-virgin olive oil1/4 cup
- Warm water1 tbsp
- Fine salt1/2 tsp
- Freshly ground black pepper1/4 tsp
Method
- Make the chimichurri by mixing the parsley, garlic, oregano, ají molido, red wine vinegar, olive oil, warm water, salt, and black pepper in a small bowl.
- Let the chimichurri rest for at least 15 minutes so the garlic and herbs infuse the oil and vinegar.
- Prepare a charcoal grill or parrilla with medium-hot embers and a clean grate.
- Place the chorizos on the grill and cook slowly, turning often, until browned all over and cooked through, about 15 minutes.
- Split each chorizo lengthwise without cutting all the way through, open it like a book, and return it cut-side down to the grill for 2 to 3 minutes until crisp and lightly charred.
- Slice the rolls open and warm them cut-side down on the grill for 1 to 2 minutes.
- Place one split chorizo in each warm roll and spoon chimichurri generously over the sausage.
- Serve immediately, with extra chimichurri on the side.
Common questions
Can I substitute a different sausage for Argentinian chorizo criollo?
Yes, use a fresh, uncooked pork sausage with good fat content. Mild Italian sausage is the closest easy substitute; avoid smoked or fully cooked sausages, which won’t give the same juicy texture or grill flavor.
How long should I make the chimichurri before serving choripán?
Mix it at least 15 minutes before serving so the garlic and herbs infuse the oil and vinegar. If you have time, 30–60 minutes is even better, but keep it at room temperature, not in the fridge.
What are the most common mistakes when grilling choripán?
The biggest mistakes are grilling over flames instead of embers, cooking too hot, and skipping the cut-side char. Also avoid overcooking the chorizo; it should be browned and cooked through, not dry or split apart.
Can I make choripán or chimichurri ahead of time, and how do I store leftovers?
Chimichurri keeps well refrigerated in a sealed container for 3–4 days; bring it back to room temperature before serving. Cooked chorizo is best fresh, but leftovers can be refrigerated for 3 days and reheated gently.
What’s the best way to serve choripán for the most authentic result?
Serve it immediately after assembling, while the bread is warm and the sausage is crisp at the cut edge. Offer extra chimichurri on the side, and keep the rolls simple so the sausage and sauce stay the focus.