Argentinian Choripán recipe

Today on TACKRECIPE, we are diving into the delicious world of Argentinian Choripán, a beloved street food that is simple yet bursting with flavor. Originating from Argentina, this sandwich consists of grilled chorizo sausage tucked into a crusty bread roll, typically served with chimichurri sauce. Whether enjoyed as a quick snack or a game-day favorite, choripán is a staple at Argentine asados (barbecues). The contrast between the smoky, juicy sausage and the tangy, herby chimichurri makes this dish an unforgettable treat.

Ingredients (Serves 4)

• For the Choripán:
• 4 Argentine chorizo sausages
• 4 crusty baguettes or French rolls
• 1 tablespoon olive oil (for brushing the bread)
• For the Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup olive oil

Grill the Chorizo

Start by preheating your grill to medium-high heat (about 375-400°F or 190-200°C). If using a charcoal grill, light the coals and allow them to turn white and ashy before placing the sausages. This ensures a steady, even heat that infuses the chorizo with a delicious smoky flavor. If you’re using a gas grill, preheat it for about 10 minutes before grilling. Place the whole chorizo sausages directly on the grill grates. Let them cook for 10-12 minutes, turning them every 2-3 minutes to ensure they are evenly browned on all sides. For extra flavor, you can butterfly the chorizo (slice it lengthwise without cutting all the way through) and press it open slightly. This allows for faster, even cooking and more crispy edges. When done, the chorizo should have a deep golden-brown color with some charred spots and juices oozing out. Avoid overcooking, as the sausage may dry out. Remove the grilled chorizo from the heat and let it rest for 2-3 minutes before assembling the sandwich.

Prepare the Chimichurri

While the sausages are grilling, it’s time to make the chimichurri sauce, the signature condiment that adds tangy, herby, and garlicky goodness to the choripán. Finely chop 1 cup of fresh parsley and mince 4 cloves of garlic. The finer the chop, the more flavor you’ll extract into the sauce. In a medium bowl, combine the parsley, garlic, 2 tablespoons of red wine vinegar, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes (optional), ½ teaspoon salt, and ¼ teaspoon black pepper. Slowly drizzle in ½ cup of olive oil while stirring continuously. This helps the ingredients emulsify, creating a rich and slightly thick sauce. Let the chimichurri sit for at least 5-10 minutes before using it. The longer it rests, the better the flavors meld together.
Pro Tip: If you prefer a smoother consistency, you can blend the chimichurri in a food processor or blender for a few seconds.

Toast the Bread

Choose the right bread: Traditional French baguettes or crusty Argentine-style rolls work best because they hold up well against the juicy chorizo and chimichurri sauce.
Slice the baguettes or rolls in half lengthwise, but don’t cut all the way through. This keeps the sandwich sturdy while eating.
Lightly brush the cut sides with olive oil for added crispiness and a hint of richness.
Place the bread cut-side down on the grill for about 1-2 minutes or until lightly toasted. The goal is to achieve a slightly crispy surface while keeping the inside soft.
Remove the bread from the grill and set aside.

Assemble the Choripán

Take a toasted baguette and place a grilled chorizo inside. Generously spoon chimichurri sauce over the sausage, ensuring it spreads evenly across the meat. The sauce should slightly soak into the bread, adding incredible flavor to every bite. For extra flavor, spread some chimichurri on the bread itself before adding the chorizo. This enhances the taste and keeps the sandwich juicy. Press the sandwich lightly to help the flavors meld together. Serve immediately while hot and fresh, alongside a cold beer or Argentine Malbec wine.

Tips:

Caramelized Onions:

🟢Sauté sliced onions in olive oil until golden brown and slightly sweet, then add them to your choripán for extra depth.

Grilled Bell Peppers:

🟢Add slices of red or yellow bell peppers for a touch of sweetness and smokiness.

Spicy Kick:

🟢If you like heat, drizzle some extra red pepper flakes or serve with a spicy chimichurri variation.

Cheese Option:

Some versions include melted provolone cheese on top of the chorizo for a rich, gooey bite.