Choripan
Choripan, a delicious Argentine street food, consists of grilled chorizo served in crusty bread, often enjoyed with a sprinkle of chimichurri and garnished with green onions and parsley. Perfect for a summer barbecue or a flavorful meal any time of the year!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a medium bowl, combine the chopped parsley, sliced green onions, olive oil, red wine vinegar, minced garlic, red pepper flakes, lime juice, salt, and pepper to create a fresh chimichurri sauce. Set aside.
- 2
Preheat your grill to medium-high heat. Grill the chorizo links for about 6-8 minutes, turning frequently until they are browned and cooked through.
- 3
While the chorizo is grilling, slice the crusty bread rolls open without cutting all the way through, creating a pocket for the sausage.
- 4
Once the chorizo is cooked, place each link inside a bread roll. Drizzle generously with the chimichurri sauce and garnish with additional chopped parsley and sliced green onions.
- 5
Serve immediately for a delicious taste of Argentina.
Cook notes
Tips
Make sure not to overcook the chorizo; it should be firm but juicy.
Toast the bread rolls on the grill for a minute before adding the chorizo for extra flavor.
Feel free to adjust the garlic and red pepper flakes in the chimichurri to suit your taste.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep leftover chimichurri in an airtight container in the refrigerator for up to a week.
- Reheat leftover chorizo in a skillet over medium heat until warmed through, adding a little oil if necessary.
- Freezing cooked chorizo is an option; wrap tightly and consume within 2 months.
Substitutions
- If you can't find Argentine chorizo, substitute with quality pork sausage or Italian sausage.
- For a vegetarian option, use grilled portobello mushrooms instead of chorizo.
- Replace lime juice with lemon juice for a different citrus flavor.
What to Serve With
- Grilled vegetables like bell peppers and zucchini
- A fresh green salad tossed with vinaigrette
- Potato salad or coleslaw for a hearty meal
Common Mistakes
- Using low-quality sausage will affect the final flavor; choose good-quality chorizo.
- Not letting the chimichurri sit will prevent the flavors from developing fully.
- Overcooking the chorizo will dry it out; aim for a nice, juicy texture.
Recipe FAQ
What type of chorizo should I use?
Use Argentine chorizo for an authentic flavor. If unavailable, Spanish or Mexican chorizo can be good substitutes.
Can I make chimichurri in advance?
Yes, you can make chimichurri a day ahead and store it in the refrigerator. It will taste even better as the flavors meld.
How do I store leftovers?
Store any leftover cooked chorizo and chimichurri in separate airtight containers in the fridge for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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