Delicious choripán made with grilled Argentinian chorizo sausage served in a toasted baguette sandwich, topped with homemade chimichurri and a touch of salsa criolla.
If there’s one staple that sums up Argentinian street food, it’s choripán. Best enjoyed at the choripaneros of Buenos Aires, the beauty of this asado classic lies in its simplicity: A grilled chorizo sausage served in a crusty baguette, and generously topped with chimichurri and a touch of spicy salsa. What’s not to love?
Choripán is the perfect example of Argentinian asado tradition in microcosm. It’s simple and unpretentious, but it packs in big meaty flavors with spice, the tang of vinegar, and the smoke from fire cooking.
Like any national staple, takes on this sandwich vary. Chorizo criollo seen in the cities uses a beef-and-pork sausage, whereas pure pork links are more commonly seen in rural Argentina, and even in Patagonia it’s not uncommon to find lamb chorizos or morcilla (blood sausage) in Río de la Plata.
For our recipe, we’re keeping it classic: pork-and-beef chorizo, fresh chimichurri, and a touch of tangy salsa. If there’s only one grilled sandwich you need to try, it’s this one.
Ingredients
- Argentinian Chorizo: Street vendors would sell a paprika and garlic-laden sausage. Unlike the Spanish variety, which is often cured, Argentinian chorizo is raw and tends to be milder and with a stronger herb flavor. Traditionally made with a mix of pork and beef, it’s seasoned with garlic, oregano and paprika.
- Baguette: A classic choice and a favorite in Córdoba Province. Known for toasting the bread on the grill before assembly, adding a smoky crunch that enhances the overall flavor profile. The baguette is sturdy enough to absorb the juices from the meat and sauces without falling apart, while the crust adds the perfect crunchy contrast to the juicy sausage.
- Chimichurri: The classic topping for choripán, the herby sauce is an Argentinian asado classic for pairing with meat and here it’s no different.
- Salsa Criolla: I like a little bit of a tangy flourish in my choripan, and this classic South American salsa delivers just that. Used sparingly, it adds a bright acidity to cut through the grilled meat and earthy chimichurri.
Grilled Choripán
Ingredients
- 4 Argentinian chorizo sausages
- 2 large white baguettes cut in half
- 1 tbsp olive oil
- coarse salt to taste
Chimichurri
- 3 cloves garlic minced
- 4 cups flat-leaf parsley roughly chopped and stalks discarded
- 2 tbsp fresh oregano
- 2 red chilies finely chopped and stems removed
- ½ cup olive oil
- 1 lemon juice of
- 1 pinch caster sugar
Salsa Criolla
- 1 red bell pepper chopped
- ½ white onion finely chopped
- 1 plum tomato chopped
- 1 clove garlic minced
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp red chili flakes
- 1 tsp fresh oregano roughly chopped
- salt and pepper to taste
Instructions
- Start by preparing the chimichurri. In a large bowl, combine the garlic, parsley, oregano and red chilies. Pour in the olive oil and lemon juice, sprinkle in the sugar, and stir to combine.
- Make the salsa criolla by combining the chopped bell pepper, onion, tomato and garlic in a large bowl. Pour in the olive oil and red wine vinegar, and toss to coat the ingredients. Add the red chili flakes, oregano, and seasoning. Stir and set to one side.
- Fire up the grill to medium-high, and set up for indirect grilling with the coals banked to one side.
- Once the grill has warmed up, place the chorizo on the indirect side of the grill. Close the lid and cook for 5 minutes. Flip each sausage and grill indirectly for a further 5 minutes.
- Transfer the sausages to the direct side of the grill, right above the flames. Grill for 1-2 minutes, turning regularly until they have just charred slightly.
- Slice each chorizo in half lengthwise, and top a spoonful of chimichurri on top of the open half of each sausage. Cook indirectly for 1 minute.
- Remove the chorizo from the grill. Slice the baguette halves lengthwise, and place the open side down on the indirect side of the grill. Cook until toasted.
- Assemble the choripán by drizzling a bit of olive oil on each baguette half, before placing the butterflied chorizo with chimichurri on top. Serve with more chimichurri to taste and a small amount of salsa criolla. Place the other baguette half on top and serve right away.
