Choripán con Chimichurri – Uruguayan or Argentinian

argentinian choripan con chimichurri sandwich held by a girl's hands

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5 from 4 votes

Choripán con Chimichurri – Uruguayan or Argentinian

Choripán con chimichurri is one of the best sandwiches ever! Uruguayan or Argentinian street food at its best!

Prep Time30

Cook Time20

Total Time50

Course: Meat Recipes

Cuisine: Argentinian, Uruguayan

Servings:

Calories: 1182kcal

Author: Adina

Ingredients

Chimichurri:
1 cup fresh parsley chopped
½ cup fresh oregano chopped (or 1 teaspoon dried oregano)
5 garlic cloves
1 small red chili pepper or 1 teaspoon red chili pepper flakes
3 tablespoons red wine vinegar
2 tablespoons water
1 to 1 ½ teaspoons fine sea salt as needed
¼ teaspoon ground black pepper
1 tablespoon lemon juice
½ cup olive oil 4.2 fl.oz/ 125 ml
Tomato and Onion Salsa:
2 medium ripe tomatoes 12 oz/ 350 g
1 small red onion about 65 g/ 2.3 oz
2 tablespoons olive oil
1-2 tablespoons lemon juice to taste
fine sea salt and pepper
Choripán:
6 small fresh chorizo sausages
6 small baguettes about 4.7-5.5 inches/ 12-14 cm long

Instructions

Chimichurri:

Chop the fresh parsley and oregano. Set aside.
Combine sauce: Grate the garlic cloves and place them into a small bowl. Add the finely chopped chili or the chili flakes. Add the red wine vinegar, water, 1 teaspoon salt, pepper, and 1 tablespoon lemon juice. Stir well.
Slowly add the olive oil while stirring so that the mixture emulsifies slightly. Stir in the chopped herbs. Adjust the taste with more salt and lemon juice, if necessary.
Cover and let stand at room temperature for about 30 minutes to allow the flavors to develop.
The chimichurri sauce can be made in advance and stored in the fridge. Take out of the fridge about 30 minutes to 1 hour before serving to allow the sauce to reach room temperature (Note).

Tomato and onion salsa:

Salsa: Deseed the tomatoes and dice them. Chop the onion finely. Mix the tomatoes and the onions in a bowl and add the olive oil, lemon juice, and salt and pepper to taste. Set aside.

Choripán:

Brown chorizo: Heat a grill pan. Brownthe chorizo sausages on all sides, turning often.
Grill: When deeply brown all over, take them out of the pan, cut them lengthwise, and place the halves back into the pan, cut-side down. Grill for another 2 or 3 minutes until cooked through.
Take them out of the pan and wipe the grill pan clean with kitchen paper.
Heat bread: Cut the baguettes lengthwise. Grill them in the grill pan, cut-side down, until lightly crispy on the cut side. Alternatively, you can split them and warm them in the hot oven (at about 200 degrees Celsius/ 400 degrees Fahrenheit for about 5-8 minutes or until hot and slightly crispy).

Assemble:

Add a generous spoonful of the chimichurri sauce on one of the bread halves, place the chorizo halves on top and add some more sauce over the sausages. Add some tomato and onion salsa and top with the second baguette half.

Notes

The oil might look weird after spending the night in the fridge, but don’t worry about it, it will look normal again once it reaches room temperature.

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