Choripán (Chorizo Hot Dog with Chimichurri)

Name: Choripán (Chorizo Hot Dog with Chimichurri)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 sandwiches
Ingredients: 3 lb small fresh chorizos; 4 half French baguettes; ½ cup extra virgin olive oil; ½ cup wine vinegar; juice of a lime; ½ green bell pepper; 1 green hot pepper; 8 cloves garlic; 1 tomato; 3 shallots; ½ bunch parsley; ½ bunch cilantro; 4 leaves tarragon; 2 tablespoons chopped oregano; 1 tablespoon chopped thyme; 2 pinches ground chili pepper; salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
4 sandwiches
Course
Main Course, Lunch
Cuisine
Argentinian, Chilean, Uruguayan

Choripán (Chorizo Hot Dog with Chimichurri)

Erin Shaw

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Choripán is a delicious sandwich made with chorizo and chimichurri sauce popular in Uruguay, Argentina, and Chile.

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Ingredients

Servings

For the choripánes

3 lb small fresh chorizos
4 half French baguettes

For the chimichurri sauce

½ cup extra virgin olive oil
½ cup wine vinegar (or alcohol vinegar)
juice of a lime
½ green bell pepper
1 green hot pepper (or red)
8 cloves garlic , minced
1 tomato
3 shallots
½ bunch parsley
½ bunch cilantro
4 leaves tarragon
2 tablespoons chopped oregano (or 1 teaspoon dried oregano)
1 tablespoon chopped thyme (or 1 teaspoon dried thyme)
2 pinches ground chili pepper
salt

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Instructions

Chimichurri sauce

This sauce must be prepared at least two hours before eating it or the day before to let all the aromas infuse.
Peel, seed the tomato and grate it finely.
Chop the herbs finely.
Finely chop the peppers, garlic and shallots.
Put all the ingredients except the olive oil in a blender and chop them without mashing them completely. Two pulses should be sufficient.
Finally add the olive oil and whisk a few seconds manually.
This condiment can be kept for 15 days in a glass jar in the refrigerator.

Choripanes

Place the chorizos on a grill over medium heat.
Cook for 10 minutes.
Turn them several times during cooking.
Slice and open the bread without separating it completely.
Place the bread on the hot grill for a few seconds and lightly toast.
Open the bread, pour in a spoonful of sauce, place the chorizo and pour some more sauce over it.
Serve hot.