Choripan or chorizo hot dog with chimichurri sauce

Name: Choripan or chorizo hot dog with chimichurri sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 - 2 per person
Ingredients: 1-2 pork or beef chorizo sausages per person for a main dish or 1 chorizo sausage for 2-3 people for an appetizer or snack while waiting for the main meal; Baguette or hot dog buns; ½ bunch of parsley; 2 tablespoons finely chopped fresh oregano; 4 garlic cloves; ½ cup finely diced or minced green onions; 1 small red chili pepper; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; ½ cup oil; salt and pepper to taste; Tomato and onion curtido salsa; Onion curtido or pickled red onions; guacamole

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
1 - 2 per person
Course
Appetizer, Snacks
Cuisine
South American

Choripan or chorizo hot dog with chimichurri sauce

Iris Warren

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Choripan is a traditional Argentinean street food or BBQ style sandwich made with grilled chorizo and chimichurri sauce.

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Ingredients

Servings

1-2 pork or beef chorizo sausages per person for a main dish or 1 chorizo sausage for 2-3 people for an appetizer or snack while waiting for the main meal
Baguette or hot dog buns

Chimichurri salsa, 2-3 tablespoons (or more to taste) per person:

½ bunch of parsley about ½ cup finely chopped
2 tablespoons finely chopped fresh oregano
4 garlic cloves crushed
½ cup finely diced or minced green onions
1 small red chili pepper red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ cup oil I prefer to use olive oil even though it's not considered 100% traditional Argentinean
salt and pepper to taste

Additional toppings:

Tomato and onion curtido salsa about 1-2 tablespoons per person, or
Onion curtido or pickled red onions
guacamole or mashed avocado – optional

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Instructions

For the chimichurri salsa:

Combine all the ingredients together in a medium sized bowl and mix well. Can be made ahead of time and kept in the fridge until ready to use.

For the choripan:

Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.
Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
Place a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri, tomato and onion curtido salsa, and guacamole.
For bite size or smaller snacks, cut the chorizo and the bread into smaller pieces and serve with chimichurri and additional toppings.