ARGENTINE CHORIPAN

The choripán, as its name indicates, is a bread and chorizo sandwich. More precisely, it's made using Argentinean criollo chorizo, a relatively hot white chorizo without paprika that tastes best when cooked before being presented to guests. This recipe is especially great when seasoned with a homemade chimichurri sauce and some tomatoes to freshen the entire, as we already said when we created another typical Argentine dish like the grilled entrails recipe.

Ingredients 

• 1 chorizo for every 2-3 persons for an appetizer or picadita while waiting for the main course, or 1-2 medium size pig or beef chorizos for a complete dinner. 
• Hot dog buns or bread in the baguette style.

Argentine chimichurri sauce, 2-3 tablespoons (or to taste) per person: 

• ½ bunch parsley or about 
• ½ cup finely chopped parsley 
• 2 tablespoons finely chopped fresh oregano 
• 4 garlic cloves, crushed 
• ½ cup finely chopped green onions or chives 
• 1 small red hot chili pepper deveined, seeded and finely chopped (can be replaced with 1-2 teaspoons chili flakes) – adjust to your liking for heat
• 2 tablespoons of vinegar 
• 1 tablespoon fresh lemon juice 
• ½ cup of oil personally  
• Salt and pepper to taste

Preparation 

For the chimichurri sauce 

1. In a medium bowl, combine all the ingredients and stir thoroughly. It may be prepared in advance and stored in the refrigerator until required. 

For the choripán 

1. The chorizos should be pierced or given a few small cuts before being placed on a hot grill to cook until browned. The chorizos can alternatively be left whole or split in half lengthwise. After grilling, they are occasionally split in half and cooked for a further few minutes before dishing. 
2. Place the bread on the rack with the inside facing up to warm and lightly brown. 
3. Add the chorizo and a tablespoon or more of chimichurri sauce to the toast. Add more guacamole, onion curtido, and chimichurri sauce as desired. 
4. You may slice the bread and chorizo into smaller pieces to serve as picaditas or little nibbles.

We created a handmade chimichurri sauce to go with the choripan because it is an Argentinian sandwich, and we brushed it over the chorizos as soon as we took them off the grill. With the addition of some concassé tomato cubes for a touch of freshness, this delectable Argentinian sandwich is ready to be consumed together with a glass of wine or a cool beer.

As always, I hope this post has been helpful and you have increased your cooking knowledge. If you are interested in learning more about the subject, I invite you to see the other posts we have on the subject, surely you will find one that interests you. and let me know which recipe you would like to know.