Quick Weeknights · Argentine
Choripán
This Argentine classic consists of grilled chorizo on a crusty roll, finished with a bright, herbal chimichurri.
Why This Works
The vibrant acidity of the chimichurri acts as a crucial counterpoint to the rich, rendered fat of the artisanal chorizo. By incorporating butter into the toasted bun, we create a textural contrast that ensures the bread remains crisp enough to stand up to the succulent, spice-forward sausage.
The Upgrade
Add a layer of salsa criolla (finely diced onion, pepper, and tomato) for added crunch and moisture.
Chef's Secret
Michelin TechniqueDon't rush the chimichurri; letting the garlic and herbs infuse in the oil and vinegar is essential for a professional finish.
Ingredients
Total time including resting: 25 min
Directions
Combine the parsley, garlic, vinegar, olive oil, and red chili flakes in a small bowl to prepare the chimichurri.
10 minGrill or pan-fry the chorizo sausages over medium heat, turning frequently until they are deeply charred and fully cooked.
12 minSlice the cooked sausages lengthwise to butterfly them, then sear the cut sides in the pan briefly for additional crust.
2 minSpread a thin layer of butter onto the cut sides of the baguettes and toast them in the pan until golden and crisp.
1 minNestle the butterflied sausage into the toasted bun and finish by spooning the chimichurri generously over the meat.
Wine Pairing
Bonarda
Red Wine
The BottleEl Enemigo Bonarda
Bonarda’s bold dark fruit and soft, approachable tannins are the perfect match for fatty, grilled chorizo. The wine’s natural herbal undertone complements the fresh chimichurri topping.
Nutrition per Serving
580
calories
20g
protein
30g
carbs
40g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Peppers
Charred bell peppers or pimientos add a smoky, soft vegetable element that pairs perfectly with the grilled sausage.
Ingredients
Directions
Preheat your grill to high heat, ensuring grates are clean and well-oiled.
Toss the whole peppers lightly with one tablespoon of olive oil to coat.
Place peppers directly over the flames, turning occasionally until charred and blistered on all sides, about 10–12 minutes.
Transfer to a bowl and cover tightly with plastic wrap for 5 minutes to steam; this eases skin removal.
Peel away the charred skins, discard the seeds, and slice the peppers into thick, rustic strips.
Arrange on a platter and dress with the remaining olive oil, sherry vinegar, garlic, salt, and pepper before serving immediately alongside the choripán.
Side Dish
Tomato Salad
A simple tomato, onion, and herb salad adds a fresh, juicy element that highlights the savoriness of the chorizo.
Ingredients
Directions
Place the shaved red onion in a small bowl of ice water for 5 minutes to crisp, then pat thoroughly dry.
Arrange the tomato wedges on a chilled serving platter.
Distribute the dried onion slices evenly over the tomatoes.
Whisk the olive oil, vinegar, salt, and pepper in a small bowl to emulsify.
Drizzle the vinaigrette sparingly over the salad just before service.
Garnish with torn cilantro leaves and serve immediately to maintain texture.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.