CHORIPÁN - ARGENTINE STREET FOOD | ALL AMERICAN COOKING

chorizo

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat while pork sausage is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is often cheaper.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity with potential health benefits, while white vinegar is less expensive.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro provides a fresh flavor and is often less costly than parsley.

Make chimichurri by chopping fresh oregano and parsley and adding to a bowl.

Slice green onions and mince them before adding to the bowl.

Mince three cloves of garlic and add to the bowl.

Chop shishito peppers and add to the bowl.

Juice half a lemon into the bowl and add crushed red pepper flakes and red wine vinegar.

Slowly drizzle in about a quarter cup of olive oil and mix until combined.

Season chimichurri with kosher salt and black pepper, mixing well.

Prepare salsa Crayola by chopping one medium white onion, three Roma tomatoes, one red bell pepper, and three Fresno chilies, and adding to a bowl.

Juice the other half of the lemon into the salsa bowl and add red wine vinegar and olive oil, mixing well.

Preheat the grill and prepare the chorizo by making slashes in it.

Grill the chorizo for 10 to 15 minutes, turning frequently until cooked through.

Cut the grilled chorizo in half and grill cut side down for color.

Grill the sub bun until toasted.

Assemble the choripán by spreading chimichurri on the grilled bread, adding the sausage, and topping with salsa Crayola.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary