How To Make: CHORIPÁN (A Trip to Argentina)

chorizo

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

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

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: store-bought chimichurri

Salsa verde can be a lighter option, and store-bought is often more affordable.

Wash and rough chop cilantro, thyme, parsley, and basil for the chimichurri.

Peel and crush garlic.

Measure out spices: salt, pepper, red chili flakes, oregano, and cumin.

Add everything into a blender with 1/2 cup of red wine vinegar and olive oil, and pulse on low.

Pour chimichurri into a bowl and set aside.

Dice half of an onion and three Roma tomatoes, removing seeds.

Add juice of half a lemon, 1 tablespoon of olive oil, and red wine vinegar (added off camera) to the diced mixture, along with salt and pepper to taste.

Cut green onions and bolitos in half, then toast them.

Grill the chorizo until cooked through, turning occasionally.

Slice the bolitos down the middle and sear them again on both sides.

Grill peppers until cooked.

Assemble the sandwich with chimichurri, chorizo, salsa Criolla, and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens