How to Make Choripanes | Hilah Cooking

chorizo

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: olive oil + vinegar

Salsa verde offers a fresh flavor with fewer calories.

fresh bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber and nutrients.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide sweetness without heat.

Start by making the chimichurri sauce.

Combine 1/4 cup water and 6 tablespoons red wine vinegar in a bowl.

Add 2-3 tablespoons of garlic, salt, and black pepper to the mixture.

Add oregano to taste, adjusting based on preference.

Stir in red pepper flakes to taste, adding more for spiciness if desired.

Pour in olive oil and whisk to emulsify the mixture.

Add chopped flat leaf parsley, including the stems, to the chimichurri.

Add 3 small bay leaves to the sauce.

Let the chimichurri sit for half an hour, or overnight for better flavor.

Prepare the grill and heat it until smoking hot.

Place Argentinian chorizo on the grill, rotating until crispy and juices are released.

Once the chorizo is popping open, remove it from the grill and butterfly it to expose the insides.

Return the butterflied chorizo to the grill, placing it face down to get grill marks and crisp it up for another 2-3 minutes.

While the chorizo finishes cooking, prepare the bread by opening a baguette.

Fill the baguette with the grilled chorizo, pressing it down to soak up the sausage juices.

Generously spoon chimichurri sauce over the chorizo in the baguette.

Cut the sandwich into portions and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens