The Choripán (Chori) is a chorizo sandwich often found as a street food or appetizer in Argentina, particularly for sporting events. Garnishes vary according to region, but I found most recipes paired the sandwiches with a Salsa Criolla (Creole Sauce) and Chimichurri. Other varieties and toppings have spread throughout South and North America.
We have had some warmer temperatures outside between the random snow storms lately, but if it is too cold to grill outside, you can always cook the chorizo on an indoor grill or under the broiler.
Chimichurri is a garlicky Argentinian herb sauce used as a marinade and accompaniment to grilled meats. Fresh parsley (and occasionally cilantro is added) is seasoned with vinegar, oil, garlic, oregano, and paprika. Other ingredients like bay leaves or lime juice may also be added. Rub the dried oregano between your fingers as you add it to the chimichurri to help bring out the flavor. You can also use chopped fresh oregano. If you don’t have smoked hot paprika, substitute with 1/2 teaspoon red pepper flakes.
Salsa Criolla is an Argentinian Creole Sauce with onion, tomato, and pepper. It also often accompanies grilled meats such as beef, pork, or lamb. Adjust the oil, vinegar, salt, and pepper on your salsa criolla as needed to taste.
This recipes uses fresh, raw Argentinian-style chorizo, not the Spanish chorizo that is dried nor the Mexican chorizo that has different spices. Argentinian chorizo is made from a combination of pork and beef or veal. It is available in some larger supermarkets such as Wegmans or International Markets with a South American section. If you are unable to locate chorizo, the salsa criolla and chimichurri are a delicious way to dress up an American hot dog or Italian sausage. Here is a recipe to make your own Argentinian chorizo. You could also use morcilla, blood sausage, to make Morcipán.
You can leave the chorizo whole while grilling them, but traditionally they are split 3/4 through lengthwise in a butterfly/mariposa cut after cooking through. They are then laid flat on the grill and charred further on each side before serving.
Choripán (Argentinian Chorizo, Chimichurri, and Salsa Sandwiches)
Adapted from Vintage Kitchen
2 tablespoons red wine vinegar
3 tablespoons water
2 garlic cloves, finely minced
1 tablespoon dried oregano
1 tablespoon smoked hot paprika
1/4 cup finely chopped fresh parsley
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 red onion, diced
1 large tomato, seeded and diced
1/2 red bell pepper, seeded and finely diced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
6 fresh Argentinian chorizo
6 french bread buns such as demi-baguettes
To make the chimichurri: In a medium bowl, mix together the vinegar, water, garlic, oregano, paprika, parsley, olive oil, salt, and pepper until combined. Cover and refrigerate until ready to use.
To make the salsa: In a medium bowl, mix together the onion, tomato, pepper, and parsley. Season with the olive oil, red wine vinegar, salt and pepper.
Preheat the grill. If needed, prick the chorizo to help release the fat. Arrange the chorizo on the grill and cook, turning occasionally, until cooked through, about 20 minutes. If desired, cut through the chorizo lengthwise 3/4ths of the way, leaving one side attached butterfly/mariposa-style, and place back on the grill to char on each side. If desired, slice the bread open and warm slightly on the grill.
Spread some salsa on one side of each of the sliced buns. Top with chorizo, chimichurri, and more salsa. Serve immediately.