Lynette !


Argentinian Street Food.


★★★★★ 2 votes

15 Min
20 Min


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chorizo sausages, uncooked
baguette or french bread


1/2 c
parsley, chopped
2 Tbsp
fresh oregano, chopped
4 clove
garlic, crushed
1/2 c
green onions, finely diced
1 small
red chile pepper, seeded and diced
2 Tbsp
red wine vinegar
1 Tbsp
lemon juice, fresh
1/2 c
olive oil
salt, to taste
black pepper, to taste
tomato salsa, to garnish
pickled red onions, to garnish
avocado, diced, to garnish

How to Make Choripan


  • 1For the chimicurri: Combine all the ingredients together in a medium sized bowl and mix well. Can be made ahead of time and kept in the fridge until ready to use.
  • 2Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.
  • 3Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
  • 4Place a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri, tomato and onion salsa, pickled onions and guacamole. Garnishes are optional and you choose which ones you want!

Printable Recipe Card

About Choripan

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: American

Show 6 Comments & Reviews

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