Choripan (Argentinian chorizo roll)

Name: Choripan recipe (Argentinian chorizo roll)
Yield: 4
Ingredients: 4 fresh chorizo; 1 baguette, cut into four pieces the same length as your chorizo; 187.50 ml flat-leaf parsley; 82.50 ml oregano; 1 garlic clove; 1/2 tsp chilli flakes; 165.00 ml extra virgin olive oil; 60ml red wine vinegar; 1/2 small white onion, finely chopped; 200g grape tomatoes, quartered; 1/2 small red capsicum, seeded and finely chopped; 40.00 ml coarsely chopped coriander; 1 garlic clove, crushed; 40.00 ml extra virgin olive oil; 20.00 ml red wine vinegar, or to taste

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by Emma Knowles

Jul 05, 2022

“This salsa-laden Argentinian chorizo roll could well be the ultimate hot dog. Fresh chorizo is barbecued to smoky deliciousness, then stuffed into a bun and drizzled with not one, but two sauces – chimichurri and salsa criolla. This is a serious roll-up-your-sleeves kind of dish, so make sure you have a napkin handy.”

4 fresh chorizo
1 baguette, cut into four pieces the same length as your chorizo

Chimichurri

3/4 cup flat-leaf parsley
1/3 cup oregano
1 garlic clove
1/2 tsp chilli flakes
2/3 cup extra virgin olive oil
1/4 cup (60ml) red wine vinegar
1/2 small white onion, finely chopped

Salsa criolla

200g grape tomatoes, quartered
1/2 small red capsicum, seeded and finely chopped
1/2 small white onion, finely chopped
2 tbs coarsely chopped coriander
1 garlic clove, crushed
2 tbs extra virgin olive oil
1 tbs red wine vinegar, or to taste

Method

1.

For the chimichurri, place parsley, oregano, garlic, chilli flakes, oil and vinegar in a food processor or blender and whiz until very smooth. Season to taste, then stir in the onion. Set aside until required or refrigerate for up to 1 week.
2.

For the salsa criolla, stir all ingredients in a bowl to combine, then season to taste. Set aside until required.
3.

Heat a barbecue or chargrill pan over medium heat. Add chorizo and grill, turning occasionally, for 6-7 minutes until almost cooked through. Transfer to a board and cut chorizo in half lengthways, then grill, cut-side down, until cooked through. Transfer to a plate.
4.

Split each baguette in half, then grill cut-side down for 1-2 minutes to lightly toast. Spread each baguette with a little chimichurri, fill with chorizo and spoon over salsa criolla and remaining chimichurri to taste.