Authentic Argentinian Choripán with Fresh Chimichurri and Salsa

Choripán, the beloved Argentinian street food, brings together smoky grilled chorizo, fresh baguette, and zesty chimichurri. With a side of bright tomato-onion salsa, this sandwich is simple yet bursting with flavor. Perfect for cookouts or casual gatherings, it’s a handheld bite of Argentinian culture that’s sure to impress.

On a trip to Buenos Aires, I discovered the magic of Choripán—a warm, crusty baguette holding a juicy, charred chorizo, dressed with fresh chimichurri. The rich flavors and simple ingredients make this sandwich unforgettable. Now, whenever I crave that authentic taste, I fire up the grill and recreate the experience, complete with homemade chimichurri and salsa!

Why You’ll Love This Authentic Argentinian Choripán Recipe

• Authentic Flavor: This recipe captures the essence of Argentinian street food, with bold flavors in every bite.
• Homemade Chimichurri: The fresh chimichurri adds a vibrant, herby touch that complements the savory chorizo.
• Perfect for Grilling: With just a few simple steps, you can enjoy a smoky, charred sandwich straight from the grill.
• Bright Tomato Salsa: A fresh salsa topping gives each bite a juicy, refreshing kick.

Ingredients:

• Choripán:
  • 450g (1 lb) Argentinian chorizo sausages
  • 1-2 French baguettes, cut into pieces to match chorizo length
  • 1 tbsp olive oil
  • 240ml (1 cup) chimichurri
• Salsa:
  • 1 large tomato, diced
  • 1 small sweet onion, diced
  • ½ tsp kosher salt (Morton’s)
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar

Directions:

1. Prepare the Grill: Preheat the grill to medium-high heat, setting it up for direct grilling.
2. Make the Salsa: In a bowl, combine diced tomato, diced onion, 1 tbsp olive oil, red wine vinegar, and kosher salt. Mix well and set aside at room temperature.
3. Grill the Chorizo: Place chorizo sausages on the grill over direct heat. Turn frequently to achieve an even char on the outside, then remove from the grill.
4. Butterfly the Chorizo: Carefully cut each chorizo lengthwise along one side to open it up. Split the baguette pieces lengthwise like a hot dog bun and drizzle with a bit of olive oil.
5. Char the Bread and Chorizo: Place the cut side of each chorizo and baguette down on the grill. Grill until the inside of the chorizo is charred and the bread is golden brown. Flip the chorizo and add a spoonful of chimichurri to each, allowing it to cook briefly on the grill.
6. Assemble the Choripán: Remove the bread and chorizo from the grill. Place a chimichurri-dressed chorizo on each baguette piece and top with a generous spoonful of salsa. Serve hot and enjoy!

Notes:

• For the Best Chimichurri: Try to make chimichurri fresh for the most vibrant flavors; it’s easy and really elevates the sandwich.
• Variations: Add sliced jalapeños or pickled onions to the salsa for an extra kick.
• Serving Suggestion: Choripán is traditionally served with a cold beer or a glass of red wine—perfect for an authentic Argentinian experience!