Easy to Make Homemade Argentinean-style Choripán

What You Need

Chorizo: 4 fresh, uncured Argentine-style sausages (or Italian also works).
Note: Do not use Mexican chorizo, which is a crumbly, loose meat.

Bread: 4 crusty French rolls, single baguettes (approx. 15cm), or "pan francés"





Chimichurri Sauce
• A handful of fresh parsley.
• 3–4 cloves garlic.
• 2 tbsp fresh oregano (or 1 tsp dried).
• 1/3 cup red wine vinegar.
• 1/2 cup extra virgin olive oil.
• 1 chili paprika or 1 tsp red chili flakes.
• Salt and black pepper.
• Optional: 1/4 cup water to mellow the acidity.

Steps

1. Prepare the Sauces
   Finely chop the fresh parsley, mince the garlic cloves and dice the paprika. Mix all chimichurri ingredients in a bowl. Let the sauce rest at room temperature for at least 30–60 minutes (or up to 24 hours in the fridge) to allow the flavors to meld.
2. Cut the Chorizo "Butterfly" (mariposa)
   For the most authentic street-style finish slice the sausages lengthwise (but not all the way through).
3. Cook the Chorizo
   Place the sausages on the pan and cook for 8-12 minutes, or on a grill for 15–20 minutes, turning regularly until the casing is crispy and they are cooked through. If using a pan, make sure to keep the leftover juices for the next step.
4. Toast the Bread
   Slice your rolls lengthwise. Place them cut-side down on the grill for 1–2 minutes to lightly toast and soak up any stray chorizo juices.
5. Assembly
   Place the butterflied sausage inside, spread a generous amount of chimichurri on top, and serve immediately.