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Choripán with Chimichurri

Grilled Argentine chorizo in a crusty roll, topped with a bright, garlicky parsley chimichurri.

By Wanda Oyola 50 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Grilled chorizo sausages with char marks in a split crusty roll, topped with green chimichurri, on a wooden board.

Choripán is the sandwich of every Argentine asado and soccer stadium: a juicy grilled chorizo tucked into a crusty French roll and topped with plenty of chimichurri, the tangy sauce of parsley, garlic, oregano, vinegar and olive oil. It is simple, it feeds a crowd and it is the first thing to come off the grill while the bigger cuts cook.

The Thermomix® TM7™ makes the chimichurri in under a minute, chopping the garlic and parsley into small pieces without turning them into a paste, which is what gives the sauce its texture. While it rests, you grill the chorizos on an outdoor grill or a grill pan on the stove and toast the rolls.

Made in the Thermomix® TM7™

Choripán with Chimichurri

Makes: 6 sandwiches and about 1 1/4 cups of chimichurri

  • Prep15 min
  • Cook20 min
  • Total50 min
  • Serves6

Ingredients

For the chimichurri

For the choripán

Instructions

  1. Place the garlic and chili in the mixing bowl, chop 3 sec/speed 7 and scrape down the sides.
  2. Add the parsley and chop 4 sec/speed 6. Scrape down and check the texture: you want small pieces, not a paste.
  3. Add the oregano, salt, pepper, vinegar, water and olive oil and mix 5 sec/reverse/speed 2. Transfer the chimichurri to a jar and let it rest for at least 30 minutes.
  4. Heat an outdoor grill or a grill pan on the stove to medium. Grill the chorizos for 15 to 20 minutes, turning them often, until browned and 71°C (160°F) in the center.
  5. Split the rolls lengthwise without cutting all the way through and toast the cut sides on the grill for 1 minute.
  6. Place a chorizo in each roll, spoon plenty of chimichurri on top and serve right away, with more chimichurri on the side.

Tips

  • Chorizo mariposa: cut each raw chorizo lengthwise almost all the way through, open it like a book and grill it 4 to 5 minutes per side. It cooks faster and fits the bread better.
  • Use fresh Argentine-style chorizo, sold as chorizo parrillero at Latin markets and many supermarkets. Soft Mexican chorizo and dry-cured Spanish chorizo do not grill the same way.
  • Chimichurri keeps 1 week in the fridge. Let it come to room temperature and stir it before serving; it is also great on steak, chicken and grilled vegetables.
  • For a party tray, slice the grilled chorizos and serve them on toasted baguette slices with a spoonful of chimichurri.

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