Classic Choripán with Chimichurri and Salsa Criolla

Why You’ll Love This Recipe

• Big, bold flavors: smoky sausage, garlicky chimichurri, and bright, crunchy salsa criolla.
• Fast cook: sauces mix up in minutes; sausages grill in about 15 minutes.
• Street-food vibes at home: messy, juicy, totally satisfying.
• Flexible: grill or stovetop, mild or spicy, crusty baguette or your favorite roll.

Grocery List

• Produce: Flat-leaf parsley, fresh oregano (or dried), garlic, red onion, red bell pepper, plum tomato, optional red chile or red pepper flakes, lemon (optional)
• Dairy: None
• Pantry: Argentine-style pork chorizos, crusty rolls, extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, smoked paprika (optional), sugar (optional)

Full Ingredients

Chimichurri

• 1 cup finely chopped flat-leaf parsley (about 1 small bunch)
• 3 tbsp finely chopped fresh oregano (or 1 tbsp dried oregano)
• 4 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (or to taste)
• 1/2 tsp smoked paprika (optional, for extra smokiness)

Salsa Criolla

• 1/2 medium red onion, very thinly sliced
• 1 medium plum tomato, seeded and diced small
• 1/2 red bell pepper, diced small
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch of sugar (optional, to balance acidity)

Choripán & Assembly

• 4 Argentine-style pork chorizos (fresh, uncooked; 4–5 oz each)
• 4 crusty rolls (about 6 inches each), such as mini baguettes or bolillos
• Lemon wedges and flaky sea salt for serving (optional)

Step-by-Step Instructions

Step 1: Mix the chimichurri

In a small bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, salt, pepper, red pepper flakes, and smoked paprika if using. Stir until the herbs are evenly hydrated. Let stand at least 15 minutes for the flavors to bloom. For maximum flavor, make it first so it rests while you cook.

Step 2: Make the salsa criolla

In a separate bowl, combine red onion, tomato, red bell pepper, parsley, red wine vinegar, olive oil, salt, pepper, and a pinch of sugar if your tomatoes are very tangy. Toss well and let sit 10 minutes to soften the raw onion’s bite.

Step 3: Preheat the grill (or skillet)

Heat a gas or charcoal grill to medium-high (about 425°F). Scrub and oil the grates. No grill? Heat a cast-iron skillet or grill pan over medium-high until lightly smoking; film with a teaspoon of oil.

Step 4: Grill the chorizos

Place chorizos on the hot grill. Cook 12–14 minutes total, turning every 3–4 minutes, until deeply blistered with some char and an instant-read thermometer in the center reads 160°F. If they flare up, move to a cooler zone. Rest sausages 2 minutes on a plate to keep them juicy.

Step 5: Toast the rolls and split the links

Split the rolls lengthwise without cutting all the way through. Toast cut sides on the grill 1–2 minutes until crisp at the edges. Split each sausage lengthwise almost through (butterfly) to expose the juicy interior and increase the saucy surface area.

Step 6: Assemble and serve

Nestle a butterflied chorizo into each roll. Spoon over plenty of chimichurri so it soaks into the bread, then add a generous spoonful of salsa criolla. Finish with a squeeze of lemon and a pinch of flaky salt if you like. Serve immediately while hot and messy.

Pro Tips

• Use fresh Argentine-style pork chorizo (raw), not Spanish cured chorizo. The fresh kind grills and bursts with juices.
• Don’t over-chop chimichurri into a paste; a loose, chunky texture clings better and tastes brighter.
• If your grill runs hot, cook sausages over direct heat to color, then finish over indirect heat to 160°F.
• Butterflying after grilling gives you crisp edges and lots of saucy coverage in the roll.
• Let the sauces rest: even 15–30 minutes smooths the flavors and softens the onion in the criolla.

Variations

• Provo-chori: Top the butterflied sausage with a thick slice of provolone on the grill; melt until bubbling, then assemble with chimichurri and criolla.
• Extra picante: Add 1 finely minced fresh red chile to the chimichurri or swap in hot ají molido for the red pepper flakes.
• Stovetop weeknight: Sear sausages in a cast-iron skillet 10–12 minutes, turning, then toast rolls cut-side down in the same pan.

Storage & Make-Ahead

Chimichurri keeps up to 1 week refrigerated in a covered jar; bring to room temp and stir before serving. Salsa criolla is best fresh but holds 2–3 days refrigerated. Cooked chorizos keep 3–4 days in an airtight container; reheat gently in a covered skillet over medium-low with a splash of water. Rolls can be split and frozen up to 1 month; toast from frozen.

Nutrition (per serving)

Approximate per sandwich: 780 calories; 46 g fat; 52 g carbohydrates; 29 g protein; 3 g fiber; 1,450 mg sodium. Values will vary based on sausage, bread, and how much sauce you use.