The ultimate Argentinian fast food: Choripan with chimichurri sauce. This is so simple yet so full with strong flavors.
Chimichurri sauce is a star by itself. This is by no means a sauce for the faint of heart. Strong garlicky notes, spicy chili and the sour touches of apple vinegar and lime juice; It’s a flavor bomb!
In Venezuela, my mother called it “mojo” sauce, and besides BBQ meat, we used to also cover our tapiocas — Yuca —- and O.M.G those were the best Sunday BBQs of my life.
Chimichurri is often used in BBQs with meat, chicken and of course sausages. And in this case, we are going to use it as a dressing for our choripanes.
Choripan basically means:
“Chori”: Chorizo sausage
“Pan”: Bread
And it is exactly what the name says: a large baguette type bread filled with grilled chorizo, sausages and covered with sauces.
It can’t get easier than this.
But what about the mystical chimichurri sauce?
Easy too.
You probably already have all the ingredients in your fridge and in your pantry. And the recipe is simply processing the ingredients in the food processor for a minute. A single minute.
This time I made 2 big baguettes (one for my boyfriend and one for me), but you can buy as many sausages and as much bread as you want and then throw a choripan party.
The chimichurri for this recipe will give you roughly a cup of sauce. And this can last for several choripanes. The great part is that you can store this sauce in a well-sealed container and it can last up to 2 months. The base is basically oil and vinegar and they don’t spoil easily.
So there you have a delicious sauce that you can make in 1 minute and last up to 2 months!
