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
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.
**Disclaimer: We are a participant in the Amazon Services LLC Associates Program. Some of our links are affiliate links
But what about the mystical chimichurri sauce?
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!
- 4 pork sausages for bbq
- 2 baguettes
- 1 tbsp butter
- ½ onion
- ½ chili pepper
- ½ cup fresh parsley
- ½ cup olive oil
- 2 tbsp apple vinegar
- 1 lime juice
- 3 garlic cloves
- 1 tsp oregano
- 1 tsp salt
Cut the baguettes lengthwise without cutting through completely. Spread some butter and bake the bread for 5 minutes at 180ºC (350ºF).
Cut the sausages lengthwise without cutting through completely. Cook them in a grill or a cast iron pan until both sides are brown and fully cooked. About 5 minutes each side over medium heat.
In a food processor toss all the ingredients for the chimichurri sauce and process for a minute or less in medium speed. It is important that you check that the onion is still in small chunks and not blended into the sauce. Try to stop every few seconds to check. The sauce must have small chunks of onion, garlic, and parsley. You can check the picture above for reference.
Fill the baguettes with the sausages and cover with chimichurri. Enjoy!
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.