Choripán con Chimichurri – Uruguayan Recipe (2024)

5 from 4 votes

Course: Meat Recipes

Cuisine: Argentinian, Uruguayan

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Author: Adina

Chimichurri sauce:

• ▢ 1 cup fresh parsley chopped
• ▢ ½ cup fresh oregano chopped or 1 teaspoon dried oregano
• ▢ 5 garlic cloves
• ▢ 1 small red chili pepper or 1 teaspoon red chili pepper flakes
• ▢ 3 tablespoons red wine vinegar
• ▢ 2 tablespoons water
• ▢ 1 to 1 ½ teaspoons fine sea salt as needed
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 tablespoon lemon juice
• ▢ ½ cup olive oil 125 ml

Tomato and Onion Salsa:

• ▢ 2 medium ripe tomatoes 12 oz/ 350 g
• ▢ 1 small red onion about 65 g/ 2.5 oz
• ▢ 2 tablespoons olive oil
• ▢ 1-2 tablespoons lemon juice to taste
• ▢ fine sea salt and pepper

Choripán:

• ▢ 6 small fresh chorizo sausages
• ▢ 6 small baguettes about 4.5-5.5 inches/ 12-14 cm long

Chimichurri:

• Chop the fresh parsley and oregano. Set aside.

  1 cup fresh parsley + ½ cup fresh oregano

• Combine sauce: Grate the garlic cloves and place them into a small bowl. Add the finely chopped chili or the chili flakes. Add the red wine vinegar, water, 1 teaspoon salt, pepper, and 1 tablespoon lemon juice. Stir well.

  5 garlic cloves + 1 small red chili pepper + 3 tablespoons red wine vinegar + 2 tablespoons water + 1 to 1 ½ teaspoons fine sea salt + ¼ teaspoon ground black pepper + 1 tablespoon lemon juice

• Slowly add the olive oil while stirring so that the mixture emulsifies slightly. Stir in the chopped herbs. Adjust the taste with more salt and lemon juice, if necessary.

  ½ cup olive oil/ 125 ml

• Cover and let stand at room temperature for about 30 minutes to allow the flavors to develop.

• The chimichurri sauce can be made in advance and stored in the fridge. Take out of the fridge about 30 minutes to 1 hour before serving to allow the sauce to reach room temperature (Note 1).

Tomato and onion salsa:

• Salsa: Deseed the tomatoes and dice them. Chop the onion finely. Mix the tomatoes and the onions in a bowl and add the olive oil, lemon juice, and salt and pepper to taste. Set aside.

  2 medium ripe tomatoes + 1 small red onion + 2 tablespoons olive oil + 1-2 tablespoons lemon juice + fine sea salt and pepper

Choripán:

• Cook chorizo: Heat a grill pan. Brown the chorizo sausages on all sides, turning often. When deeply brown all over, remove them from the pan, cut them lengthwise, and place the halves back into the pan, cut side down. Grill for another 2 or 3 minutes until cooked through. Remove them from the pan and wipe the grill pan clean with paper towels.

  6 small fresh chorizo sausages

• Heat bread: Cut the baguettes lengthwise. Grill them in the grill pan, cut side down, until lightly crispy on the cut side. Alternatively, you can split them and warm them in the hot oven at 400°F/ 200°C for 5-8 minutes or until hot and slightly crispy.

  6 small baguettes

Assemble sandwiches:

• Add a generous spoonful of the chimichurri sauce on one of the bread halves, place the chorizo halves on top and add some more sauce over the sausages. Add some tomato and onion salsa and top with the second baguette half.

The oil might look weird after being in the fridge overnight, but it will return to normal at room temperature.