Choripan Recipe. I can't think of a better combination. A good French roll, Argentine chorizo, and chimichurri. It just doesn't get any better.
|oregano (dried)||1/4 tsp|
|red pepper flakes||1 pinch|
|cumin seed||3/4 tsp|
|salt||1/2 tsp||to taste|
|black pepper||1/2 tsp||to taste|
|olive oil||2 Tbsps|
|canola oil||1/4 cup|
|balsamic vinegar||2 Tbsps|
|white distilled vinegar||1/2 cup|
- In a glass bowl combine the minced parsley and diced garlic.
- Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
- Add the olive oil and canola oil and mix with a spoon.
- Add the balsamic vinegar and white vinegar and mix again.
- Taste. Adjust mixture by adding more of the oils, vinegars and salt & pepper. For the best results let the mixture stand for 2 hours at room temperature.
- If you are using a gas grill set the temperature to medium. If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
- Poke holes in the chorizo and place on the grill. Grill for 8 to 10 minutes per side.
- Slice the French roll on one side to open up. Place on the grill to toast.
- Place a chorizo inside of the roll. Spoon the chimichurri over the chorizo.
A sandwich is an amazing layer of flavors and textures. You start with the first bite where you experience the crunch of the bread followed by the chimichurri that has soaked into the bread. Which is then followed by the delicious flavor of Argentine chorizo. So good.