Choripán is a BBQ “Asado” classic in Argentina, but also very popular in Uruguay and Chile. This Argentinian Choripán is made with Tropical Argentinian Chorizo inside a grilled baguette-style bread and topped with Tropical Mozzarella Cheese and chimichurri sauce.
- 4 garlic cloves
- ¾ cup chopped parsley
- 1 tablespoon of ground chili
- ½ cup of extra virgin olive oil
- ½ cup of vinegar
- 1 teaspoon of coarse salt
- Chop the parsley coarsely, and set aside.
- Smash garlic with a pinch of salt in a mortar and press to form a rough paste, then drizzle in 1 tablespoon of olive oil and keep pressing the garlic and oil around the mortar until it mixes well. Or put all the ingredients in a food processor.
- Add parsley, ground chili, and salt to the mortar and combine. Cover the mix with vinegar and the remaining oil.
- Cook the chorizos in a grill or grill-style skillet. No oil necessary. Turn them a few times until browned on all sides.
- Cut bread the same length as the chorizos and open on one side. Put them on the grill to warm them a little.
- Spread chimichurri on the interior of each bread slice.
- When the chorizos are done, remove them from the grill. Cut them on the side without going all the way, making a butterfly shape and put them inside each piece of bread.
- Immediately sprinkle with Mozzarella and serve.