Choripán

Ingredients

• • 1 lb fresh chorizo sausages, casings removed

• • 4 soft French rolls, split open
  • 1/4 cup chimichurri sauce, homemade or store-bought
  • 1 tbsp rich extra virgin olive oil

• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. 1. Heat a grill or skillet to medium-high (400°F). Brush the chorizo with olive oil and season with salt and pepper.

1. 1. Grill the chorizo for 4-5 minutes per side, until deeply charred and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
   2. While the chorizo cooks, lightly toast the French rolls on the grill for 1-2 minutes, until golden but still soft inside.
   3. Slice the cooked chorizo lengthwise, then stuff each roll with a generous portion. Tip: The chorizo should be piping hot when assembling for maximum flavor.

1. Drizzle each choripán with chimichurri sauce. Tip: For extra zest, add a squeeze of fresh lemon juice to the chimichurri.

Kick back and savor the smoky, spicy chorizo paired with the herby, tangy chimichurri. The soft rolls soak up all the juicy goodness, making every bite a flavor explosion. Serve with a cold beer for the ultimate street food experience.