Choripán (chorizo baguette with chimichurri sauce)

January 12, 2015 (Last Updated: January 11, 2019)
Choripán recipe

Choripán (chorizo baguette with chimichurri sauce)

Serves: 4
Cooking Time: 20 mins


  • Chimichurri sauce

  • 2 large handfuls fresh flat-leaf parsley, finely chopped + extra, to garnish
  • 2 garlic cloves, peeled and crushed
  • 30ml (2 tbsp) fresh oregano
  • 30ml (2 tbsp) red wine vinegar
  • 80ml olive oil
  • zest of 1 lemon
  • squeeze of lemon juice
  • 1 green chilli, seeded and finely chopped
  • pinch smoked paprika
  • salt and freshly ground black pepper, to taste
  • Choripan

  • olive oil, to fry
  • 4 chorizo sausages,
  • lightly scored at 2cm intervals
  • 4 mini baguettes



For the chimichurri sauce, combine all of the ingredients in a bowl and adjust the seasoning to your taste. Set aside.


For the choripán, heat a little olive oil in a pan over medium-high heat and fry the chorizo for a couple of minutes to heat through and char slightly.


Serve the chorizo in mini baguettes, drizzled with chimichurri and garnished with parsley.

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