Choripán Recipe

Prepare chimichurri

Finely chop the parsley and oregano leaves (if using fresh). Mince the garlic. In a medium bowl combine chopped parsley, oregano, and minced garlic. Add red wine vinegar, red pepper flakes, kosher salt, and freshly ground black pepper. Stir in the olive oil until fully incorporated. Taste and adjust salt, pepper, or vinegar as needed. Let rest at room temperature for at least 15–30 minutes to allow flavors to meld (can be made several hours ahead and refrigerated; bring to room temperature before serving).

Preheat and prepare grill or pan

Preheat a grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or cast-iron pan over medium-high heat. If using a skillet, add a thin film of oil and let it heat until shimmering.

Cook chorizos

Using a fork, poke each chorizo a couple times to prevent bursting. Place sausages on the grill or in the skillet. Cook, turning occasionally, until evenly browned and cooked through, about 10–14 minutes depending on thickness. Internal temperature should reach 160°F (71°C) for fresh pork sausage. If sausages brown too quickly, move to a cooler part of the grill or lower the heat and continue cooking until done.

Rest sausages briefly

Remove the sausages from heat and let rest 3–5 minutes to redistribute juices.

Prepare rolls

While sausages cook, split the rolls lengthwise without cutting through completely. Lightly butter the cut sides. Toast the rolls cut-side down on the grill or in a skillet until golden and crisp, about 1–2 minutes.

Assemble choripán

Place one cooked chorizo in each toasted roll. Spoon a generous amount (about 1–2 tablespoons) of chimichurri over the sausage. Add optional toppings: sliced grilled onions, pickled jalapeños, and a squeeze of lime if desired. Serve immediately while hot.

If using sliced grilled onions, cook them in the same skillet or on the grill after the sausages have finished: slice one medium onion, toss with a little oil, and cook over medium heat until soft and charred in spots, about 8–10 minutes. Warm pickled jalapeños briefly on the grill if you like. Serve lime wedges alongside for squeezing.