#24 Choripán Recipe

Prepare chorizos

Preheat a grill, grill pan, or skillet over medium-high heat. Lightly score the chorizo casings in 2–3 places to prevent bursting. If sausages are thick, you can halve lengthwise but keep whole for traditional choripán. Brush sausages lightly with olive oil.

Grill or pan-sear the chorizos, turning frequently, until evenly browned and cooked through, about 10–12 minutes depending on thickness (internal temp ~160°F/71°C for pork). If using a grill, cook over direct heat and move to indirect for final cooking if they char too quickly. Once cooked, remove from heat and let rest 3–4 minutes.

Meanwhile, split the baguette lengthwise without cutting all the way through so it opens like a book, or cut into four 3–4 inch sections if serving individually. Lightly toast on the grill or in the oven (400°F/200°C) for 3–5 minutes until crisp on the cut side. Brush cut surfaces with a little olive oil before toasting if desired.

Slice each cooked chorizo in half lengthwise (optional) so it sits flat in the bread, or leave whole and place into the baguette. Place sausages into toasted baguette sections.

While chorizos cook, make the chimichurri. Finely chop the parsley and oregano (or use a food processor and pulse briefly to avoid puréeing). Place into a medium bowl with the minced garlic.

Add red wine vinegar, extra-virgin olive oil, red pepper flakes, smoked paprika (if using), coarse salt, black pepper, and lemon juice. Stir to combine. Taste and adjust salt, acidity, or heat as needed. Let rest at room temperature for at least 10 minutes to allow flavors to meld. (Can be made up to 24 hours ahead and refrigerated; bring to room temp before serving.)

Season tomato slices with the 1/4 tsp salt and a light grind of black pepper; set aside so juices release slightly.

Spread a generous tablespoon of chimichurri onto the bottom half of each toasted baguette piece. Place a lettuce leaf on top of the chimichurri to act as a barrier (keeps bread from getting soggy).

Lay the hot chorizo into the baguette on top of the lettuce. Spoon additional chimichurri over the sausage (about 1–2 tbs each, or to taste). Add tomato slices and a few thin rings of red onion, if using.

Close the sandwich and press gently. Serve immediately while sausages are hot and chimichurri is bright. Provide extra chimichurri at the table.