Saucepan@saucepan · Shared this recipeFollowArgentinian · lunchChoripánA grilled Argentinian chorizo sandwich topped with a fresh recaito chimichurri and pickled onions.total20 minprep10 mincook10 minservings2Original recipe on loisa.comKeep this recipeAdd a copy of Choripán to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings2 garlic cloves2 tbsp Loisa Recaito1 handful cilantro, finely chopped0.5 handful parsley, finely chopped0.25 red onion, finely chopped0.5 red jalapeño, finely chopped0.5 tsp Loisa Organic OreganoLoisa Sal Marina, to tasteLoisa Black Pepper, to taste0.25 cup extra virgin olive oil2 tbsp red wine vinegar2 Argentinian chorizo parrillero links2 bread rollsPickled onions, for toppingStepsClear checksTap an ingredient or step to check it off.1Step 1: Mash the garlic cloves using your Loisa pilón. Combine garlic with Loisa Recaito, cilantro, parsley, red onion, red jalapeño, Loisa Organic Oregano, Loisa Sal Marina, Loisa Black Pepper, olive oil, and red wine vinegar. Mix well and set aside to let the chimichurri flavors come together.2Step 2: Slice the chorizo parrillero links lengthwise (but not all the way through), then press to open them flat. Grill the chorizo for 4–5 minutes per side, until nicely charred and cooked through.3Step 3: Slice the bread rolls and grill them for about 15 seconds per side to toast. Assemble each sandwich with grilled chorizo, a generous spoonful of chimichurri, and pickled onions. ¡Buen provecho!getsaucepan.com/r/fb0e1eb5-d761-4a5b-984f-2b2f86e0e60e · Original: https://loisa.com/blogs/comida-real/choripan?srsltid=AYCX9vKix4MALUP6SidBLseY6kT3Wd6jShsTNH4kOVMK9wYTbTGu3sQ1