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Choripan

Prep Time 15 minutes
Cook Time 18 minutes
Servings 2
Calories 904kcal

Ingredients

Chimichurri Sauce:

  • 1 cup Fresh parsley finely chopped
  • 1/4 cup Fresh oregano finely chopped
  • 3 cloves Garlic minced
  • 1/4 cup Red wine vinegar
  • 1/2 tsp Red pepper flakes (adjust to taste)
  • 1/2 cup Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Choripan

  • 8 oz Chorizo sausage links
  • 1 Baguette cut into 6-inch pieces or sub rolls
  • 2 oz Pita chips
  • ½ cup Hummus

Coconut Water

  • 24 oz Coconut water
US Customary - Metric

Instructions

  • Prep all Ingredients per instructions above.
  • Make Chimichurri Sauce: In a bowl, combine the chopped parsley, chopped oregano, minced garlic, red wine vinegar, and red pepper flakes. Slowly drizzle in the olive oil while whisking continuously to emulsify the sauce. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
  • Grill the Chorizo Sausages: Place the chorizo sausages on the preheated grill or griddle. Cook the sausages for about 6-8 minutes, turning occasionally, until cooked through and nicely charred.
  • Toast the Baguette: While the sausages are grilling, cut the baguette in half horizontally. Toast baguettes on the grill or in a toaster until light golden brown.
  • Assemble the Choripan: Place a grilled chorizo sausage in the baguette.
  • Add Chimichurri Sauce: Drizzle a generous amount of chimichurri sauce over the grilled chorizo sausages.
  • Serve the Choripan alongside pita chips and hummus with a glass of cold coconut water.

Nutrition

Calories: 904kcal | Carbohydrates: 75g | Protein: 28g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1248mg | Potassium: 1311mg | Fiber: 11g | Sugar: 13g | Vitamin A: 3266IU | Vitamin C: 70mg | Calcium: 252mg | Iron: 9mg