Chorizo Criollo off the Asado with Chimichurri
Juicy Argentine beef-and-pork chorizo cooked on the asado grill, served in a crusty marraqueta roll with chimichurri — the famous choripán.
5mPrep
15mCook
2Servings
540Calories
28gProtein
Ingredients
- 2 wholechorizo criollo
- 2 wholemarraqueta bread roll
- 15 gparsley
- 3 wholegarlic cloves
- 20 mlred wine vinegar
- 40 mlolive oil
- 2 goregano
- 2 gcoarse salt
Ingredients
- 2 whole chorizo criollo
- 2 whole marraqueta bread roll
- 15 g parsley
- 3 whole garlic cloves
- 20 ml red wine vinegar
- 40 ml olive oil
- 2 g oregano
- 2 g coarse salt
Instructions
- Grill chorizo over medium heat 15 min, turning frequently.
- Make chimichurri: blend parsley, garlic, vinegar, oil, oregano, salt.
- Split rolls; grill cut-side down 1 min.
- Place chorizo in roll; top generously with chimichurri.
- Serve immediately.