Choripán is simple. So simple that people get confident and make it badly. Chorizo burnt on the outside and raw on the inside. Hard bread that falls apart. Watery chimichurri that drips everywhere.

To avoid the most common mistakes when making choripán, read our guide of 10 mistakes you must not make when making choripán.

This is the traditional Argentine recipe, the one that’s been passed from parrillero to parrillero for decades. No weird tricks or gourmet ingredients.

Ingredients (4 choripanes)

Chorizos:

  • 4 fresh parrillero chorizos (4.2-5.3 oz / 120-150g each)
  • Type: criollo parrillero chorizo (80% pork, 20% beef)

Bread:

  • 4 French bread rolls (pan Felipe)
  • Fresh from the day
  • Size: 7-8 inches (18-20cm)

Chimichurri:

  • 1 cup finely chopped flat-leaf parsley
  • 1/2 cup oil (olive or sunflower)
  • 4 finely chopped garlic cloves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon sweet paprika
  • Salt and black pepper

Chimichurri Preparation (3+ hours before)

Step 1: Chop the parsley finely with a knife. DON’T use a food processor, it gets pasty.

Step 2: Chop the garlic very fine, almost like a paste.

Step 3: In a bowl: parsley + garlic + oregano + paprika + salt + pepper.

Step 4: Add the vinegar first, mix well.

Step 5: Add the oil slowly. It should be liquid but not watery.

Step 6: Taste and adjust salt/vinegar/garlic.

Step 7: Cover and store in the fridge minimum 3 hours. Ideal: 24 hours.

Note: Traditional Argentine chimichurri does NOT have tomato, onion or cilantro. That’s salsa criolla (something else).

Grill Preparation

Step 8: If using charcoal, start 40-50 minutes early. The charcoal needs to be red embers covered with white ash. NO FLAMES.

Method: Pyramid of charcoal + newspaper. DON’T use lighter fluid.

Step 9: Distribute the embers in an even layer. Grill 6-8 inches (15-20cm) from the embers. Medium-low heat.

Step 10: Clean the grill with a metal brush.

Chorizo Cooking (critical)

Step 11: Pierce each chorizo 2-3 times in the thickest part. Prevents bursting.

IMPORTANT: DON’T fill it with holes. 2-3 pricks, no more. More holes = dry chorizo.

Step 12: Chorizos on the grill. Medium-low heat. The key: PATIENCE.

Step 13: 5-6 minutes first side WITHOUT TOUCHING. People get desperate and flip every 30 seconds. Wrong.

Step 14: After 5-6 min, the chorizo should have a golden crust underneath.

Step 15: Flip it with tongs. NEVER with a fork.

Step 16: 5-6 minutes second side.

Step 17: Flip a third time if needed. Total: 15-20 minutes.

How to know it’s ready?

  • Even golden color (not black)
  • Firm but bouncy when pressed
  • Inside: pinkish-gray (NOT raw red)
  • Clear juices (NOT red)

Bread Preparation

Step 18: Last 2-3 min of chorizo cooking: cut the breads in half lengthwise. Leave a “hinge”, it opens like a book.

Step 19: Put breads on the grill, crumb side down. Toast 1-2 minutes.

Why toast? Toasted crumb supports the juices better without getting soggy. Gives it a smoky touch.

Assembly

Step 20: Open the bread like a book.

Step 21: Chorizo inside, centered.

Step 22: Generous chimichurri. It should cover the chorizo well.

Step 23: OPTIONAL: Salsa criolla, mustard or ketchup.

Step 24: Close the bread, press gently.

Step 25: Eat immediately. Choripán is eaten hot, freshly made.

Pro Tips

1. Chorizo quality = 60% of the result Buy from a butcher shop, not a supermarket. Criollo parrillero chorizo 80/20.

2. Indirect heat Embers on one side, chorizos on the other. They cook more evenly.

3. Finger test for temperature Hand at grill height. If you can hold it 5-6 sec = perfect. Less than 3 sec = too hot.

4. The chorizo rests 2-3 min off the grill before assembling. Juices redistribute.

5. Extra chimichurri Always leftovers. Jar with lid in fridge = 1-2 weeks. Used for everything.

6. Fresh bread from the day Yesterday’s bread = third-rate choripán. If you bought bread earlier, freeze it and thaw the day you eat.

7. Without charcoal grill Electric grill or griddle work. Lacks smoky flavor but turns out well.

Variations

  • Complete: + salsa criolla + chili
  • Provenzal: + extra garlic and parsley
  • With mustard: + Savora mustard
  • Matador: + caramelized onion + provolone

But first master the classic.

Common Errors

Error 1: Too high heat → Burnt outside, raw inside Error 2: Too much piercing → Dry chorizo Error 3: Flipping constantly → No crust forms Error 4: Old bread → Falls apart or gets soggy Error 5: Just-made chimichurri → Flavors not integrated Error 6: Not toasting bread → Falls apart

Timing

  • Chimichurri: 15 min (+ 3 hrs resting)
  • Grill: 40-50 min
  • Cooking: 15-20 min
  • Total: ~1 hour

Pairing

  • Beer: Quilmes, Brahma, Andes. Cold.
  • Young red wine: Malbec, Bonarda. Cool.
  • Fernet with Coke
  • Soda

Choripán does NOT go with expensive wine. It’s asado food with friends.

Frequently Asked Questions

Pre-cooked chorizo? You can, but it’s not the same. It’s already cooked, you’re just heating it. Inferior.

French bread mandatory? No, but it’s ideal. You can use others.

How long does chimichurri last? 1-2 weeks in the fridge.

Chorizos in the oven? Yes. 350°F (180°C), 25-30 min. Lacks smoky flavor.

Frozen? NO. Thaw first.

How many per person?

  • Main dish: 2
  • At an asado: 1
  • Appetizer: 1/2

Verdict

Argentine choripán is simple. But doing simple things well is the hardest.

This is the traditional recipe. From neighborhood grills, stadiums, family homes. No tricks. Just technique, good ingredients and patience.

Make it exactly like this the first few times. Then experiment. But first master the base.

Last update: February 2026 Follow us on Instagram @choripan_com_ar