The perfect choripán isn’t just chorizo + bread. It’s a symphony of flavors where every element needs to be up to par.

Juicy chorizo with black grill marks. Crispy toasted bread. Chimichurri with the exact balance of garlic, parsley and vinegar. Fresh criolla that cuts the grease. And if you want to go full, 5 more sauces that elevate everything.

This is the definitive recipe. The one I used at home, the one neighborhood parrilleros taught me, the one I perfected after 100+ choripanes.

Follow the steps and you’ll make the best chori of your life. Guaranteed.

Recipe Information

Total time: 45-60 minutes

  • Sauce prep: 20 min
  • Light grill: 30-40 min
  • Cook choris: 12 min
  • (Sauces can be made in advance)

Servings: 6 choripanes

Difficulty: Medium (grill requires practice)

Estimated price: $8,000-$12,000 ARS total (~$8-12 USD) (2026)

Ingredients

For the Choripanes (Base)

  • 6 parrillero chorizos (approx 2.2 lbs / 1kg)

    • Fresh, from trusted butcher
    • 70% pork / 30% beef
    • 5-6 inches (12-15 cm) long each

  • 6 French breads (individual baguette type)

    • Fresh from the day
    • 6-7 inches (15-18 cm) long

For Chimichurri (Essential)

  • 1 bunch fresh parsley (3.5 oz / 100g)
  • 1 head garlic (6-8 cloves)
  • 1/2 cup olive oil (120ml)
  • 1/4 cup white wine vinegar (60ml)
  • 2 tablespoons dried oregano
  • 1 teaspoon chili powder (moderate spicy)
  • Coarse salt to taste
  • Black pepper ground to taste

For Salsa Criolla (Classic)

  • 2 large onions (preferably purple)
  • 2 plum tomatoes (firm)
  • 1/2 red bell pepper
  • 1/4 cup white vinegar (or white wine)
  • 2 tablespoons oil
  • Dried oregano
  • Salt and pepper

For Criolla BBQ Sauce (Optional)

  • 1/2 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon vinegar
  • Chopped garlic (2 cloves)
  • Cumin (pinch)

For Garlic Mayo (Criollo Alioli)

  • 1/2 cup mayonnaise
  • 3 finely chopped garlic cloves
  • Juice of 1/2 lemon
  • Salt and pepper
  • Chopped parsley (optional)

For Hot Sauce (For the Brave)

  • 5 fresh red chilies
  • 2 garlic cloves
  • 1/4 cup vinegar
  • Salt
  • Oil

For Roasted Pepper Sauce (Gourmet)

  • 2 roasted and peeled red bell peppers
  • 2 garlic cloves
  • Olive oil
  • Salt, pepper, cumin

For Salsa Golf (Argentine Classic)

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon cognac (optional)
  • Drops of Worcestershire sauce
  • Salt, pepper

Additional Elements

  • Charcoal or wood (6-9 lbs / 3-4 kg)
  • Newspaper (for lighting)
  • Napkins (many, the chori drips)

Step by Step

STEP 1: Prepare Chimichurri (Do FIRST, improves with time)

Timing: 10-15 minutes | Can be made up to 24hrs before

  1. Wash parsley: Well washed, shake so it doesn’t have water.

  2. Chop: Finely chopped parsley (knife or quick food processor). Should be like green confetti, not paste.

  3. Garlic: Peel cloves, chop very fine. If you use garlic press, better.

  4. Mix in bowl:

    • Chopped parsley
    • Chopped garlic
    • Dried oregano
    • Chili powder
    • Coarse salt (2 teaspoons approx)
    • Ground black pepper

  5. Liquids:

    • Add olive oil (1/2 cup)
    • Add vinegar (1/4 cup)
    • Key: Should be liquid but thick. If too liquid, more parsley. If too pasty, more oil.

  6. Rest: Let rest minimum 30 minutes. Chimichurri improves with time. If you make it a day before, even better.

Notes:

  • Chimichurri does NOT have onion. If you add onion, it’s something else.
  • It also doesn’t have tomato. That’s criolla.
  • Balance is key: it should be a little spicy but not on fire.

STEP 2: Prepare Salsa Criolla

Timing: 10 minutes | Better if rests 1-2 hours

  1. Onion: Cut into thin strips (thin half-moons).

  2. Tomato: Cut into small cubes. Remove seeds if they have many.

  3. Bell pepper: Cut into thin strips.

  4. Mix:

    • Everything in bowl
    • Vinegar (1/4 cup)
    • Oil (2 tablespoons)
    • Oregano (1 tablespoon)
    • Salt, pepper

  5. Rest: Minimum 30 minutes. Onion marinates with vinegar and becomes softer.

Trick: If onion seems too strong, wash it with water before mixing. The bitter taste goes away.

STEP 3: Prepare Optional Sauces (If You Want The Full Show)

Criolla BBQ Sauce

  • Mix everything in bowl
  • Should be homogeneous
  • Taste and adjust sweet/acid

Criollo Alioli

  • Mayo + chopped garlic + lemon
  • Mix well
  • Salt, pepper
  • To the fridge until use

Hot Sauce

  • Chilies + garlic + vinegar in blender
  • Blend until paste
  • Add oil, salt
  • The longer it rests, the hotter

Roasted Pepper Sauce

  • Roasted peppers (on grill or oven)
  • Peel the skin
  • Process with garlic, oil, salt
  • Comes out creamy

Salsa Golf

  • Mayo + ketchup
  • Cognac (optional but adds)
  • Worcestershire sauce
  • Mix, ready

All these sauces can be made the day before and stored in the fridge.

STEP 4: Light the Grill

Timing: 30-40 minutes before cooking

  1. Build the base:

    • Crumpled newspaper at the base
    • Charcoal on top in pyramid shape
    • DON’T use accelerant liquid (chemical taste)

  2. Light:

    • Light the paper from below
    • Let the fire catch

  3. Wait for embers:

    • 30-40 minutes
    • Charcoal turns gray-white
    • No more flames

  4. Distribute embers:

    • Spread evenly at the base
    • Create zones: hot (center), medium, cold (sides)

  5. Test temperature:

    • Hand 6 inches (15cm) above embers
    • If you can hold 3-4 seconds: perfect
    • More time: needs heat
    • Less: too hot

STEP 5: Prepare the Chorizos

Timing: 5 minutes

  1. Remove from fridge: 30 minutes before cooking. Room temperature.

  2. Check: They shouldn’t have broken casing. If broken, they can still be cooked but will release more juice.

  3. DON’T pre-cook: Some boil choris before. Don’t do that. They go straight to the grill.

  4. Clean grill:

    • Heat empty grill 2-3 minutes
    • Brush hard with metal brush
    • Must be clean

STEP 6: Cook the Chorizos (THE KEY)

Timing: 10-12 minutes | Medium heat, with patience

Minutes 0-3: Searing

  • Put choris in medium-hot zone
  • Leave them still
  • They start dripping fat
  • DON’T move them yet

Minutes 3-4: First Flip

  • With tongs (not fork), flip
  • Underside should be golden with grill marks
  • If black: lower heat or raise grill
  • If pale: move closer to heat

Minutes 4-8: Cooking

  • Let other side cook
  • They puff up a little (normal)
  • Keep releasing fat
  • Spectacular smell

Minute 8: Second Flip

  • Flip again
  • Almost done
  • Both sides golden

Minutes 9-12: Finishing

  • A couple more flips for even cooking
  • Shiny skin
  • Firm to touch

Test: Press gently with tongs. If clear juice comes out: done. If pink: needs more.

IMPORTANT:

  • Don’t pierce with fork (juice escapes)
  • Don’t press against grill (same problem)
  • Don’t flip every 30 seconds (loses temperature)

STEP 7: Toast the Bread

Timing: Last 2 minutes while choris finish

  1. Cut bread:

    • Lengthwise, butterfly style
    • DON’T cut all the way, leave 1/2 inch (1cm) connected at bottom
    • Opens like a book

  2. Toast:

    • Bread with crumb side down on grill
    • Hot zone
    • 30-60 seconds
    • Should have golden grill marks

  3. Remove:

    • When crispy but not burnt
    • Leave it nearby to stay warm

STEP 8: Assemble the Choripanes

Timing: 2 minutes | The final ceremony

  1. Base:

    • Toasted bread open
    • Put chorizo in middle

  2. Chimichurri:

    • Generous, with spoon
    • Over the chorizo
    • Let it drip

  3. Criolla:

    • On top of chimichurri
    • Not so much that everything falls

  4. Optional sauces:

    • Leave them in bowls on the side
    • Everyone serves what they want
    • Alioli, bbq, hot, golf, whatever

  5. Close:

    • Press gently so everything mixes
    • Juice starts to drip

  6. Serve:

    • With napkins (many)
    • Eat with hands
    • There’s no elegant way

Pro Tips

How to Avoid It Falling Apart

  • Well toasted bread (holds juice better)
  • Don’t put TOO MUCH chimichurri at once
  • Cut bread with hinge, not separated
  • Eat fast (before it gets soggy)

How to Serve for Many People

  • Assemble choris on tray
  • Sauces in separate bowls
  • Everyone builds their own
  • So you don’t spend 30 minutes assembling

Variations

Choripán with cheese:

  • Cut chorizo in half (butterfly)
  • Put cheese in middle (provolone, tybo)
  • Last minute on grill, for it to melt

Choripán with morcilla (blood sausage):

  • Half chorizo + half morcilla
  • Same bread
  • Heavy but epic

Gourmet choripán:

  • Fresh arugula instead of criolla
  • Blue cheese
  • Balsamic reduction
  • Sourdough bread
  • (Purists will criticize, but it’s good)

Verdict

Follow this recipe step by step and you’ll make choripanes that rival any neighborhood grill.

Don’t rush. The grill doesn’t rush. Chimichurri doesn’t rush. Perfect chori takes time.

But when you bite it, when the juice drips down your hand, when the chimichurri explodes in your mouth, when the skin crunches and the meat is juicy… then you know it was worth every minute.

The best choripán isn’t bought. It’s made.

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