John Myers
Ingredients for 4 servings:
- 4 large rolls, Krusti or Ciabatta
- 4 large chorizo, 125 g each
- 1 bunch of flat-leaf parsley
- 3 cloves garlic
- 2 m.-large shallot(s)
- 1 small lime(s)
- ½ tsp black pepper
- ½ tsp chili flakes, dried
- 1 tsp salt
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 2 bay leaves
- 150 ml olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
Chimichurri is easy to prepare, so it’s best to prepare it a few hours in advance and let it sit in a covered bowl in the refrigerator. For the chimichurri, finely chop the parsley, garlic, and shallots and place them in a bowl. Finely chop the bay leaves and add them to the bowl. Finely grind the pepper, chili flakes, oregano, thyme, and salt (I used Himalayan salt, but sea salt is also good) in a mortar and pestle and add them to the bowl. Gradually add the olive oil, stirring slowly, until a thick, pesto-like emulsion forms. Then squeeze the lime and carefully mix it into the mixture. Season the chimichurri occasionally to avoid it becoming too acidic. Halve the chorizo and fry until well-cooked. Meanwhile, slice the Krusti rolls open and spread a thin layer of chimichurri on one side. Place the chorizo on the bun and spread a little more chimichurri on top. Choripan, a delicious Argentinian snack, is ready.
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