Argentinian Choripan

These deluxe Argentinian hot dogs are made even better with the bright flavours of the chimichurri sauce, which is spicy and fresh.

The ingredient of Argentinian Choripan

• 2 ripe tomatoes
• 1 2 red capsicum deseeded finely chopped
• 1 2 red onion finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 6 beak sons smoky chorizo classic pork beef sausages
• 4 long crusty rolls or baguettes
• 1 3 cup chopped fresh continental parsley
• 2 garlic cloves crushed
• 1 teaspoon dried oregano leaves
• 1 2 teaspoon lightly dried chilli flakes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar

The Instruction of argentinian choripan

• use a small sharp knife to cut the tomatoes into quarters use a teaspoon to remove the seeds and discard finely chop the flesh and place in a large bowl
• add the capsicum onion oil and vinegar to the bowl with the tomato and season well stir to combine and set aside to develop the flavours
• for the chimichurri sauce place all of the ingredients in a bowl and mix until well combined season set aside for 1 hour to develop the flavours
• meanwhile preheat a chargrill pan or barbecue grill plate on medium heat cook chorizo turning often for 10 minutes or until charred and just cooked through
• transfer chorizo to a chopping board and cut in half lengthways cook cut side down for 2 3 minutes or until slightly charred transfer to a plate cover with foil
• cut rolls lengthways until almost cut through open and grill cut side down for 2 minutes divide chorizo among rolls top with chimichurri and tomato mixture

Nutritions of Argentinian Choripan

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