Choripán

Instructions

1. Prepare the chimichurri
   In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, and lemon juice. Mix well and let sit for at least 10 minutes to allow flavors to meld.
2. Prepare the grill
   Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking.
3. Grill the chorizo
   Place the chorizo sausages on the grill and cook for about 3-4 minutes per side, turning occasionally until they are browned and cooked through, reaching an internal temperature of 160°F (71°C). Be careful not to pierce the casing while turning to keep the juices inside.
4. Toast the bread
   During the last minute of cooking the chorizo, place the split bread rolls cut-side down on the grill and toast until they have light grill marks and are warm, about 30-60 seconds.
5. Assemble the choripán
   Place a grilled chorizo on each toasted roll. If desired, you can butterfly the chorizo by slicing it lengthwise (not all the way through) and opening it up before placing on the bread.
6. Add the chimichurri
   Generously spoon the chimichurri sauce over the chorizo. Serve immediately with additional chimichurri sauce on the side for dipping.