Choripán

1. Grill the Chorizos: Cook the chorizos on a grill or pan until fully cooked, about 10-15 minutes.
   10–15 minutes
2. Prepare the Rolls: Slice the rolls and toast them lightly on the grill or in a pan.
3. Assemble: Slice each chorizo lengthwise and place in a roll. Top with a generous amount of chimichurri sauce.
4. Serve: Enjoy immediately while hot.
5. Pro Tips:
6. Grill the chorizo slowly on medium heat to prevent the skin from bursting and to ensure it cooks evenly throughout.
7. Toast the bread on the grill to absorb some of the chorizo's flavors.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.