Choripan or chorizo hot dog with chimichurri sauce

Step 1

Combine all the ingredients together in a medium sized bowl and mix well. Can be made ahead of time and kept in the fridge until ready to use.

Step 2

Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.

Step 3

Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.

Step 4

Place a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri, tomato and onion curtido salsa, and guacamole.

Step 5

For bite size or smaller snacks, cut the chorizo and the bread into smaller pieces and serve with chimichurri and additional toppings.