Chorizo al Pan with Salsa Criolla and Chimichurri

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Grilled beef-and-pork chorizo split butterfly-style (choripán) and served in crusty bread with a tangy salsa criolla of onion, tomato and bell peppers. This Uruguayan-inspired beef recipe, ready in about 40 minutes, pairs beef and pork chorizo criollo sausages, crusty baguette rolls, red onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 beef and pork chorizo criollo sausages
• 6 crusty baguette rolls
• 1 red onion, finely diced
• 2 tomatoes, seeded and diced
• 1/2 red bell pepper, finely diced
• 1/2 green bell pepper, finely diced
• 3 tbsp red wine vinegar
• 1/3 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp salt

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Instructions

1. Step 1: Make the salsa criolla: mix the onion, tomatoes, both bell peppers, vinegar, olive oil, parsley, oregano and salt. Let it rest for 30 minutes.
2. Step 2: Grill the chorizos over medium coals for 15 minutes, turning often.
3. Step 3: Split them lengthwise without cutting all the way through (mariposa style), then grill cut-side down for 2–3 minutes.
4. Step 4: Toast the split rolls on the grill.
5. Step 5: Put a chorizo in each roll, spoon salsa criolla over it, and serve immediately.