Mexican chorizo and chimichurri come together to make Choripán, a popular street food in Argentina. Think of it as a hot dog that got infused with a flavor bomb! The essential elements of Choripán are Mexican chorizo, grilled and served in a bun with chimichurri sauce. Simple enough! Here’s my low-sodium Choripán with Mexican chorizo and chimichurri! Yes – I admit, mine look more like chorizo sliders rather than the more traditional oblong shape but that’s for next time!

The Buns

A few days ago I made super low sodium hamburger buns from Sans_Salt. I was so pleased with the results that I knew I had to do something special with them!

The Mexican Chorizo

Mexican chorizo is a super spice-packed, wet, uncooked chorizo as compared to the Spanish dry cured version. Rather than re-invent the wheel, I followed this recipe from The Daring Gourmet, just skipped the ground pork fat and salt entirely. It needs to sit in the fridge for a couple of days, so plan accordingly. When ready to cook them, either grill or cook on a hot cast-iron pan.

The Chimichurri

Chimichurri is the universal flavor topping that lends itself well to be low-sodium since it has so many flavors from the herbs, spices and vinegar. I used this recipe from Cafe Delites – just skipped the salt and added an equal amount of cilantro in addition to the parsley.

Putting It Together

Ok, at this point there really is nothing to do but make a slider, eat, repeat! Enjoy these low-sodium Choripán with Mexican chorizo and chimichurri. You’re welcome!