Parrilla Choripán with Salsa Criolla

Method

1. Salmuera chimichurri: dissolve most of the salt (about 70%) in the hot water. Put the finely chopped garlic and parsley, the oregano, chilli flakes and paprika in a bowl and pour over the hot brine; the dried herbs swell and release their aroma. After 5 minutes, stir in the vinegar and olive oil and leave for at least 30 min. Light the fire meanwhile.

   Add in this stepSalt ½ tspHot water 3 tbspGarlic cloves 2Flat-leaf parsley 25 gDried oregano 1 tspChilli flakes ½ tspSweet paprika ½ tspRed wine vinegar 1½ tbspOlive oil 3 tbsp

2. Salsa criolla: seed the tomato and cut it, the onion and the pepper into 5 mm dice. Toss with the rest of the salt, the white wine vinegar and the salsa olive oil.

   Add in this stepFirm tomato 1Onion ½Red bell pepper ½Salt ¼ tspWhite wine vinegar 2 tspOlive oil (for the salsa) 2 tsp

3. Light 1 kg of charcoal and wait 25 min. When the coals are covered in white ash, push two thirds of them to one side to make a hot zone and a gentle zone. The gentle side is right when you can hold your hand 10 cm above the grill for 5 to 6 seconds (charcoal (medium heat)).

   charcoal (medium heat)

4. Put the chorizos on the gentle side of the grill (charcoal (medium heat)) and cook for 15 min, rolling them every 4 minutes and never pricking them. They are done when they feel firm and springy and the centre reaches 71 °C. Slow cooking keeps them juicy and stops them bursting.

   Add in this stepFresh Argentine-style chorizo (about 120 g each) 2

   charcoal (medium heat)

5. Butterfly the chorizos and lay them cut side down over the hot zone for 2 min, until the edges are crisp and charred.

6. Split the bread and toast the cut sides at the edge of the grill for 1 min.

   Add in this stepPan francés or small baguette 2

7. Fill the bread with chorizo, spoon on plenty of chimichurri and top with salsa criolla.