The South American answer to an Aussie sausage sanga, choripan is a chorizo-stuffed bun topped with a zippy chimichurri – that fresh Argentinian sauce. We've boosted our chimichurri with oven-roasted capsicum and served our choripan with hand-cut chips for a proper fiesta-style feast.
Preheat oven to 210°C fan-forced. Remove core from capsicum and discard. Chop capsicum into quarters. Chop potatoes into 1cm wedges.
Place capsicum and potato on a lined baking tray, drizzle with 2 teaspoons olive oil and sprinkle with salt and pepper. Toss to coat and bake for 25 minutes. While vegetables are baking, continue with step 3.
Halve chorizo sausage lengthways. Season with salt and place in a cold frypan over medium heat. Cook, turning regularly, for 8–10 minutes or until caramelised and cooked through. Wipe out frypan.
Rinse and finely chop coriander. Peel and finely dice eschalot. Place coriander, eschalot, oregano, remaining olive oil, red wine vinegar and a sprinkle of salt and pepper in a bowl and mix to combine.
Heat frypan over medium-high heat. Add buns, cut-side down, and toast for 2–3 minutes or until golden.
Roughly chop capsicum. Add capsicum to chimichurri, season with salt and pepper and mix to combine. Slice chorizo in half. Spread buns with aioli and top with rocket, chorizo, and capsicum chimichurri. Serve with chips.