Keto Choripán. Who says you need to make this into a sandwich. Well, not me. Choripán is a traditional Argentinean street food sandwich consisting of grilled chorizo on bread topped with chimichurri sauce. So just skip the bread and eat it like a bunless burger & voilà keto choripán.
One of the things I have found is that chorizo is a subjective taste and differs greatly made by multiple companies. The one I’m showing is by far the best I have ever had, has no sugar, and they are such a small company they do not even need to put a nutrition label on their packages. It happens to be a very spicy chorizo which I personally love. They are located here in Oregon, I get it in a local co-op so you will need to find a good ground raw chorizo and just go for it as this is super easy to make. Served with Keto Spanish Rice for a complete Spanish dinner.
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- 1¼ Lb Raw Chorizo
- ½ C Finely Chopped Italian Parsley (Flat Leaf)
- ¼ C Finely Chopped Cilantro
- ¼ C Olive Oil
- 2 t Garlic Paste***
- 1½ T Red Wine Vinegar
- 1 Finely Chopped Shallot
- ½ t Dried Oregano
- ½ t Salt
- ½ T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
- ¼ t Red Pepper Flakes
- Divide chorizo into four 5 oz. patties.
- Chop and mix all chimichurri ingredients and allow to rest on counter for at least several hours.
- Cook chorizo patties until done, plate and drizzle with chimichurri.
- 4 Servings
- 549 Calories, 21.3g Protein, 50.3g Fat, 3.2g Carbs, 1.7g Fiber, 1.5g Net Carbs
- Best to make your chimichurri at least 4 hours ahead to allow it to mellow but I know there are people who can't/won't wait so don't say I didn't tell ya.
- If your chorizo of choice happens to be in link form then for heaven's sake use it.