Heat the oil in a medium-sized frying pan over medium heat. Cook the chorizos until they’re fully cooked and golden brown.
Set the cooked chorizos in the buns.
Slather on the salsa verde to taste, and sprinkle with red pepper flakes (optional).
If desired, cut the chorizo down the middle, lengthwise, to make it extra crispy and ensure it is fully cooked.
One of my favorite sandwiches is the choripan. I remember when I was a teenager, my high school used to sell choripanes in a kiosk for certain festivals, and I didn’t miss the chance to eat one or two whenever the opportunity presented itself. For the most part, when I prepare choripan at home, I accompany it with chimichurri or guasacaca sauce. This time, however, I decided to experiment and used salsa verde. The “new” combination was a winner, and the choripanes turned out truly tasty. Since my husband likes an added spicy kick with his meals, I sprinkled on some red pepper flakes for garnish. Irresistibles!