Argentinian choripan burrito with chimichurri and pickled red onions

Heat red wine vinegar, water, a little sugar and a pinch of oregano, mix and kill the heat.

Slice red onions very thin, pour boiling water over them for about ten seconds to soften, shake dry and stir into the pickling liquid, separating them; can be jarred and refrigerated for later.

Blitz garlic, then add a bunch of parsley leaves, a little red wine vinegar, cumin, red pepper flake, the juice of a lemon, oregano and salt, and stream in olive oil while it runs, slowly.

Slit the Argentinian chorizo casings, crumble the meat into a pan with a little oil and let it colour before moving it.

Kill the heat and scatter provolone over to melt.

On a tortilla layer chimichurri, the sausage and cheese, and the pickled onions, with more chimichurri; roll and cut. Pork is cooked to 145 degrees; this was over 150.