Chorizo recipes (2024)

FAQs

What is the secret to cooking chorizo? ›

Skip the Boiling

Some recipes might direct you to boil fresh chorizo before grilling it. However, when you boil chorizo, the fat melts, resulting in dry sausage. If you're grilling chorizo, you can rotate your links often to ensure they cook thoroughly. Doing this can help you enjoy more flavorful chorizo!

Chorizo is a dry-cured pork sausage with a salty, smoky, slightly sweet flavour. Perfect in pasta, or paired with chicken in paella, and you can't beat a tomato and chorizo risotto or frittata.

It's Spicy

Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

Mexican vs Spanish chorizo

“Mexican-style chorizo is actually raw meat that's been heavily seasoned with dry chilies and aromatic spices like cinnamon and clove. Spanish chorizo is a hard sausage that's been cured like a salami,” explains Sánchez.

Trap the heat: Keep the grill hot by putting its lid over the evenly spaced chorizo links. Cook through: How long should you cook chorizo? Grill the chorizo links until they reach 160 degrees Fahrenheit, which typically takes about 15-20 minutes.

Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.

Chorizo Sausage pairs best with fresh Spanish red wines such as Tempranillo, Rioja, Crianza Ribera del Duero, Menica, and Navarra. Other red wines also make excellent pairings, especially because we use red wine in our recipe and savory dry-curing process.

Depending on the type of chorizo you are using and how you intend to use it in a recipe, the skin may need to be peeled off before cooking as it can be quite tough and chewy.

You do not need to season chorizos as they are already loaded with seasoning.

Lat Am Spain. masculine noun. 1. ( Cookery) chorizo ⧫ hard pork sausage.

What is authentic Mexican chorizo made of? ›

Mexican chorizo is almost always made from fresh, raw pork. Additional pork fat, herbs, spices chile peppers and vinegar are added to the meat. Once the ingredients are mixed together, they are inserted into short links of edible or inedible casing.

Cured chorizo doesn't require any cooking at all: Simply slice and eat! For raw and semi-cured chorizo varieties, you'll generally want to remove the casing (if there is any) and fry in a hot, dry pan until the chorizo is cooked through and the fat has rendered out.

Squeeze the chorizo out of its casing and onto the skillet. Add ¼ cup of water so the chorizo does not stick to the pan.

Chorizo is made from coarsely chopped pork, with spicy infusions of chilli and smoked paprika. It's the paprika (pimentón) that lends chorizo its distinctive smoky flavour and red colour, which then leeches out into any dish starring the ingredient.

Chorizo mean sausage in Spanish but there are versions of this sausage in many countries - sometimes with different spellings and slight variations in spices. The Mexican-style sausage uses high levels of paprika and chilies. Vinegar is added for lowering the pH of the meat.