Growing up, chorizo always found its way onto our table. With roots in Mexico, my family would enjoy it in the morning alongside eggs and a sprinkle of cilantro. And as I’ve grown older, I’ve discovered a multitude of ways to cook this delightful sausage. Whether it’s breakfast, lunch, or dinner, chorizo has become a dream come true for me.
But if you’ve never encountered chorizo before, fret not! Allow me to introduce you to this sensational sausage and provide you with everything you need to know.
What Is Chorizo?
Chorizo comes in two main varieties: Spanish/Portuguese chorizo and Mexican chorizo. Spanish and Portuguese chorizos are made from cured pork, heavily seasoned with paprika. They can be smoked or unsmoked, spicy or sweet. Look for “picante” and “dulce” on the label, respectively. Because it’s cured, you can enjoy it straight out of the package or sauté it and incorporate it into your favorite skillet dish. It’s like salami with a Spanish twist.
In the United States, you may also come across Mexican chorizo. The major distinction between Old World chorizo and Mexican chorizo is that the latter is fresh rather than cured. Think of it as a sort of Mexican sausage. Similar to its Iberian counterparts, Mexican chorizo is typically made with pork, although you can also find beef chorizo. It’s seasoned with traditional spices like dried chili, paprika, and cumin.
While many people enjoy cooking Mexican chorizo with eggs, there are numerous other ways to savor it. It makes an exquisite addition to stews, seafood dishes, and pasta. Don’t be afraid to get creative!
How to Cook With Chorizo
There are countless fabulous ways to incorporate chorizo into your cooking, whether you prefer Mexican, Spanish, or Portuguese flavors. Cooking with Iberian chorizo is a breeze. Simply lightly sauté it and then add it to your recipe. It also adds a delicious touch to any charcuterie plate.
If you’re using Mexican chorizo, you’ll want to remove the casing. To get you started, here’s an easy (and mouthwatering!) recipe for our take on huevos rancheros.
Ingredients
- 2 flour tortillas (Here’s how to make ’em at home.)
- Cooking spray
- 3/4 cup refried beans
- 4 ounces fresh chorizo
- 4 large eggs, lightly beaten
- 1/2 cup mild salsa
- 1/4 cup shredded cheddar cheese
Step 1: Tortilla Time
Preheat your oven to 425°. Lightly spray both sides of the tortillas with cooking spray. Press the tortillas onto the bottom and up the sides of two 1-1/2-quart ovenproof bowls to shape them. Bake for around 8-10 minutes or until the edges have just browned. Let them cool for about 5 minutes, then remove the tortillas from the bowls.
Step 2: Get Cooking
Remove the casing from the chorizo. Cook the chorizo for approximately 5-6 minutes in a large skillet over medium-high heat—no need for any oil here. While the chorizo is cooking, heat the beans in the microwave. Once heated through, place them in the tortilla bowl. Drain the chorizo and place it on top of the beans. Wondering what to do with the leftover cooking oil? We’ve got you covered.
Step 3: Eggs-cellent!
Cover the salsa and microwave it until heated through. Wipe out the skillet, then add in your beaten eggs. Scramble them until cooked, then spoon the eggs over the chorizo. Finish off your tortilla bowls by garnishing with a spoonful of salsa and a generous helping of cheese.
For more chorizo recipes and inspiration, head over to Ekilove. Bon appétit!
