It originated in the Iberian peninsula as a pork-based sausage, but chorizo has evolved into several distinct styles of artisanal meat, and not all are created equal or can be enjoyed in the same way.

For a hearty, savory morning meal, whip up a plate of tasty chorizo breakfast tacos in almost no time using this simple ...

Augusto Lahore: Chorizo has always been made because it's a piece in which you can use cuts of lean or finer meats of the pig. So, these slices, these little pieces — what used to happen is that ...

until the chorizo is cooked. Remove from the heat. Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture.

Remove the chorizo and set aside in a bowl. Increase the heat, add the beef to the pot and fry off in batches until sealed and well browned. If the pan is over-crowded the meat will stew rather ...

Hosting a summer barbecue? Genevieve Taylor’s prawn and chorizo skewers include cubes of ciabatta to soak up every last drop of the meat’s spicy oil. For a regional twist on a traditional ...

Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and ...