Fresh (Mexican-style) chorizo won’t provide the right texture for recipes that call for cured chorizo, and it must be cooked. With the differences between Spanish- and Mexican-style chorizo in ...

This rich smoked chorizo queso is super easy to make on your smoker or in the oven perfect for pairing with tortilla chips or drizzling over nachos. This queso is my favorite side to make ...

Mexican chorizo’s crumbly texture and tangy spiciness make it a classic accompaniment to bean dishes and dips, as well as classic soups like pozole. Add crumbled chorizo to scrambled eggs for an ...

We pared back on the meats, using only chorizo and ham ... We especially liked the relatively large size and creamy texture of cannellinis, but great northern and navy beans are fine, too.

The dry-cured Spanish chorizo is still firm but softened from ... doneness when cooking lentils is to taste them to feel their texture. Some lentils will cook until tender, as in this Red Lentil ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in ...

Render the chorizo in a sauté pan. Add the onions and cook until soft and translucent. Add the eggs and mix well with a rubber spatula, until cooked to your liking. Season to taste with salt.

Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy.