A simple yet flavorful mixture of chorizo, jalapeño, and onion serves as the filling for these pounded chicken breasts, which cook in an ultra-creamy, beer-based cheese sauce.
'chorizo' on Serious Eats
Imagine waking up, head throbbing, room spinning, stomach growling. Too. Much. Wine. Waiting in the kitchen, left by some benevolent fantasy akin to the Easter Bunny or Tooth Fairy, is a pan steaming with silky, slightly caramelized peppers and onions, crumbles of spicy chorizo, and golden, life-giving eggs. This is Jody Williams' Piperade from her book, Buvette: The Pleasure of Good Food.
Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg.
One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings.
Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer.
Spicy chorizo sautéd with avocado and poblano peppers makes for a flavor-packed, adult-friendly upgrade to standard sloppy joes while still maintaining the sweet and savory quality that makes the originals so darn delicious. Once you've got the chorizo on hand, this recipe comes together in under 30 minutes.
Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika.
Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day.
Spicy, welcoming and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night.
Chorizo and mushrooms give this stringy queso a great spicy and earthy flavor.
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
This recipe makes a pound and a half of bulk fresh Mexican chorizo-style sausage to be used as a base ingredient for tacos, chilies, enchiladas, nachos, and many other Mexican preparations. The achiote gives the meat a deep red color, but it is totally optional.
Tender poached eggs served with a ragout of corn, chorizo, scallions, and basil, and topped with brioche croutons toasted in chorizo oil.
These tacos are distinguished by bits of browned chorizo, which adds both spice and depth. A sprinkling of salty, crumbly cheese and a squeeze of lime helps open up the flavors.
Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top.
Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.
Here's a twist on lasagna, made with layered tortillas, cheese, chorizo beans, corn and spicy, Mexican tomato sauce.
A super quick, one skillet meal made with fresh spring asparagus, Spanish chorizo, and an egg fried to frizzled perfection, all served with a smoky and tangy paprika allioli.
The grill is the world's greatest sandwich maker—you can cook, toast, and press for a crowd all on one device, without much fuss or mess—and these spicy and creamy grill-pressed chorizo tortas prove this point.