Best 20 Chorizo Recipes

HOMEMADE CHORIZO SAUSAGE

Steps:

• Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
• Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
• Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
• To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

CHORIZO QUESO DIP

Steps:

• Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
• Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
• Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

CHORIZO STEAMED CLAMS

Steps:

• Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
• Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
• When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

MEXICAN CHORIZO AND CORN SOUP

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

CHORIZO BURGER

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

CHORIZO CHILI

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
• Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
• Cook on High until flavors have blended, 3 to 4 hours.

CHORIZO STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
• Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.

CHORIZO BREAKFAST BURRITOS

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

CHICKPEA AND CHORIZO SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

MEXICAN CHORIZO BLACK BEAN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
• Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
• Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

CHORIZO CHILI

Steps:

• Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.

CHORIZO BURGERS

Steps:

• Preheat the oven to 425 degrees F.
• Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
• Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
• Preheat a large cast-iron skillet over medium heat.
• For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
• Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
• Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
• Serve alongside the Taco Tots.
• Preheat the oven to 425 degrees F.
• Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.