Chorizo Recipes

Spicy Fried Rice

8 oz. pork chorizo - casing removed
1 cup diced onion
2 cloves garlic - minced
2 cups cooked white rice - chilled
1/2 cup diced roasted red bell pepper
2 T. Sriracha (Sriracha also known as Rooster Sauce is made from sundried chilies)
3 T. soy sauce
1 T. sesame oil
1 T. honey
In large skillet (a wok would also work well), cook the chorizo over medium heat. When it is finely crumbled and mostly cooked, add the diced onion and minced garlic to the skillet and sauté until softened.
Add the rice to the veggies and chorizo in the skillet and stir fry until the rice is coated with the drippings from the chorizo (add a small amount of bacon fat, oil, or butter if the rice isn’t coated) and lightly fried. Add the diced roasted red bell pepper and toss to combine. Combine the Sriracha, soy sauce, sesame oil, and honey in a small bowl. (If needed, heat the honey slightly in the microwave to make it easier to stir into the mixture.) Add the Sriracha mixture over the top of the skillet and stir well. Stir fry for about 5 more minutes, or until rice is crisp.
Serve immediately along side additional Sriracha, for those wanting an even spicier dish.

Spaghetti with chorizo and olives

4 anchovy fillets plus 1 T oil from can
1 lb fully cooked chorizo cut into 1 - 2 “ slices
3 Gaelic cloves chopped
1 28 oz can crushed tomatoes w added purée
1 c pitted green olives - halved
1/4 c drained capers
1 T smoked paprika
2 t oregano
12 oz spaghetti
Heat oil from anchovies over medium high heat. Add chorizo and brown about 4 mins. Add anchovies and garlic, stir 1 min. Add crushed tomatoes, olives, capers, paprika and oregano. Simmer 5 mins. Season with salt and pepper.
Cook spaghetti and pour sauce on.

Baked cheese with chorizo

Vegetable oil - for oiling the baking dish
6 ounces chorizo or spicy Italian sausage - casings removed
1/4 cup chopped onion
1 large garlic clove - minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas - warmed
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 onion 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 1/2 of cheese in the baking dish and sprinkle with 1/2 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.

Pork Tenderloin in a Roasted Tomato and Avocado Sauce

Serves: 4 to 6 servings
1/2 tablespoon oil
1 small onion thinly sliced
2 cloves garlic finely chopped
1 pound plum tomatoes roasted - peeled and chopped
6 ounces chorizo - out of the casing, cooked and crumbled
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon dried thyme
2 ounces canned chipotle chiles in adobo - blended
Salt, to taste - plus 1/2 teaspoon, and more for seasoning
1 medium avocado peeled and pitted
2 medium-size tomatillos - husks removed
1/2 cup cilantro
1 cup cold water
Cilantro, for garnish
2 medium size pork tenderloins, - (about 1 pound each, trimmed)
In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside.
In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.

Sweet Potato and Sausage Soup

3 tablespoons extra-virgin olive oil - divided
1 (10- to 11-ounce) fully cooked smoked chorizo sausage - cut crosswise into 1/4-inch-thick slices
2 medium onions - chopped
2 large garlic cloves - minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes - peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 (9-ounce bag) fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

VELVEETA Chorizo Beer Dip

1/4 lb. chorizo
1 lb. (16 oz.) VELVEETA® - cut into 1/2-inch cubes
1/2 cup light beer
COOK chorizo in medium skillet on medium-high heat 5 min. or until done, stirring occasionally.
MEANWHILE, microwave VELVEETA and beer in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
DRAIN chorizo. Stir into VELEETA mixture. Print this post