:max_bytes(150000):strip_icc():format(jpeg)/Green-Chorizo-and-Potato-Tacos-FT-recipe0619_0-5d1f4f7776d945ae89d34bf3b2d98510.jpg)
To know chorizo is to love chorizo. But how well do you actually know chorizo? Broadly speaking, chorizo is a pork-based sausage containing garlic and chiles that originated in Spain or one of its colonies. Beyond those commonalities, this sausage comes in seemingly endless varieties, with several types made in Spain alone. What’s broadly available, however, tends to fall into two categories: Spanish and Mexican. For our purposes here, we can define Spanish chorizo as dried, ready-to-eat smoked sausage, and Mexican chorizo as fresh, crumbly pork that’s been marinated and spiced — it must always be cooked.
“Both Spanish and Mexican chorizo are versatile ingredients that add a spectrum of flavors and textures to dishes, from grilled oysters to weeknight pastas,” says food writer and recipe developer Diana Perez. “You don’t have to pick just one; both deserve to become staples in your kitchen.” Discover your favorite ways to use the spicy sausage with this roundup of tasty chorizo recipes.
Cheesy Pinto Bean Dip with Chorizo and Chiles
Cedric Angeles
Deliciously savory and hearty, this party-ready dip features creamy pinto beans flavored with three kinds of chiles and packed with Mexican chorizo, crispy bacon, and onions. Gooey Oaxaca cheese ties everything together — feel free to melt even more on top if you’re feeling especially indulgent.
Crostini with Creamy Ricotta and Chorizo
Matt Taylor-Gross / Food Styling by Barrett Washburne
“Chorizo is so underused,” says chef Shea Gallante. Here, he warms the spicy Spanish sausage with garlic, tarragon, and parsley to top ricotta-slathered toasts. Frisée, pickled onions, and a drizzle of reduced balsamic vinegar round it all out.
Seafood and Chicken Paella with Chorizo
Diana Chistruga
If you ever make just one paella recipe, this is the one to try. Fresh chorizo, sliced dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish recipe from Tamara Murphy.
Chickpea Salad with Chorizo and Red Peppers
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes
Rancho Gordo founder Steve Sando’s effortless chickpea salad is studded with smoky Spanish chorizo and sweet roasted red bell peppers for the perfect lunch or side dish.
Green Chorizo
Upgrade your next taco night with this verdant homemade sausage. While traditional chorizo boasts a garnet color from smoky chile powder and paprika, our herb-forward version gets color and bright, smoky flavors from a thick paste of charred green chiles, cilantro, and Mexican oregano.
Crispy Cheese Burritos with Chorizo and Eggs
Make chorizo your choice breakfast sausage with these cheese-encrusted burritos. They’re filled with chorizo-studded black beans, scrambled eggs, and creamy avocado, then served with onion, jalapeño, cilantro, and salsa to guarantee a delicious start to your day.
Cheesy Breakfast Tacos
The secret to these extra-cheesy, crispy breakfast tacos is a pepper Jack “cheese skirt” that envelops the tortillas. They’re filled with Mexican-style chorizo, eggs, bell peppers, and more cheese for the ultimate morning meal.
Pasta with Summer Squash and Chorizo
CEDRIC ANGELES
Gramercy Tavern executive chef Michael Anthony blends sweet summer squash into a velvety sauce to blanket your favorite short pasta. He pairs it with meaty chorizo to add deep, smoky flavor; basil and chives provide freshness while Aleppo pepper flakes help tie everything together.
Weeknight Skillet Chili
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Yes, you can have piping hot bowls of chili on the table in just half an hour without relying on dusty seasoning packets. Store-bought pico de gallo adds a fresh, vibrant character as it joins forces with other big-flavor ingredients like canned chipotles in adobo, Mexican chorizo, fire-roasted tomatoes, and fresh poblano in this weeknight-friendly staple.
Prawn-and-Chorizo Fried Rice
Sahil Sethi’s fried rice from Bar Goa in Chicago is savory and spicy, studded with juicy prawns and dry-cured Spanish chorizo and finished with a sunny-side up egg and golden Madras curry mayonnaise.
Three-Cheese Queso Nachos
With chorizo refried beans, pickled red onions and jalapeños, and creamy queso made from Monterey Jack, white American, and goat cheese, these next-level nachos are sure to delight — and quickly disappear.
Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo
“Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes,” writes cookbook author Ann Taylor Pittman. “Slices of robust Spanish chorizo crisp up on the grill and offer bursts of intense flavor as you eat the kebabs. Coating everything with smoked paprika amplifies the effect of the grilling.”
Smoky Sweet Potatoes with Chorizo Butter
Justin Chapple infuses butter with dry-cured Spanish chorizo, smoky and spicy, for a rich color and flavor that balances the natural sweetness of these tender roasted sweet potatoes.
Chorizo-and-Kimchi Dogs
Chef Claudette Zepeda’s homage to the Sonoran hot dog features easy hacks like crumbled chorizo and prepared kimchi to make this restaurant favorite easy to pull off for backyard entertaining — the dogs come together in just 20 minutes.
Mini Potato, Steak, and Chorizo Pies
These smallish “pies” are filled with a smart combination of fresh chorizo and lean grass-fed ground beef. Seasoned with onion and Worcestershire, they’re topped with thinly sliced russet potatoes that become crisp and potato chip–like in the oven.
Feijoada
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Feijoada, Brazil’s national dish, is a stew loaded with black beans and various meats such as smoked pork loin, bacon, and chorizo. Chef Eric Ripert learned to make this recipe from Maria Auxiliadora Etheve, owner of the restaurant Cacau in the Brazilian beach town of Trancoso.
Potato Gnocchi with Chorizo Sauce
Argentine chef Francis Mallmann employs fresh Mexican-style chorizo to make a rich, meaty sauce for his homemade potato gnocchi. You’ll need a full pound of the sausage to prepare this recipe, casings removed.
Chicken and Rice with Fresh Chorizo
Peruvian chef Pedro Miguel Schiaffino uses Portuguese chouriço, essentially a smokier version of Spanish chorizo, to make his spin on classic Latin chicken and rice. Either type of sausage will work here.
Grilled Oysters with Chorizo Butter
The beauty of grilled oysters is that they open on their own, no shucking required. These are topped with chef David Kinch’s smoky, tangy chorizo butter, then garnished with cilantro leaves and lime zest to accent the flavors and provide a pretty pop of color.
Stuffed Peppers with Quinoa, Chorizo, and Mushrooms
© Guy Ambrosino
Chorizo is sautéed with onion and cremini mushrooms, then tossed with quinoa, ricotta salata, and parsley to make a hearty filling for sweet bell peppers. We like to use a combination of orange, yellow, and red bell peppers for an extra-colorful dish.
Basque Chicken and Chorizo Sauté
Daniel Boulud’s satisfying chicken dish gets layers of flavor from Spanish chorizo, garlicky bell peppers and onions, dry sherry, sweet paprika, and fresh basil. Serve it with crusty bread for a dinner to remember.
Mexican-Style Fideos with Chorizo
Chef Alex Stupak’s version of fideos is spicy, smoky, deliciously creamy, and a snap to make. Don’t skip the toppings here; the grated Cotija, cilantro, sliced radishes, minced white onion, crema, and dried oregano are integral to the dish.
Chicken Thighs with Lentils, Chorizo, and Red Pepper
Think of this dish as a quicker, easier version of cassoulet — it’s table-ready in about 45 minutes. You’ll need a half pound of Spanish chorizo; choose lentils that will hold their shape when cooked, such as green, brown, or black, and feel free to use your favorite color of bell pepper.
Chorizo-Filled Dates Wrapped in Bacon
Sweet, smoky, and savory all in one bite, these timeless tapas come together in just 20 minutes with only three ingredients. Be sure to have sturdy toothpicks on hand.
Mussel and Chorizo Soup
For this Mediterranean-inspired soup, 2007 F&W Best New Chef Steve Corry steams mussels in dry white wine with shallots, then serves them in a saffron-infused vegetable broth with plenty of chorizo and a touch of cream.
+ There are no comments
Add yours