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Our best chorizo recipes - 41 recipes

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Place a wide, high-sided skillet or pot over high heat

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) can Rotel diced tomatoes and chilies
  • 1 cup chicken broth (or any broth)
  • 1 medium sweet bell pepper, seeded and chopped
  • 1 small yellow onion, chopped
  • 1/2 cup uncooked rice
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 lb. chorizo sausage links, sliced into 1/2 inch pieces (about 4 links)
4.3/5 (11 Votes)

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In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat

  • 1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary
  • 1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried oregano
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon dry Sherry
  • 1/4 cup extra virgin olive oil, plus more for the pan
  • 2 Tablespoons chopped fresh flat-leaf parsley
3.9/5 (17 Votes)

By

This Egg Bake Casserole is cheesy and a bit spicy

  • ◾6 Eggs
  • ◾1 Pound Chorizo Sausage
  • ◾4-5 Cups Cooked Spaghetti Squash
  • ◾1 Medium Yellow Onion, diced
  • ◾3 Cups Mexican Cheese Blend
  • ◾1 (16 oz.) Jar Salsa
  • ◾1 Cup Heavy Cream
  • ◾1 (4 oz.) Can Fire Roasted Diced Green Chiles
  • ◾1 (2.25 oz.) Can Sliced Black Olives
4.3/5 (11 Votes)

By

In a small prep bowl, add a pinch of saffron threads to about ½ cup of very warm water

  • For the Rice:
  • 1 large jalapeno
  • 3-3 smaller chili peppers
  • 1/2 Red Bell pepper – diced
  • 1/2 Green Bell Pepper diced
  • 1/2 Cup diced carrots
  • 1/2 Cup diced onion
  • 1 Can Petite Diced tomatoes with green chilies
  • Saffron
  • For the Chorizo:
  • 1 pd Chorizo sausage
  • 1/2 sweet onion diced and divided
  • I jar Creama
  • 1/2 pound Queso Cheese
  • 1 Cup plus shredded Monterey Jack cheese
  • Other Items:
  • Canola or Vegetable Canola oil blend
  • 2 ripe avocados
  • Sour Cream
  • Wheat tortillas
  • Cilantro
  • Olive oil
  • Small jar green chilies
4.3/5 (4 Votes)

By

A delicious mix of sautéed chorizo, peas, rice and spices

  • 5 cups of rice
  • 2 Tablespoons of Sofrito
  • 1 Tablespoon of Tomato Paste
  • 1 Teaspoon of Adobo
  • 2 Tablespoons of Olive Oil
  • 1/2 teaspoon of Bijol
  • 1 packet of Sason
  • Water
  • 6 Chorizo links
  • 2 tablespoons of Olive Oil
  • 1 cup of peas (frozen or canned)
4.2/5 (6 Votes)

By

This lightly spicy soup shows off the heirloom kale's tender texture and mile flavor

  • 8 oz. Spanish chorizo, thinly sliced crosswise
  • 1 T olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 1/2 tsp each red chile flakes and pepper
  • 7 cups reduced sodium chicken broth
  • 3/4 lb. russet potatoes, peeled and chopped
  • 12 oz. Red Russian kale, or other kale, stems removed and leaves cut into slender ribbons
  • Kosher salt (optional)
4.7/5 (3 Votes)

By

2016 Southern Living Recipe

  • 1 pound fresh Mexican chorizo sausage, casings removed
  • 2 1/4 cups all-purpose baking mix (such as Bisquick)
  • 1 (8-oz.) pkg. pre-shredded extra-sharp Cheddar cheese
  • 1/2 cup chilled mashed roasted sweet potato
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 6 tablespoons plum jam or scuppernong jelly
  • 2 tablespoons Dijon mustard
3.9/5 (21 Votes)

By

Peel, halve & thinly slice the onion

  • 1 large red onion
  • 6 medium garlic cloves
  • 1 can tomatoes (16 ounces)
  • 1 1/2 ounces prosciutto
  • 8 ounces spicy link sausages preferably chorizo or linquisa
  • 1/4 cup olive oil
  • 1/2 tbs. Paprika
  • 1/2 tsp. Hot red pepper flakes or 1/4 tsp. Cayenne pepper
  • 2 tbs. Minced parsley
  • 1/2 cup white wine
  • 1 bay leaf
  • 30 small clams or 18 large
  • 2 tbs. Minced cilantro leaves (I omit)
4/5 (2 Votes)

By

yield: 6 (1 GENEROUS CUP) SERVINGS WEIGHT WATCHERS POINTS PLUS: 8 per (1 generous cup) serving (P+ calculated using...

  • 1 tablespoon olive oil
  • 6 oz (2 links) fully cooked Chorizo chicken sausage, sliced on a bias (the kind that comes pre-cooked, such as al fresco)
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 8 oz uncooked whole grain wild rice blend (I used Wegmans Whole Grain 5 Rice Blend)
  • 1 1/4 cups water
  • 16 oz roasted tomato salsa, or your favorite type (Wegmans, Frontera, Wholly Salsa, etc all have Roasted Tomato salsas)
  • 12 oz cooked chicken breast, chopped or shredded (I used grilled, but any kind would work)
  • 1/3 cup chopped green olives with pimientos (I also used a few Kalamata olives because I needed to use them up!)
4/5 (1 Votes)

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1. The tortillas. If the tortillas are just made and very moist feeling, lay them out in a single layer and cov...

  • For the Tangy Avocado Sauce:
  • 2 dozen About 2 dozen corn tortillas, preferably thin homemade ones or ones from a local tortilleria
  • 1/2 lb (about 4 medium) tomatillos, husked, rinsed and cut in half
  • 3 large garlic cloves, peeled
  • Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stems broken off, roughly chopped
  • 1/4 C (loosely packed) cilantro, thick lower stems cut off
  • 1 large, ripe, avocado, pitted, flesh scooped from peel and roughly chopped
  • Salt
  • For finishing the tlayudas:
  • 1/4 About 1/4 cup fresh-rendered, room temperature pork lard (preferably the kind with bits of brown cracklings in it's what's called asiento in Oaxaca) or vegetable oil
  • 1 About 1 pound fresh Mexican chorizo sausage, casing removed
  • 6 About 6 ounces Mexican fresh cheese (queso fresco) or other fresh garnishing cheese like feta or salted dry-pressed farmers cheese, crumbled
0/5 (0 Votes)

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Place olives in a small saucepan with the wine, bring to a boil

  • 4 tbl. Spanish green olives, coarsely chopped
  • 4 tbl. brine cured black olives, coarsely chopped
  • 1/2 c. dry white wine
  • 6 c. chicken broth
  • 1/4 tsp. crumbled saffron
  • 8 tbl. olive oil
  • 1/2 lb. sweet chorizo, skinned & cut into 1/2 slices
  • 1 onion, finely chopped
  • 4 cloves of garlic
  • 1 medium red bell pepper, finely chopped
  • 1/4 lb serrano or prosciutto cut into 1/4" slices & then diced
  • 4 tbl. minced parsley
  • 3 c. Arborio or Boma rice
  • Kosher salt
  • 2 dozen snap peas
0/5 (0 Votes)

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Preheat oven o 350. Combine all ingredients except cheddar cheese and chili sauce in a large bowl

  • 1/2 pound ground pork
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 cup pork sausage such as chorizo, chopped
  • 1 T. fresh Italian parsley, chopped
  • 1/2 cup chili sauce
  • 30 small squares white cheddar cheese
  • skewers, optional
0/5 (0 Votes)

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CHEESE STUFFED CHORIZO MEATBALLS Spanish Rice with Chorizo