Chorizo has a complex flavor that pairs well with everything from eggs to seafood. You’ve probably noticed chorizo on restaurant menus, and you’ve likely seen it sold by the link at your local ...

The finest quality Chorizo sausage has a course grain and a mild taste of paprika. The finer grain, more orangy ones are sometimes less interesting. The way I use them is in a stew. I cut them ...

Consider amping up your favorite chili con carne with the bold flavors of pork chorizo, which is typically seasoned with ...

If desired, spread a bit of mayonnaise on the toasted baguette. Place a sausage on each piece of baguette. Stir the ...

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and ...

Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened.

In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl ...

Add the onions and ½ teaspoon salt; cook, stirring occasionally, until lightly browned, about 10 minutes. Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and ...

not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in the cooking ...

In a large skillet, heat the remaining olive oil and cook the sausages, cut side down, until browned, about 4 minutes. Flip the sausages and cook, turning and flipping as needed, until well ...

Add the onions and ½ teaspoon salt; cook, stirring occasionally, until lightly browned, about 10 minutes. Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and ...