FINDING: Most Mexican groceries and some well-stocked general groceries.
CHOOSING: Locally made versions of this fresh sausage (it’s very different from Spanish pepperoni-like chorizo) are typically better than mass-produced, widely distributed ones. The best ones have distinctive texture (not mushy), balanced spices and enough vinegar to brighten and focus the sausages pronounced chile flavor. It should not be excessively picante.
STORING: In the refrigerator, well wrapped, for up to a week; frozen for 3 months.
- Steamed Mussels with Chorizo and Crushed Chiles
- Seared Scallops with Chorizo, Potatoes and Green Onions
- Roasted Poblanos Stuffed with Chorizo and Chayote
- Queso Fundido Torta
- Queso Fundido Burger
- Pork Tinga with Potatoes, Avocado and Fresh Cheese
- “Almost Oaxacan” Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese
- Roasted Chile Potato Soup with Greens and Chorizo
- Potato Tortilla with Chorizo
- Black Bean Bathed Enchiladas (with Chorizo and Fresh Cheese)
- Black Bean-Sauced Enchiladas
- Trout with Chorizo, Caramelized Onions and Dark Beer
- Warm Chorizo Spinach Salad
- Mexican Paella with Shrimp, Mussels and Chorizo
- Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa