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.
- Almost Oaxacan Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese
- Black Bean Bathed Enchiladas (with Chorizo and Fresh Cheese)
- Black Bean-Sauced Enchiladas
- Chorizo-Potato Tacos
- Chorizo Rice with Lentils
- Green Queso Fundido
- Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa
- Mexican Paella with Shrimp, Mussels and Chorizo
- Pork Tinga with Potatoes, Avocado and Fresh Cheese
- Queso Fundido Burger
- Queso Fundido Torta
- Queso Fundido with Chorizo and Rajas
- Roasted Chile Potato Soup with Greens and Chorizo
- Roasted Poblanos Stuffed with Chorizo and Chayote
- Seared Scallops with Chorizo, Potatoes and Green Onions
- Spaghetti Squash “Fideos” with Chipotle, Chorizo, Crema and Avocado
- Steamed Mussels with Chorizo and Crushed Chiles
- Trout with Chorizo, Caramelized Onions and Dark Beer
- Warm Chorizo Spinach Salad