Cooking Chorizo: Four Methods
- Prepare 8 eggs
- Gather 12 ounces (340 g) of Mexican chorizo
- Acquire 1 white onion
- Obtain 2 plum tomatoes
- Retrieve 1 clove of garlic
- Measure 1 tablespoon (15 ml) of vegetable oil
- Add salt to taste
This recipe yields 4 servings
- Collect 2 pounds (0.91 kg) of chorizo sausage
- Obtain 1 large onion
- Gather 4 whole cloves of garlic
- Acquire 2 sprigs of fresh rosemary
- Retrieve 2 sprigs of fresh oregano
- Measure 1 tablespoon (15 ml) of vegetable oil
This recipe yields 4 to 6 servings
- Gather 4 Mexican chorizo links
- Measure 1 tablespoon (15 ml) of vegetable oil
This recipe yields 4 servings
Purchase Spanish or Mexican chorizo from the deli or meat department. Spanish chorizo is available in a firm, sausage link form and it is already smoked, eliminating the need for cooking. To prepare fresh Mexican chorizo, acquire it either ground in a tube or in fresh sausage links from the butcher.
To utilize Spanish chorizo, simply thinly slice it and adorn crackers or serve it alongside olives and hard cheese.
If you intend to crumble and fry fresh chorizo, remove the casing. For Mexican chorizo links, cut a thin slit lengthwise on each link to facilitate crumbing. Then, proceed to squeeze out the chorizo. Should you prefer grilling or roasting the chorizo links, there is no need to remove the edible casing.
- If you purchased Mexican chorizo in a tube, simply cut open the end and extrude the chorizo.
If desired, sauté the links of fresh chorizo. For crisp sides, place the Mexican chorizo links on a cutting board and slice them into 1⁄2 inch (1.3 cm) rounds. Then, heat these rounds in a skillet over medium heat for 8 to 10 minutes or until they firm up.
- Use a serrated knife to avoid the chorizo squirting out of the casing while slicing the links.
Tip: Dicing fresh chorizo may prove challenging, so it is recommended to cut it into rounds and chop the slices after cooking.
Avoid boiling chorizo prior to cooking. While it is common to boil fresh sausages before grilling, boiling chorizo will impair its flavor. Boiling causes fat to melt out of the chorizo, resulting in a dry and less flavorful outcome.
- To ensure proper cooking, make sure to flip the chorizo links at regular intervals while they are grilling.
Prepare the vegetables by finely dicing one white onion, and placing it to the side of the cutting board. Proceed to cut two plum tomatoes into small 1⁄2 inch (1.3 cm) pieces, and mince one clove of garlic. Use caution and refer to this helpful guide on how to chop an onion
- Should you choose not to incorporate any vegetables, you may skip this step.
Over medium heat, sauté the chopped onion in a skillet with one tablespoon (15 ml) of vegetable oil. Continuously stir the onion as it cooks until it slightly softens.
- Cook the onion until it reaches a slight tenderness.
Introduce the chopped tomatoes and minced garlic to the skillet, and sauté the mixture for an additional minute. Stir the vegetables to prevent them from sticking to the bottom of the pan.
- Cook the vegetables until the garlic emits a fragrant aroma and the tomatoes soften.
For fresh Mexican chorizo, make a small incision on the casing. If your chorizo is encased, simply cut a thin opening along the length of the chorizo to remove the casing. Once the casing is removed, you can extract the chorizo by applying gentle pressure.
- Note that certain brands of Mexican chorizo do not have a casing, requiring no additional steps beyond opening the package!
- If you prefer to use cured Spanish chorizo, finely chop it into small pieces and substitute it for the fresh chorizo. Bear in mind that as it is fully cured, you only need to reheat it in the skillet for a few minutes before adding the eggs.
Introduce the chorizo into the skillet with the vegetables and cook the entire mixture for 5 to 7 minutes. Break up the chorizo meat by stirring it occasionally to ensure it cooks evenly.
- Once chorizo is cooked, it releases a significant amount of grease. If you don't want to keep the grease in the skillet, place a lid over it and carefully drain the grease into a heat-proof container. Afterward, dispose of the grease.
Take 8 eggs and beat them thoroughly in a bowl using a fork. Continue beating until the eggs have a consistent yellow color and there are no visible separations between the yolks and whites. If desired, you can use 2 cups (470 ml) of liquid eggs instead of whole eggs.
Gently pour the beaten eggs into the skillet and allow them to cook for 1 minute without stirring. Slowly pouring will prevent the hot grease from splashing out of the skillet. Let the eggs cook undisturbed for a full minute before stirring.
Variation: For a chorizo with potatoes twist, prepare 1 pound (0.45 kg) of home fries. In a separate skillet, cook 12 ounces (340 g) of Mexican chorizo over medium heat for 8 to 10 minutes. Then, combine the chorizo with the fried potatoes.
Continue cooking the chorizo and eggs for 3 to 4 minutes, or until the eggs are fully cooked. Stir the mixture occasionally to break up the eggs and prevent them from sticking. Cook until the eggs reach your desired firmness.
- Cook the chorizo until it is crumbly and firm. To test its doneness, use an instant-read meat thermometer and check if it has reached 160 °F (71 °C).
Serve the chorizo and eggs while hot. Turn off the burner and spoon the mixture onto serving plates. If desired, you can accompany it with warm tortillas and salsa.
- If there are any leftovers, store them in an airtight container in the refrigerator for up to 1 week.
Begin by preheating the oven to 400 °F (204 °C). Make sure that there is an oven rack positioned in the center of the oven before turning it on. Allow the oven to preheat while you slice the onions.
- For a more elegant flavor, try using 5 shallots instead. Peel off the skin of the shallots and slice each one in half. Next, distribute them evenly in the skillet.
Scatter 4 garlic cloves and the fresh herbs over the thinly sliced onions. Peel off the skin of the garlic cloves and toss them into the skillet. Then, place 2 sprigs of fresh rosemary and 2 sprigs of fresh oregano on top of the onions.
Tip: Feel free to substitute your preferred fresh herbs for the rosemary or oregano. For instance, you can exchange fresh thyme for the oregano.
Arrange 2 pounds (0.91 kg) of chorizo sausage in the skillet and brush them with vegetable oil. Position the links with at least 1⁄2 inch (1.3 cm) of space in between each chorizo. Dip a pastry brush into 1 tablespoon (15 ml) of vegetable oil and apply the oil to the top and sides of each chorizo link.
- Brushing the chorizo will facilitate browning as they roast.
Roast the chorizo with onions until they reach an internal temperature of 160 °F (71 °C). Place the skillet in the preheated oven and cook the links for 20 to 30 minutes. Use tongs to carefully turn each link midway through the cooking process. Once you believe they are fully roasted, insert an instant-read meat thermometer into a link to check if it has reached 160 °F (71 °C).
- The roasting time for the chorizo will vary depending on the brand and size of the links. Begin checking them after they have cooked for 20 minutes.
Serve the chorizo with crusty bread or roasted vegetables. Turn off the oven and use oven mitts to remove the hot skillet. Transfer the chorizo links to plates and accompany them with soft cheese, crusty bread, and roasted vegetables.
- Place any leftover links in an airtight container and refrigerate them for up to 4 days.
1Preheat a charcoal or gas grill to a high temperature. If you are using a gas grill, set the burners on high. To ignite a charcoal grill, fill a chimney with briquettes and ignite them. Transfer the hot briquettes to the bottom grill grate once they have become hot and are lightly covered in ash. Finally, place the top grill grate on the grill."
- If a charcoal grill is used, the chorizo links will acquire a distinct, smoky flavor.
Suggestion: In case your upper grill grate is soiled from the previous grilling session, allow the grill to heat up for approximately 5 minutes. Then, while wearing oven mitts, cautiously cleanse the grate with a barbecue brush.
Immerse a paper towel in vegetable oil and utilize tongs to smear it across the grill grate. To prevent the chorizo links from adhering to the grill, pour about 1 tablespoon (15 ml) of vegetable oil into a small container. Form a ball with the paper towel and utilize tongs to grip the balled paper towel. Dip it into the oil and apply the oiled paper towel to the upper grill grate.
Place 4 chorizo links on the scorching grill and close it. Arrange the chorizo links so that there is at least a 1-inch (2.5 cm) gap between them. This will allow adequate airflow between them ensuring even cooking. Fit the grill lid securely to maintain the heat.
- If a larger serving is desired, double or even triple the recipe.
Grill the chorizo for 30 to 35 minutes or until the links reach a temperature of 160 °F (71 °C). Utilize tongs to turn the chorizo every 5 minutes to ensure even browning on all sides. After grilling for 30 minutes, insert an instant-read meat thermometer into one of the links. Remove the chorizo links from the grill once they reach an internal temperature of 160 °F (71 °C).
- If the links are not fully cooked, recheck them after an additional 5 minutes.
Transfer the chorizo to a cutting board and let the links rest for 5 minutes before serving. Utilize the tongs to remove the links from the grill and place them on a cutting board or serving plate. Loosely cover them with aluminum foil and let them rest for 5 minutes to allow the juices to redistribute within the meat. Thereafter, serve the chorizo in a bun as a sandwich or slice the links and pair them with grilled vegetables.
- Store leftover chorizo links in an airtight container in the refrigerator for up to 4 days.
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Question: What are the ingredients used in making chorizo?
The constituents of chorizo include minced or diced pork and pork fat combined with an assortment of seasonings. The Spanish variant is typically prepared with smoked pork, while the Mexican variation utilizes raw pork. Traditionally, the sausage casing is derived from intestines.
Question: Is chorizo the same as Italian sausage?
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- A nonstick skillet
- Knife and cutting board
- Serving plate
- If desired, you may choose to have an instant-read meat thermometer.
- You will need a cast-iron skillet.
- Prepare a knife and cutting board.
- Have a pair of tongs ready.
- Don't forget to have an instant-read meat thermometer on hand.
- Prepare either a gas or charcoal grill.
- Make sure to have tongs available for use.
- You will need a small bowl.
- Have a measuring spoon on hand.
- Keep a paper towel nearby.
- Have a scrubbing brush specifically for cleaning the grill.
- Don't forget to have an instant-read meat thermometer available.
This informative piece has been jointly written by a talented wikiHow staff writer, Jessica Gibson. Jessica Gibson is a skilled Writer and Editor who has been contributing to wikiHow since 2014. Jessica completed her art studies at the prestigious Emily Carr University in Vancouver and holds a Bachelor of Arts degree in History from Columbia College. She further pursued her passion by obtaining a Master of Arts degree in History from The University of Oregon in 2013. This engaging article has been viewed an impressive 448,385 times. Co-authors: 7
Updated: May 15, 2023
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