Chorizo is a fatty and highly spiced sausage usually flavored with garlic and paprika. It is a traditional favorite in Mexico, Portugal, and Spain. Chorizo can be eaten alone or incorporated into recipes, such as egg dishes and casseroles.
The Mexican chorizo is naturally made from ground pork, although some make them from chicken, ground beef, or turkey. The meat is put together with chilies, Chinese parsley, and ginger with a hint of vinegar. Chorizo is usually dry-cured or ready-to-eat sausage, but the Mexican chorizo is raw, so it needs cooking before being relished.
There are many ways to enjoy the flavor of chorizo; cut it into thin slices like the pepperoni on a pizza, chopped finely, and added to hash browns or scrambled eggs.
Here is a home-made Beef Chorizo recipe:
Ingredients:
3 lbs. Ground Beef (80/20 Ground Beef recommended)
2 Tbsp. paprika
1 tsp. cumin
1 tsp. Mexican oregano
1 tsp. cinnamon
2 tsp. garlic powder
2 tsp. ancho powder
1 tsp. chili powder
1.5 tsp. Kosher salt
½ tsp. ground clove
When all ingredients are ready, the first step is to combine all spice ingredients in a bowl. Put a large frying pan over a stove at medium heat. Pour in the ground beef and cook until it is brown. Add the spice mix to the frying pan and stir it well until thoroughly mixed. Let it cook for 10 to 15 minutes to let the flavors blend.
With the beef chorizo ready, the next step is to decide which of the following recipes to cook.
Beef & Chorizo Stuffed Peppers
Ingredients:
6 large capsicum peppers
1 medium onion (finely chopped)
2 cloves garlic (finely chopped)
2 tablespoons olive oil
500 grams minced beef (lean)
150 grams of chorizo (chopped into small pieces)
1 tin chopped tomatoes
100 grams rice (uncooked)
1½ teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon dried oregano
75 grams cheese (grated)
1 salt
1 pepper
How to prepare:
Preheat the oven to 220 degrees. While cooking the rice, start preparing the filling.
Pour the olive oil into a pan, add the onions and garlic and fry until softened. Add the minced beef and stir it continuously until it turns brown. Add the chorizo and stir-fry for a few minutes for the flavor of the chorizo to come out. Then add the chili and cumin, stir it for a minute, add the tomatoes, and let it cook for another 5 minutes.
In preparing the peppers, chop off the tops below the stem and reserve. Remove the seeds and membrane, then the peppers, including the tops, in a bowl. Pour in boiling water and let it soak for 5 minutes. Then remove the peppers from the water and place them upright on a baking tray.
Once the rice is ready, add four tablespoons of rice to the beef mixture and mix thoroughly. Stuff the mixture in the peppers, then replace the tops onto the peppers and drizzle with olive oil.
Bake the stuffed peppers for about 25 to 30 minutes in the oven. At the 20-minute mark, remove the pepper tops, sprinkle the cheese onto the mixture, and put it back inside the oven for a few minutes until the cheese melts. Replace the tops on the peppers with a green leaf salad and serve.
Spicy Beef & Chorizo Grilled Pizza
Ingredients:
1/2-pound Mexican-style pork chorizo
23 ounces ragu
1 teaspoon of finely chopped chipotle peppers
1/4 cup of oil (olive oil)
2 cloves of minced garlic
4 thin pre-baked pizza crusts
1 pound shredded Chihuahua cheese
4 ounces of crumbled queso fresco
1 large avocado (½ inch pieces)
1 cup chopped fresh cilantro
1/2 sour cream
How to prepare:
First, preheat the grill to medium-high heat. Then cook chorizo in a medium non-stick skillet on medium-high heat for 5-7 minutes or until crisp, and drain. Stir in sauce and chipotle peppers. Next, combine oil and garlic in a small bowl before brushing it to both sides of the pizza crusts. Grill topside down for a minute or two or until it turns light brown.
Reduce heat to medium, then carefully flip crusts over with tongs. Top each with ¼ of the sauce mixture and shredded cheese. Grill for 2-3 minutes or just until the cheese melts. Carefully slide finished pizzas onto a large cutting board or platter. Repeat with remaining crusts and toppings.
Top evenly with queso fresco, avocados, chopped cilantro, and sour cream. Ready to serve.
Ground Bison, Beef & Chorizo “taco meat.”
Ingredients
1 teaspoon oil
1 pound ground bison
1 pound of ground beef
1-pound Mexican pork chorizo
1/4 teaspoon kosher salt
freshly ground black pepper
1.5 tablespoon cumin
1.5 tablespoon paprika
2 bell peppers, diced
1 white or yellow onion, sliced
2 portobello mushrooms, diced
1 lime, zest only
How to prepare:
Preheat a large pot over medium heat before pouring in a teaspoon of oil, then add the beef, bison, and chorizo. Start breaking up the meat using a wooden spoon after two minutes, then sprinkle the salt and some freshly ground black pepper. Continue to break up the meat with the spoon, then after five minutes, add in a tablespoon of cumin and paprika, then continue to stir.
After 10 to 15 minutes, line a large plate with paper towels and transfer the meat to the plate using a slotted spoon.
Increase the heat to medium-high before adding the bell peppers, onion, mushrooms, cumin, paprika, salt, and ground black pepper. Stir well to all ingredients thoroughly. Put back the pot’s cover and let it cook for five minutes, then remove the lid. Continue cooking uncovered; stir well every two minutes. After 10 minutes, reduce the heat and add the meat. Stir well to combine, replace the cover and reduce to heat to low. Let it cook for another five minutes. Finally, add the zest to the meat and stir well to combine.
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
The Chorizo & Beef Taco Salad with Lime-Cilantro Dressing is the easiest recipe to prepare; all you need are the following ingredients:
½ package chorizo sausage
½ pound hamburger
½ bunch green onion
½ cup avocado oil
1 tablespoon sugar
1 can of pinto beans
1 teaspoon chili powder
1 teaspoon cumin
1 cup lettuce
1 tomato
1 box of taco salad shells
1 cup shredded cheese
1 bunch cilantro
2 cloves garlic
2 limes
How to prepare:
For Chorizo & Beef Salad:
First, add the chorizo, ground hamburger, and beans to a pan, then sprinkle the chili powder and cumin on top. Next, start sauteing the ingredients until the sausage and meat are well cooked.
Lime-Cilantro Dressing:
Add the cilantro, garlic, lime, and sugar to a food processor, pour the oil on the top funnel, and blend. When done, add all the ingredients together and enjoy.