Chorizo is a savory pork sausage that is made in two distinct ways. Mexican-style chorizo is uncooked and is typically packed in inedible plastic casings. This chorizo is cooked like crumbled sausage and added to eggs, burritos or even chili. Spanish chorizo, on the other hand, is a hard, cured pork sausage that can vary in flavor and the level of curing. Some Spanish chorizos are very cured and require no cooking, whereas others are partially smoked and can be sautéed alone or with onions and peppers for a savory meal.
Sautéed Dried Chorizo
Slice the chorizo into 1-inch strips.
Heat the olive oil over high heat. When the oil begins to pop in the pan, it is ready.
Add the chorizo and sauté for two minutes, stirring to make sure that the chorizo is seared on all sides. Even lightly smoked Spanish chorizo does not require a lot of cooking, but searing the chorizo seals in the juices and flavors the olive oil, which in turn will add the distinctive savory chorizo flavor to the other vegetables.
Add the onion and pepper strips, if you are using them, and stir to coat them with the olive oil.
Reduce the heat to medium and sauté the ingredients for five minutes or until the onions begin to turn translucent and the peppers soften.
Remove the chorizo mixture from the pan. If the chorizo produced a lot of grease, drain it in a colander.
Serve the chorizo and vegetables alone or over rice or in a flour tortilla.
Baked Dried Chorizo
Preheat the oven to 350 degrees Fahrenheit.
Slice the chorizo into 1-inch-wide strips.
Brush olive oil over the bottom of the baking pan and arrange the onion, red pepper and green pepper strips over the olive oil, if you are using them. Place the chorizo slices on top.
Place the baking dish into the oven and bake the ingredients for 30 minutes or until the onions are translucent and the chorizo is reddish or golden brown in color.
Serve the chorizo hot by itself, over rice or in a flour tortilla.
Grilled Dried Chorizo
Preheat the grill to medium-high, or 400 degrees Fahrenheit.
Place the chorizo strips directly on the grill and cook them for five minutes, turning occasionally. The chorizo does not require a lot of cooking time; it is ready when the casing turns a dark reddish or golden brown.
Remove the chorizo from the grill with the grill tongs.
Slice the chorizo into 1-inch pieces and serve over rice or in a tortilla for a savory taco.
Things You'll Need
3 tbsp. olive oil
1 lb. partially cured or lightly-smoked Spanish chorizo
1 medium white onion, cut into strips, optional
1 medium red pepper, seeded and cut into strips, optional
1 medium green pepper, seeded and cut into strips, optional
4 cups rice for serving, optional
Flour tortillas for serving, optional