Chorizo ideas?

[painter]

Paella? Chorizo would might work in that dish and you could do it on the BGE.

[Bkhuna]

That would be cured Spanish style chorizo and it is often part of Paella.Fresh chorizo (mexican type) is uncured and is more like ground meat when cooked.

[Bad Hat BBQ]

add it to beans

And I like to add it to my smoked turkey meatloaf

[texastweeter]

Chorizo walnut and sweet potato hash.

[ssandy_561]

We like doing chorizo sausage with peppers and onions wrapped in a flour tortilla. We use chambry onions and poblano peppers. We’ve also thrown some salsa verde on them.

[Rod]

I'm a huge fan of chorizo, but it can be a bit tricky. I believe the 'traditional' kind is made from pork sausage. Here in the SW it's quite prevalent. There is a local breakfast place close to us that we love that offers various items that include chorizo. I hate their chorizo! I assume it's because it may be beef chorizo as I've only had pork chorizo. I assume it's beef as every other pork brand I've had has at least a similar taste.

I would suggest treating it like ground Italian sausage and put it in whatever. It is tougher to tell when it's cooked because it's typically more wet and the seasonings (paprika I think?) hide the color of the meat. The spiciness also varies GREATLY.

I've had it to where you don't even notice, to, you start wondering what may happen to your exit hole.

[mnavarre]

Cooked whole in a bun with a charred scallion crema and some salsa verde.
Sopes. Take 'em out of the casing and cook, fry up some sopes. top with refried beans, chorizo, cheese. shredded lettuce, tomato. avocado, and salsa.

Put it in one of your omelets.
Use it to flavor some chicken tinga, or migas, or smash it in to refried beans..

Or, i can't even think of all the stuff I make that has chorizo in it.

[Bkhuna]

I've eaten at many places in Barrio Logan and Logan Hights back in the day and I've never had Mexican chorizo that wouldn't turn in to mush one removed from the casing and cooked. Never seen it in a natural casing. Who knows, things evolved. I miss San Diego. It's impossible to find a decent carne asada burrito or machaca in Florida

[Bkhuna]

Grilled Poblano peppers stuffed with Chorizo and queso Oaxaca. Huevos Mexicana. Chorizo and potato hash. Enchiladas. Breakfast burritos, tacos, Chorizo with potato burritos. Torta.

[Greygoose]

Portuguese style kale soup is a delicious meal to make with chorizo in it,,,,

[Mosca]

I tried a link (removed from the casing) in a taco last night. It’s pretty good, between medium and mild. I’ll start with onions and jalapeños and eggs, with cheese and cilantro, in breakfast tacos.

[Mosca]

These were pretty freakin’ good.

[Finster]

Grilled on a bun with brown mustard and onions...
A spicy version of a hot dog, if you will

[wrgilb]

Here's a dish I did the other night and it was good. From Chef Jean Pierre, I changed the canned beans he used to some Rancho Gordo Marcellas that I pre cooked. The Chorizos gave the dish a nice heat element. Thanks for Kathryn's @fzxdoc help with the cooking times on the beans

https://www.youtube.com/watch?v=lpd91xBVsU0

Chicken Cassoulet JP
INGREDIENTS

• 4 ounces thick-cut Bacon, cut into ½ inch pieces
• 4 skinless Chicken Legs
• 4 skinless Chicken Thighs
• 3 Chorizo Sausage Links (or your favorite Sausage)
• 2 tablespoons Garlic Olive Oil
• 1 large or 2 smaller Onions, diced
• 2 cups Celery medium dice
• 2 cups Carrots medium dice
• 2 cups mixed Bell Peppers, cut into ½ inch dice
• 1 tablespoon Sage freshly chopped
• 1 tablespoon Thyme freshly chopped
• 2 tablespoons Garlic chopped
• 1 cup Tomatoes diced
• 2 cups Chicken Stock
• 2 cups Beef Stock (or enough stock to cover the ingredients)
• 1 Smoked Ham Hock
• 1 Lb. of cooked Rancho Gordo Marcellas or Cassoulet beans
• Salt and Pepper to taste

INSTRUCTIONS

1. In a Non-Stick Fry Pan over medium heat, add the bacon, and when it releases enough fat, add the chicken and sausage and sauté until golden brown.
2. In a Dutch oven, add the olive oil and when hot, add the onion and cook until golden brown. Add celery, carrots, bell peppers, fresh herbs, and garlic. When the garlic is fragrant, add the tomatoes and stocks.
3. Add the chicken, bacon, and sausages, and make sure there is enough stock to cover all the ingredients.
4. Cook over very low heat for about 45 minutes, making sure to check the bottom of your pot every 15 minutes.
5. Remove the ham hock and adjust the consistency with a cooked roux, flour, or cornstarch diluted in water.
6. Add the beans and cook for another 15 minutes.
7. Adjust seasoning if needed.
8. Note: Please adjust the seasoning according to your taste preferences. Enjoy your Chicken, Sausage and Beans dish!

[johnec00]

"Chorizo" was originally from Spain and/or Portugal that, but has become a generic word with many different variants in different countries/areas. This site has 20 or so recipes for fresh chorizo and another 20 or so for fermented dried versions. Mostly pork, but beef/pork mix and pure beef. Spanish, Argentinian, Cuban, Mexican, etc. The fresh are very easy to make and we usually don't even stuff it, just use it in things like stuffed peppers or tacos. Don't even need a grinder, just get ground pork at the grocery. Fun to experiment with, Spanish is traditional, but if you like garlic - try Argentinian, or cilantro - Cuban, or hot - Mexican.

[Finster]

I'm thinking I've only ever had the Mexican if that's the only one that is hot.
thanks for the details 👍

[shify]

Fair point - At the butcher counter a mexican grocery store near me, there is a tray of "chorizo" for practically every central and south american country. The differences in size, color are remarkable.

Outside of Mexican, my other favorite is Argentinean but I still need to make my way through another handful of countries. I joked to my daughter that one day we should buy one of every chorizo and have a crazy chorizo tasting. Not sure me and a 10 year old can very far into that tasting.

[Bkhuna]

The nice thing about the Orlando area is that we can find sausages from many other Hispanic countries. I love the Argentinian bombon chorizo that I get at the International Food Club.

[Huskee]

My wife makes a mean chicken chorizo burrito. I asked her and she says it's one of Rachel Ray's chicken chorizo recipes, here is the link, Epicurious is sharing it here. They are fantastic, and filling! It's one of my personal favorites.

https://www.epicurious.com/recipes/food/views/dinner-wrapped-up-black-bean-chicken-and-chorizo-burritos-374654

[Finster]

For some reason, grilled chorizo with some cheesy grits just popped into my head.
Might have to try that