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25 Chorizo ​​Recipes for Breakfast, Taco Night, Grilling and More

Posted on by Pranco
25 Chorizo ​​Recipes for Breakfast, Taco Night, Grilling and More

To know chorizo ​​is to love chorizo. But how well do you actually know chorizo? Broadly speaking, chorizo ​​is a pork-based sausage with garlic and chili peppers, native to Spain or one of its colonies. Aside from these similarities, this sausage comes in seemingly endless varieties, with several varieties being made in Spain alone. However, what is widely available usually falls into two categories: Spanish and Mexican. For our purposes here, we can define Spanish chorizo ​​as dried, ready-to-eat smoked sausage, and Mexican chorizo ​​as fresh, crumbly pork that has been marinated and seasoned – it must always be cooked.

“Both Spanish and Mexican chorizo ​​are versatile ingredients that add a spectrum of flavors and textures to dishes grilled oysters until weekday evening pastas” says food writer and recipe developer Diana Perez. “You don’t have to choose one; both deserve to become an indispensable part of your kitchen.” Discover your favorite ways to use the spicy sausage with this collection of tasty chorizo ​​recipes.

Cheesy pinto bean dip with chorizo ​​and chili peppers

Carlo Angeles


Deliciously hearty and hearty, this festive dip features creamy pinto beans, flavored with three types of chili peppers and packed with Mexican chorizo, crispy bacon and onions. Gooey Oaxaca cheese ties everything together – feel free to melt more on top if you’re feeling particularly indulgent.

Crostini with creamy ricotta and chorizo

Matt Taylor-Gross / Food Styling by Barrett Washburne


“Chorizo ​​is so underutilized,” says Chef Shea Gallante. Here he heats the spicy Spanish sausage with garlic, tarragon and parsley into a toast with ricotta. Frisée, pickled onions and a dash of reduced balsamic vinegar round out the dish.

Paella with seafood and chicken with chorizo

Diana Chistruga


If you ever make just one paella recipe, this is the one you need to try. Fresh chorizo, sliced ​​dark meat chicken and a trio of seafood, shrimp, mussels and clams come together on a bed of saffron-infused arborio rice for this sumptuous Spanish recipe from Tamara Murphy.

Chickpea salad with chorizo ​​​​and red pepper

Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes


Rancho Gordo founder Steve Sando’s effortless chickpea salad is studded with smoky Spanish chorizo ​​and sweet roasted red pepper for the perfect lunch or side dish.

Green Chorizo

Greg DuPree

Upgrade your next taco night with this green homemade sausage. While traditional chorizo ​​has a garnet red color from smoky chili powder and paprika, our herb version gets color and bright, smoky flavors from a thick paste of charred green chilies, cilantro and Mexican oregano.

Crispy Cheese Burritos with Chorizo ​​and Eggs

Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee

Make your choice of chorizo ​​for your breakfast sausage with these cheese-encrusted burritos. They’re filled with chorizo-studded black beans, scrambled eggs, and creamy avocado, then served with onion, jalapeño, cilantro, and salsa to ensure a delicious start to your day.

Cheesy Breakfast Tacos

Morgan Hunt Glaze / Prop Styling by Josh Hoggle / Food Styling by Nicole Hopper.

The secret to these extra cheesy, crunchy breakfast tacos is a pepper jack “cheese skirt” that envelops the tortillas. They’re filled with Mexican-style chorizo, eggs, peppers, and more cheese for the ultimate morning meal.

Pasta with summer pumpkin and chorizo

CEDRIC ANGELES


Michael Anthony, chef at Gramercy Tavern, blends sweet summer squash into a velvety sauce to top your favorite short pasta. He combines it with meaty chorizo ​​to add a deep, smoky flavor; Basil and chives add freshness, while Aleppo pepper flakes help hold everything together.

Weekday Skillet Chili

Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen


Yes, you can whip up piping hot bowls of chili in just half an hour without having to rely on dusty spice packets. Store-bought pico de gallo adds fresh, vibrant character as it joins forces with other big-flavored ingredients like canned chipotles in adobo, Mexican chorizo, fire-roasted tomatoes and fresh poblano in this weeknight-friendly main dish.

Fried rice with shrimps and chorizo

Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman

Sahil Sethi’s fried rice from Chicago’s Bar Goa is savory and spicy, studded with succulent shrimp and dried Spanish chorizo ​​and topped with a sunny-side-up egg and golden Madras curry mayonnaise.

Three cheese queso nachos

Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

With chorizo ​​beans, pickled red onions and jalapeños, and creamy queso made with Monterey Jack, white American cheese and goat cheese, these next-level nachos are sure to be a crowd pleaser – and disappear quickly.

Steak, potato and chorizo ​​kebab with red pepper mayo

Caitlin Bensel

“Almost nothing goes better with potatoes than steak, so here I thread strips of skirt steak onto skewers with small Dutch yellow potatoes,” writes cookbook author Ann Taylor Pittman. “Slices of robust Spanish chorizo ​​crisp up on the grill and provide an intense flavor when you eat the kebab. Topping everything with smoked paprika enhances the effect of the grilling.”

Smoky sweet potatoes with chorizo ​​butter

Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee

Justin Chapple infuses butter with dried Spanish chorizo, smoky and spicy, for a rich color and flavor that balances the natural sweetness of these tender roasted sweet potatoes.

Chorizo-and-Kimchi Dogs

Victor Protasio

Chef Claudette Zepeda’s tribute to the Sonoran hot dog includes simple hacks like crumbled chorizo ​​and prepared kimchi, making this restaurant favorite and easy to use for backyard entertaining—the dogs come together in just 20 minutes.

Mini potato, steak and chorizo ​​pies

Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

These little “pies” are filled with a clever combination of fresh chorizo ​​and lean grass-fed ground beef. They are seasoned with onion and Worcestershire and topped with thinly sliced ​​russet potatoes that become crispy and chip-like in the oven.

Feijoada

Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver


Feijoada, Brazil’s national dish, is a stew loaded with black beans and various meats, such as smoked pork loin, bacon and chorizo. Chef Eric Ripert learned to make this recipe from Maria Auxiliadora Etheve, owner of Cacau restaurant in the Brazilian seaside resort of Trancoso.

Potato gnocchi with chorizo ​​sauce

© David Malosh

Argentinian chef Francis Mallmann uses fresh Mexican-style chorizo ​​to create a rich, meaty sauce for his homemade potato gnocchi. To prepare this recipe you will need a whole pound of sausage, without the casings.

Chicken and Rice with Fresh Chorizo

© Quentin Bacon

Peruvian chef Pedro Miguel Schiaffino uses Portuguese chouriço, essentially a smoky version of Spanish chorizo, to put his twist on classic Latin chicken and rice. Either type of sausage will work here.

Grilled oysters with chorizo ​​butter

© Carlo Angeles

The great thing about grilled oysters is that they open automatically without having to be shucked. These are topped with chef David Kinch’s smoky, spicy chorizo ​​butter and then garnished with coriander leaves and lime zest to accentuate the flavors and provide a nice pop of colour.

Stuffed peppers with quinoa, chorizo ​​​​and mushrooms

© Guy Ambrosino


Chorizo ​​is sautéed with onion and cremini mushrooms, then mixed with quinoa, ricotta salata and parsley to make a savory filling for sweet peppers. We like to use a combination of orange, yellow and red peppers for an extra colorful dish.

Basque chicken and chorizo ​​​​fried

© Quentin Bacon

Daniel Boulud’s satisfying chicken dish gets a layer of flavor from Spanish chorizo, garlicky peppers and onions, dry sherry, sweet peppers and fresh basil. Serve it with crusty bread for an unforgettable dinner.

Mexican style fideos with chorizo

© Marcus Nilsson

Chef Alex Stupak’s version of fideos is spicy, smoky, deliciously creamy and can be made in no time. Don’t skip the toppings here; the grated Cotija, coriander, sliced ​​radishes, chopped white onion, crema and dried oregano are an integral part of the dish.

Chicken thighs with lentils, chorizo ​​​​and red pepper

© Nicole Franzen

Think of this dish as a faster, simpler version of cassoulet: it’s ready on the table in about 45 minutes. You will need half a pound of Spanish chorizo; choose lentils that hold their shape during cooking, such as green, brown or black, and feel free to use your favorite color of pepper.

Chorizo ​​stuffed dates wrapped in bacon

© Tina Rupp

Sweet, smoky and savory in one bite, these timeless tapas come together in just 20 minutes with just three ingredients. Make sure you have sturdy toothpicks on hand.

Mussel and Chorizo ​​Soup

© John Kernick

For this Mediterranean-inspired soup, Steve Corry, F&W’s Best New Chef of 2007, steams mussels in dry white wine with shallots, then serves them in a saffron-infused vegetable stock with plenty of chorizo ​​and a touch of cream.