How Long to Cook Beef Chorizo
Chorizo is quite possibly one of the best things to ever happen to pork! Learn how to cook chorizo to transform your favorite dishes.
Growing up, chorizo was a staple on our table. Part of my family hails from Mexico, so we tended to eat it in the morning with eggs and a bit of cilantro. And as an adult, I've discovered a myriad of methods for cooking chorizo. Breakfast, lunch and dinner? It's a dream come true if you ask me.
But if you've never heard of chorizo, don't fear! Here's a breakdown of everything you need to know about this sensational sausage.
Psst! These are our favorite sausage skillet dishes.
What Is Chorizo?
Spanish and Portuguese chorizos are made from cured pork that is heavily seasoned with paprika. It can be smoked or unsmoked, spicy or sweet. Look for picante and dulce on the label, respectively. Because it's cured, you can eat it straight out of the package or saute it and pop it into your go-to skillet dish. It's like salami with a Spanish twist.
Depending on where you live in the U.S., you may also be familiar with Mexican chorizo. The major departure between Old World chorizo and Mexican chorizo is the fact that Mexican chorizo is fresh rather than cured. Think of it as a sort of Mexican sausage. Like its Iberian cousins, Mexican chorizo is usually made with pork, although you'll come across beef chorizo as well. It's seasoned with plenty of traditional spices like dried chili, paprika and cumin.
Usually, folks cook it up and serve it with eggs but there are any number of ways you can enjoy it. The most obvious use is for classic Mexican fare; however, chorizo makes a exquisite addition to stews, seafood dishes and pasta. Don't hold back—get creative!
How to Cook With Chorizo
There are a number of fabulous ways you can use chorizo in your cooking, whether you opt for Mexican, Spanish or Portuguese flavors. Iberian chorizo is easy. Just lightly saute it then add it to your recipe. It's also delicious as part of a charcuterie plate.
If you're cooking with Mexican chorizo, you'll want to remove the casing. To get you started, here's an easy (and delicious!) recipe for our take on huevos rancheros.
Ingredients
- 2 flour tortillas (Here's how to make 'em at home.)
- Cooking spray
- 3/4 cup refried beans
- 4 ounces fresh chorizo
- 4 large eggs, lightly beaten
- 1/2 cup mild salsa
- 1/4 cup shredded cheddar cheese
Step 1: Tortilla Time
Preheat your oven to 425°. Lightly spray both sides of the tortillas with cooking spray. Press the tortillas onto the bottom and up the sides of two 1-1/2-quart ovenproof bowls to shape them. Bake about 8-10 minutes or until the edges have just browned. Let them cool for about 5 minutes, then remove the tortillas from the bowls.
Step 2: Get Cooking
Remove the chorizo from its casing. Cook the chorizo for about 5-6 minutes in a large skillet over medium-high heat—you won't need any oil here. While the chorizo is cooking, heat the beans in a microwave. Once they're heated through, place them in the tortilla bowl. Drain the chorizo and place on top of the beans. This is what to do with your leftover cooking oil.
Step 3: Eggs-cellent!
Cover the salsa and microwave it until it's heated through. Wipe out the skillet then add in your eggs. Scramble them until cooked, then spoon eggs over the chorizo. Finish your tortilla bowls by garnishing with a spoonful of salsa and a generous helping of cheese.
Find More Hearty Mexican Breakfast Ideas
Ramona's Chilaquiles
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This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family. —Jo Ferguson, Arnold, Missouri
Mexican Rice with Poached Eggs
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
Sausage Tortilla Breakfast Bake
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I love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts
Brunch Ham Enchiladas
When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. —Gail Sykora, Menomonee Falls, Wisconsin
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Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
Chiles Rellenos Quiche
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don't know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona
Chorizo & Grits Breakfast Bowls
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California
Breakfast Tortas
Wondering how to make tortas? My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. This one's a guaranteed crowd-pleaser. —Carolyn Kumpe, El Dorado, California
Breakfast Burrito Casserole
A friend gave me this burrito casserole recipe and I modified it to fit our family. It's perfect for a brunch, because you can prep it the night before and bake it the next morning. —Krista Yoder, Due West, South Carolina
Chiles Rellenos Souffle
After we spent the night at our friends' house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
Chorizo Egg Casserole
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada
Poached Huevos Rancheros
I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Olga Koetting, Terre Haute, Indiana
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Eggs and hash browns have extra pizazz when they're served up on a pizza pan. My family requests this fun breakfast often, and it's a snap to make with ready-to-use pizza crust. I adjust the heat index of the toppings to suit the taste buds of my diners. —Christy Hinrichs, Parkville, Missouri
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Light and crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
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For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
Migas, My Way
Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.—Joan Hallford, North Richland Hills, Texas
Source: https://www.tasteofhome.com/article/how-to-cook-chorizo/
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