Chorizo is a signature spicy sausage that is delicious enjoyed in tacos, hash or sandwiches. You've probably seen tough, long Spanish chorizo at a butcher shop. Chorizo is usually not cooked because it only needs to be sliced thinly and then served at room temperature. To cook chorizo, look for fresh Mexican chorizo at a butcher shop. You can saute these delicious chorizo in the frying pan until crumbly or roast them whole in the oven or grill.
Ingredients
Sauteed Chorizo and Egg
- 8 eggs
- About 350 grams of Mexican chorizo
- 1 white onion
- 2 plum tomatoes
- 1 clove of garlic
- 1 tablespoon (15 ml) vegetable oil
- Salt to taste
For 4 servings
Grilled Whole Mexican Chorizo
- About 1 kg of chorizo sausage
- 1 large onion
- 4 whole garlic cloves
- 2 sprigs of fresh rosemary
- 2 sprigs fresh oregano
- 1 tablespoon (15 ml) vegetable oil
For 4-6 servings
Chorizo Whole Grilled
- 4 whole Mexican chorizo
- 1 tablespoon (15 ml) vegetable oil
For 4 servings
Step
Method 1 of 4: Chorizo Cooking Preparation
Step 1. Purchase Spanish or Mexican chorizo from a butcher shop
Spanish chorizo is sold in sausage form whole and solid, and has been smoked so it doesn't need to be cooked. Meanwhile, to cook Mexican chorizo, buy this sausage in the form of a puree in tubes or fresh whole sausage from the butcher shop.
To enjoy Spanish chorizo, all you have to do is slice it thinly and then place it on a cookie or serve it with olives and hard cheese.
Step 2. Remove the fresh chorizo membranes if you want to crush then fry them
If you bought Mexican chorizo whole, and want to cook it until it crumbles, make thin slices of each sausage. Then, press the contents until they come out. Meanwhile, to bake or grill whole chorizo, leave the coating. This membrane is edible so it does not need to be removed.
If you bought Mexican chorizo in a tube package, open one end and squeeze the contents out
Step 3. Slice the chorizo whole if you want to sauté it
To get crispy pieces of chorizo, place the whole chorizo on a cutting board and then cut into 1 cm thick slices. After that, heat these slices in a frying pan over medium heat for 8-10 minutes or until solid.
Use a serrated knife so the chorizo doesn't gush out of its membrane when you cut it
Tip:
Fresh chorizo is hard to dice. So, it's best to keep the shape round. You can cut it back when it's finished cooking.
Step 4. Do not boil the chorizo before cooking
While you may want to boil fresh sausage before grilling it, boiling the chorizo will actually spoil the taste. When it boils, the fat content in the chorizo will melt and the rest is dry chorizo which is no longer delicious.
As long as you flip it frequently during baking, the chorizo should be perfectly cooked
Method 2 of 4: Saute Chorizo and Egg
Step 1. Chop the onion, tomato, and 1 clove of garlic if you want to add vegetables
Finely chop 1 white onion then set aside to one side of a cutting board. Then, cut 2 plum tomatoes to 1 cm in size and crush 1 clove of garlic.
If you don't want to add vegetables, skip this step
Step 2. Sauté the onions for 1 minute over medium heat
Pour 1 tablespoon (15 ml) of vegetable oil into a frying pan then turn on the stove over medium heat. Once the oil starts to boil, add the chopped onions and stir while cooking.
Add onions until slightly soft
Step 3. Add the tomatoes and onions and sauté for another 1 minute
Add the chopped tomatoes and garlic to the frying pan then stir everything so they don't stick to the bottom of the frying pan.
Cook the vegetables until the garlic is fragrant and the tomatoes soften
Step 4. Make long slices on the fresh Mexican chorizo membrane
Fresh chorizo sold at the butcher shop may have a membrane coating. To remove this layer before cooking the chorizo, make long slices and then press the filling out.
- There are some Mexican chorizo brands that don't have this coating. So you just need to open the packaging.
- If you prefer to use preserved Spanish chorizo, simply chop it finely and then use it instead of fresh chorizo. Keep in mind that since the chorizo is fully preserved, you only need to reheat it for a few minutes in the frying pan before adding the eggs.
Step 5. Put the chorizo in the frying pan and cook everything for 5-7 minutes
Place about 350 grams of Mexican chorizo in a frying pan with the vegetables and toss to crush them. Keep stirring everything occasionally so that the chorizo cooks evenly.
Chorizo will release a lot of fat during cooking. If you want to reduce this fat from the frying pan, gently close the lid and then pour the fat into a heatproof container. After that, you can throw it away
Step 6. Crack 8 eggs, put them in a bowl and beat with a fork
Continue to beat the eggs until the yolks are even and there are no more separate yolks and egg whites. If you prefer, you can use 2 cups (about 500 ml) of liquid eggs instead of whole eggs.
Step 7. Pour the eggs into the frying pan then cook for 1 minute without stirring
Slowly pour in the beaten eggs so they don't spill out of the pan. Cook the eggs for 1 minute in the frying pan before stirring.
Variation:
To make the famous potato chorizo dish, make your own 0.5 kg of french fries. Cook 350 grams of chorizo in a separate frying pan over medium heat for 8-10 minutes. After that, mix the chorizo with the french fries
Step 8. Cook the chorizo and eggs for 3-4 minutes or until the eggs are cooked through
Stir everything occasionally to separate the eggs and prevent them from sticking to the pan. Cook this dish until the eggs are firm to your liking.
Cook the chorizo until it is crumbly and solid. If you have an instant meat thermometer, try sticking one of the chorizo pieces to see if it reaches 70 degrees C
Step 9. Serve the dish while it is warm
Turn off the heat and use a spoon to transfer the chorizo and eggs to a serving plate. If you like, serve this dish with warm tortillas and salsa sauce.
Place the remaining chorizo and eggs in an airtight container and store in the refrigerator for up to 1 week
Method 3 of 4: Roasted Whole Mexican Chorizo
Step 1. Preheat the oven to 200 degrees C
Make sure you place the rack in the middle of the oven before turning it on. Let the oven heat up while you chop the onions.
Step 2. Cut the onion into 1 cm thick then place it in a cast iron skillet
Use yellow onions if you like a sweeter taste, or use red onions for a sharper taste. Arrange the onion slices in a single layer on the skillet.
For a more subtle taste, use 5 cloves of red onion. Peel the onion then cut it all in half. After that, smooth it on the surface of the pan
Step 3. Sprinkle 4 cloves of garlic and fresh herbs over the sliced onions
Peel the garlic then add it to the pan. After that, also place 2 sprigs of fresh rosemary and 2 sprigs of fresh oregano on top of the onions.
Tip:
Replace rosemary or oregano with your favorite fresh herbs. For example, you can replace oregano with thyme.
Step 4. Place 1 kg of chorizo in a frying pan then brush with vegetable oil
Arrange the chorizo whole so that they leave about 1 cm apart from each other. Dip a cooking brush in 1 tablespoon (15 ml) of vegetable oil then apply to the top and sides of the chorizo.
Brushing the chorizo with vegetable oil will help it turn brown during baking
Step 5. Bake the chorizo with the onions until they reach 70 degrees C
Place the skillet in the preheated oven and cook the chorizo for 20-30 minutes. Use tongs to flip each chorizo halfway through cooking. When the chorizo is about done baking, insert an instant meat thermometer into it to make sure it reaches 70 degrees C.
The baking time of the chorizo is determined by the brand and size. Start checking the chorizo after 20 minutes of baking
Step 6. Serve the chorizo with crusty bread or grilled vegetables
Turn off the oven, and wear gloves to remove the hot pan. Transfer the chorizo to a serving plate then serve with soft cheese, firm bread, and grilled vegetables.
You can store leftovers in an airtight container and store them in the refrigerator for up to 4 days
Method 4 of 4: Grilled Whole Chorizo
Step 1. Heat a charcoal stove or gas grill to high temperature
If you are using a gas grill, turn it on high. To heat a charcoal stove, fill the briquettes into the chimney and then turn it on. Place the briquettes into the bottom of the furnace once they are hot and lightly coated with ash. After that, install the grill rack above the stove.
If you use a charcoal stove, the chorizo will have a strong smoked taste
Tip:
If your grill rack got dirty after the last use, let the stove heat up for about 5 minutes. After that, use oven mitts to scrub these racks with a barbecue brush.
Step 2. Dip a paper towel in the vegetable oil then use tongs to spread it onto the grill rack
To prevent the chorizo from sticking to the grill rack, pour about 1 tablespoon (15 ml) of vegetable oil into a small dish. Squeeze the paper towels into a ball then use tongs to pick them up. Dip this tissue ball in the oil and apply to the roasting rack.
Step 3. Place 4 whole chorizo in the hot grill then cover
Arrange the chorizo so that there is at least 1cm of space between each. This distance allows air to circulate so that the chorizo can cook evenly. Cover the grill to keep it hot inside.
If you are preparing this dish for a large number of people, double the recipe
Step 4. Cook the chorizo for 30-35 minutes or until the temperature reaches 70 degrees C
Use tongs to flip the chorizo every 5 minutes to brown all the sides. After 30 minutes of cooking, insert an instant meat thermometer into one of the chorizo. Remove the chorizo once the temperature reaches 70 degrees C.
If the chorizo is not fully cooked, check the temperature again after 5 minutes
Step 5. Transfer the chorizo to a cutting board and let it rest for 5 minutes before serving
Use tongs to lift the chorizo off the grill rack and then place it on a cutting board or serving plate. Cover lightly with aluminum foil and leave for 5 minutes to allow the juices to spread back into the meat. After that, serve the chorizo as a filling for bread or slices to serve with grilled vegetables.
Place leftovers in an airtight container and store in the refrigerator for up to 4 days
Tips
- If you like vegetarian chorizo dishes, substitute beef chorizo for soy chorizo.
- Stir-fry chorizo to add to huevos rancheros, tacos, or melted cheese.
