“It’s an air-cured meat product that uses pork shoulder and spices to create a preserved, edible link that can be eaten without having to cook [it].” Making chorizo is an artisanal process ...

The frittata is one of the most versatile things you can make. You can chuck whatever you like in them and it's going to ...

Store both types of chorizo in the fridge wrapped in foil or waxed paper. Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are ...

Transfer chorizo to a paper towel–lined plate using a slotted spoon, reserving drippings in Dutch oven. Set chorizo aside. Add onion to Dutch oven; cook over medium, stirring occasionally ...

Instead of using a tough cut that requires hours to become tender, we opt for chorizo, a flavour-packed sausage that boasts a robust, smoky taste. The meat flavours the vegetables and legumes ...

Cook for 8–10 minutes, or until the eggs are cooked. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently ...

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ...

Chorizo Carbonara combines Mexican chorizo, Pecorino Romano, and Parmiggiano-Reggiano to form a creamy, silky, spicy take on carbonara.

1. In a large flameproof casserole or Dutch oven over medium-high heat, heat 1 tablespoon of the olive oil. Add the sausage ...

Chef Rachel Brattain from Bubba's 33 demonstrates how to make their cheesy chicken and chorizo nachos and a sparkling Berry Bliss mocktail. Bubba's has two locations in Michigan, one in Sterling ...