Aug 29, 2024 · Whether your recipe calls for smoky, cured Spanish chorizo or the savory, ready-to-cook Mexican version, this spiced pork sausage is sure to be the star ingredient in any dish!

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Preheat the oven to 425 degrees F. Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes. Meanwhile, make the cilantro mayo: Mix the mayo with the chopped c

Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well.

Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off ...

1 link fresh Mexican chorizo, casing removed. 1/2 yellow onion, minced. 1 serrano chile pepper, seeded and minced. 2 cloves garlic, minced. 1/2 cup shredded Oaxaca cheese.

Add the chorizo and cook until brown and cooked through, 5 to 6 minutes. Remove with a slotted spoon to a plate and remove all but 3 tablespoons of the grease. Add the onion, peppers and ...

Deselect All. EVOO or vegetable oil. 1 pound fresh Mexican chorizo or other spicy bulk sausage. 7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes