This heavily spiced pork-based sausage is prepared fresh or dry-cured, depending on which hemisphere you find it.
In Spain and Portugal, chorizo is dry-cured, often fermented, sometimes smoked, and usually seasoned with garlic, herbs, wine, and dulce (sweet) or Picante (spicy) smoked pimentón, which is similar to paprika.
A frequent option on tapas menus, these chorizos are also used to season traditional entrées such as paella, Caldo Verde, and Spanish tortillas, egg dishes similar to frittatas. Latin America favors raw chorizo, sold with or without casings, usually prepared with local chiles and vinegar instead of wine.
Depending on the region where it’s made, flavorings may include cinnamon, clove, nutmeg, anise, cumin, and citrus. Fresh chorizo is often cooked and crumbled to stuff inside corn tortillas and empanadas, sprinkled over melted queso and arepas, and to accent countless savory dishes.
Why not try a delicious chorizo recipe
Chorizo and Mushroom Empanadas
- 1 tbsp tablespoon (15 ml) extra-virgin olive oil
- 1 small onion, finely chopped
- 4 oz (112 g) mushrooms, roughly chopped
- 6 oz (168 g) fresh chorizo, skins removed
- 8 empanada wrappers, thawed if frozen
- 1/4 cup (38 g) crumbled queso fresco or goat cheese
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, and chorizo and cook, stirring and breaking up the chorizo with the back of a spoon, until brown and cooked through, 3 to 4 minutes. Transfer to a bowl and let cool to room temperature.
- Working one at a time, place a wrapper on a clean surface. Place a rounded tablespoon (15 g) of the chorizo mixture and a little cheese in the center. Brush the outer edge of the wrapper lightly with water, then fold over the sides to meet each other and pinch together tightly to seal.
- Transfer the empanadas to the Air Fryer rack and cook at 380°F (195°C) for 8 minutes, then flip and cook until deep golden brown, 2 to 3 minutes longer.