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Apr 6, 2011 09:25 AM

tons and tons of chroizo! what to do with it?

my parents are always sending me tons of chorizo. i've accumulated quite a bit! not quite sure what to do with all of it since the flavor is pretty strong. any suggestions for recipes that require a lot of chorizo? thanks in advance!

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  1. chorizo and eggs for breakfast...and anything else like onions,bacon..
    or a frittata
    i like chorizo and rice sometimes..
    add it to soup...
    chorizo pizza...

    those just off the top of my head..

    1 Reply
    1. re: srsone

      ooooh! chorizo and rice! that would be awesome. thanks!

    2. if it's suited for cooking, i had a yummy tapas dish last night that was chorizo that had been heated in the oven until some of the juices and grease was released, then the chorizos and a small amount of the grease was poured over some sturdy potato chips. not health food, but a delicious snack!

      1. What style of chorizo is this? Mexican, fresh from a butcher, or commercially made in Texas or California? or semi-dry Spanish?

        4 Replies
        1. re: paulj

          spanish :) some spicy, some regular...

          1. re: melitoto

            How about migas, Spanish fried bread crumbs.

              1. re: melitoto

                yes. In the Batali Road trip program a chef demonstrated it in the shadows of the Mancha windmills. The Spanish like to use coarse bread crumbs, but I think it works just as well with stuffing size cubes. Like hash it's a flexible dish.

        2. You can fry slices until it releases its oil and use that as a frying medium for vegetables or to make dressing. It is great in stews with chickpeas, chicken, apples and/or pork. Treat it like Italian sausage and make it the base for pasta or a flavoring for greens. It is very versatile and could fit in pretty much anywhere aside from dessert.