HOME > Chowhound > Home Cooking >

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

melitoto Apr 6, 2011 09:25 AM

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!

  1. srsone Apr 6, 2011 09:33 AM

    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
      melitoto Apr 6, 2011 09:49 AM

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

    2. s
      SandyCat Apr 6, 2011 09:52 AM

      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. paulj Apr 6, 2011 10:04 AM

        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
          melitoto Apr 6, 2011 10:48 AM

          spanish :) some spicy, some regular...

          1. re: melitoto
            paulj Apr 6, 2011 01:17 PM

            How about migas, Spanish fried bread crumbs.

            1. re: paulj
              melitoto Apr 6, 2011 01:38 PM

              like this ? http://www.angelasfoodlove.com/food-b...

              1. re: melitoto
                paulj Apr 6, 2011 02:07 PM

                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. JungMann Apr 6, 2011 10:42 AM

          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.

          1. LiveRock Apr 6, 2011 11:09 AM


            1. chefathome Apr 6, 2011 11:13 AM

              Chorizo with braised lentils is yummy as the lentils are neutral.

              Cook like bacon and add to risotto.

              Roast in the oven with sliced potatoes. Sprinkle with scallions.

              1. m
                melitoto Apr 6, 2011 12:02 PM

                thank you for all of the wonderful ideas!!! can't wait to get cooking :)

                1. i
                  Isolda Apr 6, 2011 12:54 PM

                  Saute about 6 oz chorizo (in oil if it's dry), then add 1 chopped red onion and 2 or 3 cloves minced garlic. Saute until they are soft. Add a can of diced tomatoes, a can of chickpeas, a little fresh or dried thyme, and a quart of vegetable stock. Simmer for 20 minutes or so, then stir in about 5 oz of fresh baby spinach. Serve with crusty bread. We call this "Man Soup" because of the smoky, meaty taste. This is so easy you can make it after work and have it on the table in about 40 minutes.

                  1 Reply
                  1. re: Isolda
                    melitoto Apr 6, 2011 01:19 PM

                    love this!!!

                  2. Paprikaboy Apr 6, 2011 01:23 PM

                    I often add sausage when I'm roasting vegetable as it adds a nice meaty flavour.
                    Try dicing the Chorizo and roasting peppers, courgettes, aubergines & courgettes in the oven.
                    I'm sure the smoky porkiness would be delicious.

                    2 Replies
                    1. re: Paprikaboy
                      melitoto Apr 6, 2011 01:39 PM

                      that's a great idea! i'm always roasting vegetables...i will add some in

                      1. re: Paprikaboy
                        Isolda Apr 6, 2011 01:42 PM

                        I do this, too. It's also good roasted with sweet potatoes and a little sherry vinegar drizzled on top.

                      2. L.Nightshade Apr 6, 2011 01:46 PM

                        I've made several very good dishes that combine chorizo with clams or mussels. Great as a dish on it's own and sopped up with bread, or served over pasta.

                        1. t
                          tastycakes Apr 6, 2011 02:15 PM

                          i like chorizo and potato pizza with fontina and some mozzarella. slice the chorizo, brown it a little, then saute thinly sliced potatoes in the fat with a little onion maybe. good with or without a light tomato sauce. also chorizo, potato, and kale soup is classic. lots of recipes out there.

                          1 Reply
                          1. re: tastycakes
                            melitoto Apr 7, 2011 05:54 AM

                            this sounds insane! yum!

                          2. woodleyparkhound Apr 6, 2011 02:17 PM

                            I posted a chorizo recipe I love in this thread on 3/29/11:


                            Kale can be used instead of collards, and you can also use more chorizo than the recipe requires.

                            1 Reply
                            1. re: woodleyparkhound
                              melitoto Apr 7, 2011 05:55 AM

                              chorizo and collards sounds like a great combination!

                            2. h
                              Hillbeans Apr 7, 2011 05:58 AM

                              Can't believe no one said paella!

                              1. a
                                Alica Apr 7, 2011 06:03 AM

                                Make mac & cheese with chorizo and peppers. I bet it would also be good in chili.

                                Show Hidden Posts