Here’s everything you gotta know about the meaty Mexican mainstay, plus recipes to try.
As it turns out, the answer isnt so simple.
Of course, there are recipes, too.
Photo:Larisa Blinova/Getty Images
Chorizo-maker Jaime Fernandez is the owner ofThree Sisters Meatsin Boise, Idaho.
What Is Chorizo?
The links are then hung and naturally air-dried for 35 to 38 days.
Victor Protasio
At that point, the links are typically stored in a wine cellar.
Iberian Styles
What sets Spanish chorizo apart is the use ofpimenton, orpaprika, explains Fernandez.
In Spain, it is common to use up to three variations ofpimentonsweet, hot, and smoked bittersweet.
Victor Protasio
Its also almost always smoked, as opposed to the Spanish punch in, and must be cooked.
They can also be cooked as crumbles for use intacosand sauces, or cooked with potatoes or eggs.
“All fresh chorizo needs to be refrigerated,” Fernandez says.
Greg DuPree
“Dry-cured should only be refrigerated after the package has been opened.”
He adds that dry-cured chorizo can be stored at room temperature unopened but, once opened,mustbe refrigerated.
“For fresh chorizo, you could easilygrill the linkson an open flame or atop agrill pan.
Hans Gissinger
Spicy Chorizo-and-Pinto Bean Chili
Need awinning chili recipefor an upcoming cook-off?
Use this one to bring home the prize!
Chickpea and Chorizo Salad
Victor Protasio
Meat in a salad is always a good idea.
Caitlin Bensel
Serve with crusty bread for a complete 30-minute meal.
This one-pot fish dinner relies on Spanish-style chorizo for flavor and texture, resulting in an elevated at-home dinner.
