Spanish and Mexican chorizo share the same name, but they have many differences. Here's everything that separates one chorizo ...

Inspired by the Spanish dish lentejas con chorizo, this lentil stew features brown lentils simmered with dry-cured Spanish chorizo, onions, carrots, and creamy potato cubes in this hearty one-pot ...

Chorizo Carbonara combines Mexican chorizo, Pecorino Romano, and Parmiggiano-Reggiano to form a creamy, silky, spicy take on carbonara.

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ...

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Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in ...

This chorizo gnocchi one-pot is packed with peppers, tomatoes and kale – all you need for a delicious family dinner. Each serving provides 516 kcal, 22g protein, 55g carbohydrates (of which 17g ...

1 raw chorizo sausage (about 110g/4oz), cut into small chunks: 1 raw chorizo sausage (about 110g/4oz), cut into small chunks Method Heat the olive oil in a large pan over a medium heat.

Don’t use Spanish chorizo, which is dry-cured and firm, similar to salami. Mexican chorizo, which is soft and fresh, is the type to use here. Fill the tlayudas to your liking and cut into wedges ...