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

Place the potato against the blade, flat side first, and turn into long potato strings. Take each sausage and lightly dust it in flour before wrapping the potato strings around it. Fry the potato ...

A vector illustration of a skillet with a wooden handle, filled with Queso Fundido, with nachos. Mexican food isolated on white background cartoon of the chorizo sausage stock illustrations A vector ...

Store both types of chorizo in the fridge wrapped in foil or waxed paper. Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are ...

Serve hot, or at room temperature, garnished with coriander. Cook's note: A Mexican paella is spicier and soupier than a Spanish version. It doesn’t use saffron, and uses fresh chorizo and beer ...

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 ...

but taste first because if the sausage is salty you may not need any additional salt, just some freshly ground pepper. Heat the oil in a heavy casserole over medium heat. Add the chorizo and cook ...

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 ...