Chorizo is a type of sausage that is popular in Europe, Spain, and Portugal. Spanish chorizo is cured and is used differently than Mexican chorizo which is uncured. It is also commonly used in American dishes, though many people may not know how to cook with it. Here are some examples of recipes on how to cook with chorizo.
Homemade Mexican Chorizo
- 3 tablespoons paprika
- 1/2 tablespoon ground cumin
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- ½ teaspoon coarse kosher salt plus more to taste
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pound ground pork
- 2 tablespoons white vinegar
- 2 cloves garlic, minced
- In a small bowl, add paprika, ground cumin, ancho chili powder, regular chili powder, dried oregano, dried coriander, coarse kosher salt, ground cinnamon, and ground cloves. Mix together to combine.
- In a large bowl, add ground pork, the combined chorizo seasonings, white vinegar, and minced garlic. Mix everything together with your hands until well combined.
- Use immediately in your favorite recipe or store for later.
You may also choose to try Mexican chorizo cooked with eggs, in tacos, as an appetizer, an ingredient in a breakfast hash, as well as a pop of flavor in stews and soups.
For the pizza dough
- 2 packages active dry yeast
- 2 teaspoons granulated sugar
- 1 1/2 cups warm water 110° to 115°F
- 2 teaspoons salt
- 2 tablespoons olive oil, plus more for the bowl
- 4 cups all-purpose flour
For the pizza sauce and toppings
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- One (14-ounce) can tomato sauce
- 8 ounces mozzarella cheese, grated (about 2 cups)
- 8 ounces Spanish chorizo, thinly sliced
- 3 medium poblano chile peppers, seeded and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 4 ounces Manchego cheese, grated (about 1 cup)
Make the pizza dough
- In a small bowl, sprinkle the yeast and sugar over the warm water and gently stir. Let sit until the yeast starts to foam, about 5 minutes.
- Transfer the mixture to an electric mixer. Add the salt and olive oil. Turn the mixer to the lowest speed and gradually add in 1 cup of the flour, mixing until most of the lumps disappear about 30 seconds. Slowly add in 1 cup flour and mix until just combined. Sprinkle 1/4 cup flour on a pastry board or the countertop. Turn the pizza dough onto the work surface and knead in the remaining 2 cups flour. Continue to knead for a total of 5 minutes.
- Coat a clean bowl with olive oil. Transfer the dough to the bowl and turn to coat with oil. Cover with a towel, then place a plate on top. Let the dough rise in a warm place until doubled in size, about 1 hour.
Make the pizza sauce and assemble the toppings
- In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and saute for 2 minutes, until fragrant. Add the tomato sauce, bring to a simmer, and cook for another 5 minutes, until the sauce begins to thicken. Set aside to cool until the dough finishes rising.
- Preheat the oven to 450°F
- After the dough has risen, punch it down and divide it in half. Roll one half into a 12-inch round and place it on a baking sheet.
- Spread half of the tomato sauce over the round, leaving a 1/2-inch border. Sprinkle with half of the mozzarella cheese. Top with half each of the chorizo, poblanos, and bell pepper.
- Bake the Spanish pizza for 15 to 20 minutes until the crust is lightly browned. While the first pizza is baking, prepare the second. As each pizza comes from the oven, top it with half of the Manchego cheese, slice, and serve.