This slow cooker chorizo and queso Rotel dip, paired with tortilla chips, makes for the perfect game day appetizer.

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 ...

1. In a large flameproof casserole or Dutch oven over medium-high heat, heat 1 tablespoon of the olive oil. Add the sausage ...

A delicious chorizo sandwich packed with bold flavors, crispy textures, and the perfect balance of spice and savoriness.

Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce and serve with cooked pasta.

I’ve called around to the grocery stores where I do most of my shopping, and they all say they restock eggs in the morning.

Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook ...

Melt the butter in a saucepan over a medium heat until it foams. Add the chopped potatoes and onions, season with salt and pepper, then stir well and cover with a butter wrapper or a piece of ...

Cook the vegan chorizo for about 4 minutes, breaking it apart with a spatula. Add the chopped mushroom stems, celery, and yellow bell pepper. Season with salt and cook until tender, about 5 minutes.