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Recipes with mexican pork chorizo

4 recipes that use mexican pork chorizo, with photos, step-by-step instructions and cook times. The quickest, Huevos con chorizo, takes 17 minutes. It is most often cooked with white onion, mexican crema and queso fresco.

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Huevos con chorizoEggs with chorizo

Across northern and central Mexico, from Toluca, famous for its green and red chorizos, to the ranches of Chihuahua, a skillet of brick-red chorizo scrambled with eggs is the classic weekend breakfast, scooped into warm tortillas with refried beans. Mexican chorizo is fresh, raw pork sausage seasoned with chillies and vinegar, unlike the cured Spanish kind, so it must be cooked through. Chef's tip: pour off most of the rendered fat before adding the eggs, or the scramble turns greasy.

17 minMexicanBreakfast & BrunchGluten free
by KrazyBadal 0 views

Queso fundido con chorizoMelted cheese with chorizo

In the steak houses of Monterrey and Chihuahua, queso fundido arrives in a sizzling clay or iron dish before the grilled meat, and everyone scoops it into warm tortillas. This version is topped with fried Mexican chorizo, which is fresh pork sausage spiced with chile and vinegar. It's rich and stringy, best shared at the start of a meal. For a vegetarian version, swap the chorizo for sautéed mushrooms and roasted poblano strips, and use vegetarian cheeses. Chef's tip: warm the dish in the oven first so the cheese starts melting the moment it goes in.

25 minMexicanSnacks & StartersGluten free
by KrazyBadal 0 views

PambazoDipped roll with potato and chorizo

Pambazos are a Mexico City street classic, sold at night from griddles outside metro stations and at the fondas that open for Lent and village fiestas. A soft, light roll is split, filled with potato fried with pork chorizo, then dipped in a garlicky red guajillo sauce and crisped on the griddle, so the outside turns deep red, slightly crunchy and a little messy. Inside go shredded lettuce, cream and crumbled cheese, with salsa verde for heat. Eat it straight off the griddle with plenty of napkins. Chef's tip: use day-old rolls; fresh, soft bread soaks up too much sauce and falls apart on the griddle.

55 minMexicanFast Food
by KrazyBadal 0 views

MolotesFried potato and chorizo masa turnovers

Around Puebla's zócalo and in the evening stalls outside its churches, molotes are fried to order: masa turnovers rolled into long spindles with pointed ends, crisp and blistered outside and soft inside. The favourite filling is potato mashed with pork chorizo, though stalls also sell them with tinga, quesillo or huitlacoche. They are eaten hot from a paper plate, split open and spooned with salsa, cream and crumbled cheese, as an evening snack or a light supper. Chef's tip: press the dough between two sheets of plastic cut from a freezer bag, so the thin disc lifts off cleanly and doesn't tear when you fold it.

75 minMexicanSnacks & Starters
by KrazyBadal 0 views

Goes well with mexican pork chorizo