Chicken Chorizo Penne With Bell Peppers

Serves: 4-5 or 3 really hungry teenagers


1 Lb of Pasta (We Used Penne)

1 Tbsp olive oil

4-6 Chicken Chorizo Links From Don Felipe Products

1 Red bell pepper, Diced

1 green bell pepper, Diced

1 yellow bell pepper, Diced

½ Onion, Sliced ( We used white onion )

2 cloves of garlic, sliced

28 ounces canned diced tomato ( We used organic )

1 tsp oregano

1 tsp salt

1 tsp black ground pepper


1. Boil your water and cook your pasta a few minutes undercooked.

2. Strain pasta and set aside. Toss with a small amount of oil to prevent the pasta from sticking.

3. In a saucepan, add your 1 tbsp of olive oil and cook the chicken links.

4. When the links are cooked, remove from pan and slice.

5. Sauté your peppers, onion, and garlic for a few minutes.

6. Add the canned diced tomatoes, spices, and the sausage slices to the pot.

7. Simmer about 10 minutes.

8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce.

8. Serve with grated parmesan or cheddar.

Spinach, Chorizo, and Cheese Quiche



Prep Time: 20 minutes
Cook Time: 40 minutes

1/2 pound of Don Felipe's Fresh or Dry Chorizo

1 Tbsp Olive Oil

1 Small Onion, Chopped

4 Loosely Packed Cups of Spinach

1 Clove Garlic

6 Eggs

2 Cups of Cheddar or Parmesan Cheese

1/2 Tsp Salt

1/4 Tsp Pepper




  1. Preheat your oven to 375ºF with a rack in the middle position.
  2. Heat your oil in the deepest saute pan that you have, over medium heat. Add the onion and cook until just starting to turn translucent, stirring frequently (you don't want them to brown). Add the spinach, in handfuls, and cook down until the leaves are completely wilted. You may have to do this in batches. When the spinach is all added and wilted add the garlic and cook until fragrant, about 1 minute.
  3. Remove the spinach from the heat and drain well. I do this by putting it in the center of an old kitchen towel and ringing it to get all the extra water out. If you don't get this water out, your quiche will turn out too runny. When it's all drained, give it a quick chop so that you don't have any really large leafs in the quiche. If using frozen chopped spinach you don't have to do this.
  4. Saute the Chorizo in a large sklilet over medium-high heat and cook until lightly browned and crisp. Once fully cooked, set aside.
  5. In a large bowl, whisk the eggs well. Add the salt, pepper, and cheese and stir to combine. Add the spinach mixture and the Chorizo, and give it another good whisk.
  6. Pour the mixture into a deep dish pie plate, and bake for 30 to 45 minutes, until the eggs are set. Let cool for 5 minutes before serving.

Clams and Chorizo Recipe



Photo By: Holly A. Heyser

Prep Time: 20 minutes
Cook Time: 15 minutes

1/2 pound of Don Felipe's Fresh or Dry Chorizo

25 to 50 small hardshell clams

1/4 cup olive oil

1 large onion, sliced thin

4 garlic cloves, sliced thin

1 to 3 dried, hot chiles, broken up

1 1/2 cups white wine

A pinch of saffron (optional)

2 teaspoons Spanish smoked paprika

Juice of a lemon

2 tablespoons chopped cilantro or parsley

Black pepper


  1. Lay the clams in a wide pan, like a big frying pan, in one layer; you may need to do this batches. Pour 1 cup of white wine in the pan and turn the heat to high. Cover the pan and steam the clams open. Keep an eye on the pan and check every minute or two and remove each clam as soon as it pops open. Move the opened clams to a bowl. Keep doing this, adding and removing clams, until they are all opened. Tap on the shells of those clams that don’t seem to want to open, and sometimes they’ll pop. If they stay resolutely closed, toss them.
  2. Your choice here: I remove all but a few of the clams from their shells because it’s easier to eat this way; I leave a few clams in the shells for garnish. Some people just like to pick through the whole shebang, and if you’re one of those, go for it.
  3. OPTIONAL: Strain the clam juice through a paper towel to remove grit. You can use this for the finished dish.
  4. Wipe out the pan you cooked the clams in and heat the olive oil over medium-high heat. When it’s hot, saute the onions until they are soft and the edges have browned a bit. Add the chiles, garlic and chorizo and cook for another minute or two.
  5. Crumble the saffron over the pan and sprinkle the paprika over everything. Add the remaining white wine, the clams and enough of the strained clam juice (or water) to halfway cover everything. Boil this furiously for about 90 seconds. Turn off the heat, add the lemon juice, chopped herbs and black pepper. Serve at once with a big loaf of crusty bread.

Esotico's Pasta with Chorizo



1/2 Lb. of Don Felipe's Chorizo

8oz Package of your preferred pasta.
(We recommend Esotico's Pasta)

1/2 Cup Butter

2 cups Milk

8 oz. Cream Cheese

6 oz. Parmesan Cheese

2 ts.p Garlic Powder

1/8 tsp. White Pepper


Recipe by: Don Felipe Products and Esotico Pasta



For the Pasta

  1. Follow the directions in the pasta label/box and set aside.

For the Chorizo

  1. Saute the Chorizo in a large sklilet over medium-high heat and cook until lightly browned and crisp. Once fully cooked, set aside.

For the Alfredo Sauce

  1. Melt butter in a sauce pan on low-medium heat. Add cream cheese and garlic. Stir until the cream cheese is melted.
  2. Slowly add milk and stir until the sauce is smooth and starts to become thick.
  3. Stir in the parmesan cheese and pepper.
  4. Cover over medium-high heat for about 3 to 5 minutes, Or until the sauce is to your desired consistency.

Bringing it all together

  1. Add the sauce to the pasta, then gently add the Chorizo.
    Best served with a garden salad and some wine.


Black Bean & Chorizo Dip

Photo By: Cooking With Ruthie



3/4 pound of Don Felipe's Green or Red Chorizo

2 tablespoons crema (Mexican-style cream) or sour cream

1/3 cup Cotija or fresco-style cheese, crumbled

2 tablespoons cilantro, finely chopped

2 cans Organic Black Beans

Pink Himalayan Salt

3 Tbsp of Olive Oil

Tortilla chips, as desired



  1. Saute the Chorizo in a large sklilet over medium-high heat and cook until lightly browned and crisp. Once fully cooked, set aside.

  2. Preheat large skillet and add olive oil. Then pour the beans in adding salt to taste. After a while, mash the beans so they create thick dip texture.

  3. Add and stir chorizo to your bean mixture.

  4. Top with Cilantro, cheese, and cream.

  5. Serve warm with Tortilla chips if desired.

Grilled Green Onion & Chorizo Tacos



1 Lb of Don Felipe's Chorizo
12 Corn Tortillas
1/2 cup Diced Onions
1/2 cup Diced Cilantro
10 Grilled Green Onions
Mild Salsa (Optional)
1/2 cup warm water


Grilling the Green Onions

Lightly spray or brush grates with oil before heating up the grill to prevent sticking. Heat grill to medium- high heat. Trim the onion's tops and bottoms, and brush lightly with olive oil. Sprinkle with chicken buillon or favorite seasoning blend. Grill Onions until tender and soft on both sides.

Preparing the Chorizo

aute the Chorizo in a large skillet over medium to high heat. Cook the Chorizo until lightly browned and crisp. 

Heat up tortillas and top with grilled onions, diced onions and cilantro.

Chorizo Empanadas

Recipe and Photo By: Aaron Sanchez


For the dough:
3/4 cup all-purpose flour, plus more for kneading
1/2 cup masa harina (corn tortilla flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup warm water

For the filling:
1 generous cup of Don Felipe's chorizo
1 large boiled potato, peeled and cut into 1/2-inch cubes
1 small yellow onion, chopped
3 tablespoons sliced pimento-stuffed green olives
3 tablespoons golden raisins
1 teaspoon dried whole oregano (preferably Mexican)
Salt and freshly ground black pepper
1 egg beaten with 1 tablespoon water

For the roasted tomato and chile de árbol salsa:
1 pound plum tomatoes (about 4)
3 to 6 chiles de árbol, depending on how spicy you like it
2 tablespoons olive oil
1 medium white onion, chopped
4 garlic cloves, crushed
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  • Instructions

To make the dough:

  1. Stir together the flour, masa harina, baking powder, and salt in a large bowl. Stir in the oil and water and mix well.
  2. Turn out onto a floured surface and knead lightly to form a smooth, supple dough. (If you need more water, add it a teaspoon at a time to avoid making the dough sticky.) Wrap the dough in plastic and chill it in the refrigerator for 20 minutes while you make the filling.

To make the filling:

  1. Put the potato in a small saucepan with lightly salted water, bring to a boil, and cook until tender, 5-7 minutes; drain.
  2. Meanwhile, in a heavy skillet over medium heat, cook the chorizo, stirring and breaking it up, for about 5 minutes. Add the onion and cook for another 5 minutes, until the onion is tender and translucent.
  3. Stir in the potato, olives, raisins, and oregano. Cook, stirring occasionally, until the mixture is heated through, 3-4 minutes. Season to taste with salt and pepper.
  4. Preheat the oven to 375°F and lightly grease a large baking sheet.
  5. Divide the dough into 10 balls. On a lightly floured surface, roll each ball out into a circle about 4 inches across. Place a couple of tablespoons of the filling just off-center on 1 circle, and fold the dough over to make a half-circle. Crimp the edges with a fork to seal, and transfer the empanada to a baking sheet. Repeat with the remaining dough and filling.
  6. Brush each empanada lightly with the egg. Use the tip of a paring knife to slash a few holes in the top of each empanada. Bake until they are golden brown, about 25 minutes. Alternatively, you can fry them. Heat an inch or so of vegetable oil to 350°F in a large skillet. Fry in batches of 3, carefully flipping them over once, until they’re golden brown and crispy, about 5 minutes. Transfer them to paper towels to drain, and let the oil return to 350°F before frying the next batch.

To make the salsa:

  1. Preheat the broiler. Put the tomatoes on a baking sheet and broil, until the tomatoes are nice and charred, 10-12 minutes. Take the tomatoes out, and let them cool.
  2. Transfer the tomatoes to a big bowl (don't forget the tomato juice that has leaked out and reduced on the baking sheet), slip off the skins, and cut out the tough cores, then roughly chop them.
  3. While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.
  4. Put the olive oil, onion, and garlic in a saucepan, set it over medium heat, and cook, stirring occasionally, until the onion is soft, about 7 minutes. Add the toasted chiles, tomatoes, and 2 cups of water, bring to a simmer, and cook for another 12 minutes, so the flavors come together. Let it cool a bit.
  5. Carefully transfer the mixture to a blender. Add the cilantro, salt, and pepper, and puree until the mixture is very smooth.
  6. Pour the mixture through a medium-mesh sieve into a bowl. Serve with the empanadas at room temperature or slightly chilled — or store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.