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Chorizo Cooking Instructions

CHORIZO VERDE & ROJO


BULK

Place a medium pan over medium heat. Add chorizo and cook thoroughly, breaking up with a spoon and stirring while cooking, until almost dry, about 8-10 minutes. Do not overcook.

LINKS

Remove natural casing with a knife and discard. Place a medium pan over medium heat. Cook chorizo thoroughly, breaking up with spoon and stirring while cooking, until almost dry, about 8-10 minutes. Do not overcook.

CHORIZO CHICKEN


BULK

Add 2 tablespoons of olive oil (or your favorite cooking oil) to a medium size pan. Place the pan over medium heat. Add chorizo and cook thoroughly, breaking up with a spoon and stirring while cooking, until almost dry, about 8-10 minutes. Do not overcook.

LINKS

Remove natural casing with a knife and discard. Add 2 tablespoons of olive oil (or your favorite cooking oil) to a medium sized pan. Place it over medium heat. Add chorizo and cook thoroughly, breaking up with spoon and stirring while cooking, until almost dry, about 8-10 minutes. Do not overcook. Serve warm in a soft tortilla with desired optional toppings. Chicken chorizo makes great lentil and bean soup.



SMOKED CHORIZO


Cut the chorizo sausage into 1/2-inch thick slices. No need to remove the casing. Heat a lightly oiled skillet over medium heat. Add the smoked chorizo to the skillet and cook, turning occasionally, until they are browned and warmed throughout, about 3 to 4 minutes.  Serve as an appetizer, in your favorite pasta dish or a hearty Burrito. Serve warm in a soft tortilla for the best street tacos with desired optional toppings.


CHORIZO SALAMI


Our Salami is cured and does not need to be refrigerated, although we do encourage you to do so to increase shelf life. The powdery white looking stuff on the outside of the Salami is a natural, edible mold similar to those found on aged cheeses. Although edible, we recommend cutting and peeling this outer layer off of the Salami. This mold is added to drive off bacteria during the curing process.

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