Chorizo brings bold, smoky flavor to dinner tables with its unique spice blend. This Spanish and Mexican sausage turns ordinary meals into exciting experiences.

You can use chorizo in hearty stews, skillets, stuffed veggies, and grain-based dishes. Whether you like Spanish chorizo’s cured texture or Mexican chorizo’s fresh style, there’s a recipe here for you.

I’ve included both quick weeknight options and some fancier dishes for entertaining.

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1) Chorizo and Red Pepper Paella

This Spanish-inspired paella mixes smoky chorizo with sweet red peppers for a colorful dinner. Saffron-infused rice makes a golden, flavorful base.

I love making this for a group since it’s all done in one pan.

Ingredients

• 2 cups bomba or arborio rice
• 4 cups chicken stock
• 1/2 tsp saffron threads
• 8 oz Spanish chorizo, sliced
• 2 red bell peppers, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Heat olive oil in a paella pan over medium heat. Add chorizo and cook until browned.

Add onion and garlic, cooking until softened. Stir in red peppers and cook for 5 minutes.

Add rice and stir to coat with oil. Pour in warm stock with saffron dissolved in it.

Simmer for 18-20 minutes without stirring until rice is tender. Let rest 5 minutes before serving.

Garnish with fresh parsley.

Total Calories

420 per serving (serves 6)

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2) Chorizo and Sweet Potato Skillet

This one-pan chorizo and sweet potato skillet balances spicy and sweet flavors. It’s easy to clean up and packed with taste.

Chorizo’s smoky heat goes perfectly with sweet potatoes. You can make this dish in about 30 minutes.

Ingredients

• 1 lb Mexican chorizo, casings removed
• 2 large sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 5 minutes until slightly softened.

Add chorizo and cook for 3-4 minutes, breaking it up with a spoon.

Add onion, bell pepper, and garlic. Cook for another 5-7 minutes until vegetables are tender and chorizo is fully cooked.

Season with salt and pepper. Garnish with fresh cilantro.

Total Calories

Approximately 420 per serving (serves 4)

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3) Chorizo-Stuffed Bell Peppers

Chorizo stuffed bell peppers mix smoky chorizo with sweet, crunchy bell peppers. Each pepper is a complete meal in itself.

The filling has rice, cheese, and bold seasonings. These peppers are great for meal prep or family dinners.

Ingredients

• 4 large bell peppers, tops cut and seeds removed
• 1 lb Mexican chorizo, casing removed
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions

Preheat oven to 375°F. Cook chorizo in a large skillet over medium heat, breaking it apart.

Add onion and garlic. Cook until onion is translucent, about 3-4 minutes.

Stir in cooked rice, diced tomatoes, and half the cheese. Season with salt and pepper.

Stuff each bell pepper with the mixture. Place peppers in a baking dish and pour chicken broth around them.

Cover with foil and bake for 35-40 minutes. Remove foil, top with remaining cheese, and bake 5 more minutes until cheese melts.

Total Calories

352 per serving

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4) Chorizo and Mushroom Risotto

This chorizo and mushroom risotto is creamy and packed with flavor. The chorizo gives a smoky kick, while mushrooms add earthy richness.

It’s a little more hands-on, but the result is totally worth it.

Ingredients

• 1/2 cup arborio rice
• 1 cup chorizo, sliced and halved
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup white wine
• 4 cups hot vegetable stock
• 1 cup grated Parmesan
• 2 mushrooms, finely sliced
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

Heat butter in a large pan over medium-high heat. Add mushrooms, garlic, and chorizo and cook 4-5 minutes.

Add rice and white wine, stirring for 1 minute until wine evaporates.

Gradually add hot stock one ladle at a time, stirring constantly.

Keep adding stock and stirring until rice is creamy and tender, about 18-20 minutes.

Stir in Parmesan and season with salt and pepper.

Total Calories

Approximately 485 per serving

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5) Spicy Chorizo Tacos with Avocado

Mexican chorizo makes the base for these bold, flavorful tacos. You can whip them up in just 20 minutes.

The chorizo crisps up in the pan, and creamy avocado plus fresh toppings make every bite pop.

These tacos are perfect for busy nights or casual get-togethers.

Ingredients

• 1 lb Mexican chorizo, casings removed
• 8 small corn tortillas
• 2 ripe avocados, sliced
• 1/2 white onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1/2 cup crumbled cotija cheese
• Hot sauce to taste

Instructions

Heat a large skillet over medium-high heat. Add chorizo and cook 8-10 minutes, breaking it up until crispy.

Warm tortillas in a dry skillet or over an open flame until lightly charred.

Fill each tortilla with chorizo. Top with avocado, onion, cilantro, and cotija cheese.

Serve with lime wedges and hot sauce.

Total Calories

420 per serving (2 tacos)

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6) Chorizo and Butternut Squash Stew

Chorizo and butternut squash make a comforting, hearty stew. The spicy chorizo balances the natural sweetness of the squash.

This stew is perfect for busy weeknights and warms you up.

Ingredients

• 8 oz Spanish chorizo, diced
• 2 lbs butternut squash, cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can cannellini beans, drained
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

Cook chorizo in a large pot until crispy. Add onion and garlic, cook until softened.

Add butternut squash, broth, tomatoes, and paprika. Simmer 25 minutes until squash is tender.

Stir in beans and cook 5 more minutes. Season with salt and pepper.

Total Calories

385 per serving

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7) Chorizo Breakfast Hash

This breakfast-for-dinner hash is loaded with crispy potatoes and spicy chorizo. It’s a comforting meal that’s great any time of day.

Tender potatoes, smoky chorizo, and eggs come together for a dish everyone will love.

Ingredients

• 1 lb Yukon Gold potatoes, diced
• 8 oz chorizo sausage, casing removed
• 1 medium onion, diced
• 1 bell pepper, diced
• 4 large eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup shredded cheese

Instructions

Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook for 8-10 minutes until golden and crispy.

Add chorizo and cook for 3-4 minutes, breaking it up.

Stir in onion and bell pepper. Cook for 5 minutes until veggies are tender and chorizo is cooked.

Create four wells in the hash. Crack eggs into each well and cover the skillet.

Cook for 3-5 minutes until egg whites are set but yolks are still a little runny. Sprinkle cheese over the hash.

Remove from heat and let cheese melt. Season with salt and pepper.

Total Calories

Approximately 520 per serving (serves 4)

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8) Chorizo and Chickpea Stew

This Spanish-inspired chorizo and chickpea stew is a hearty weeknight meal. Spicy chorizo and tender chickpeas make every bite satisfying.

You can make this flavorful stew in about 30 minutes.

Ingredients

• 6 oz Spanish chorizo, sliced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp smoked paprika
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions

Cook sliced chorizo in a large pot over medium heat until browned and crispy, about 5 minutes.

Add diced onion and cook until softened, about 3 minutes.

Stir in garlic and cook for 1 minute.

Add diced tomatoes, chickpeas, chicken broth, and smoked paprika.

Bring to a boil, then lower heat and simmer for 15 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

Season with salt and pepper.

Total Calories

Approximately 380 per serving (serves 4)

9) Chorizo and Potato Casserole

Chorizo and potato casserole is one of my favorite comfort foods. The spicy chorizo and tender potatoes make a hearty dish that works for any meal.

This chorizo potato casserole is great for breakfast, brunch, or dinner. The smoky chorizo mixes perfectly with creamy potatoes and gooey cheese.

You can prep this dish ahead of time and bake it when you’re ready.

Ingredients

• 2 lbs potatoes, diced
• 1 lb Mexican chorizo, casings removed
• 1 medium onion, diced
• 2 cups shredded Mexican cheese blend
• 1 cup sour cream
• 1/2 cup milk
• 3 eggs, beaten
• Salt and pepper to taste

Instructions

Cook chorizo in a large skillet over medium heat, breaking it apart as it cooks. Set the cooked chorizo aside.

Sauté the diced onion in the same skillet until it softens. Boil the potatoes until tender, then drain.

In a large bowl, mix the cooked potatoes, chorizo, onion, sour cream, milk, and beaten eggs. Season with salt and pepper.

Spread the mixture in a greased 9×13 baking dish. Sprinkle the shredded cheese on top.

Bake at 350°F for 30-35 minutes until the casserole is golden and set in the center.

Calories

About 4,200 calories for the whole casserole (serves 8-10).

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10) Chorizo Pasta with Tomato Sauce

Chorizo pasta with tomato sauce is my go-to for bold Spanish flavors in under 30 minutes. The chorizo’s smoky oils create a tasty base for the rich tomato sauce.

This easy tomato chorizo pasta is perfect for busy weeknights when you want something quick and satisfying.

Ingredients

• 12 oz pasta (penne or rigatoni)
• 8 oz Spanish chorizo, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese

Instructions

Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Heat a large skillet over medium heat. Add diced chorizo and cook for 3-4 minutes until it releases its oils.

Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.

Pour in crushed tomatoes, chicken broth, and smoked paprika. Simmer for 10 minutes.

Add the cooked pasta to the skillet and toss with the sauce. Use pasta water if you want a thinner sauce.

Season with salt and pepper. Garnish with fresh parsley and Parmesan cheese.

Calories

About 520 calories per serving (serves 4).

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11) Chorizo and Black Bean Chili

This chorizo and black bean chili mixes smoky sausage with hearty beans for a filling meal. The chorizo brings big flavor, and the black beans add protein and fiber.

You can make this chili on the stovetop or in a slow cooker.

Ingredients

• 1 pound Mexican chorizo, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 jalapeños, seeded and minced
• 2 cans black beans, drained
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano

Instructions

Heat olive oil in a large pot over medium-high heat. Add chorizo and cook until golden brown, about 5 minutes.

Add onion, celery, bell pepper, garlic, and jalapeños. Cook for 4-5 minutes until the veggies soften.

Add black beans, tomatoes, chicken broth, and all spices. Stir everything together.

Simmer for 30 minutes, stirring occasionally. Serve hot with your favorite toppings.

Calories

About 320 calories per serving (serves 6).

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12) Grilled Chorizo with Peppers and Onions

This classic Spanish tapas dish turns simple ingredients into a flavorful meal. The chorizo releases its fat while grilling, which flavors the veggies.

Peppers and onions soak up the smoky, spicy notes from the chorizo. Grilling chorizo over indirect heat helps it cook evenly.

This low-carb dish works as a main course or with crusty bread.

Ingredients

• 1 lb Spanish chorizo, sliced
• 2 bell peppers, cut into strips
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions

Preheat your grill to medium heat. Brush the vegetables with olive oil and season them.

Grill chorizo over indirect heat for 8-10 minutes, turning often. Grill peppers and onions over direct heat for 6-8 minutes until tender.

Add garlic during the last 2 minutes of cooking. Serve everything hot with lime wedges.

Calories

About 420 calories per serving (serves 4).

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13) Chorizo and Spinach Quesadilla

Chorizo and spinach quesadillas are a tasty way to enjoy smoky sausage and fresh greens. This recipe makes a quick lunch or dinner.

The spicy chorizo, fresh spinach, and melty cheese create bold flavors in every bite.

Ingredients

• 8 oz Mexican chorizo, casing removed
• 3 cups fresh spinach
• 8 flour tortillas (7-inch)
• 8 oz Monterey Jack cheese, shredded
• 1 tablespoon olive oil

Instructions

Cook chorizo in a large skillet over medium heat for 5-6 minutes, breaking it apart as it cooks. Add spinach and cook until wilted, about 2 minutes.

Remove the mixture and set aside. Place cheese on half of each tortilla and top with the chorizo mixture.

Fold the tortillas in half. Heat olive oil in the skillet and cook the quesadillas for 2-3 minutes per side until golden and the cheese melts.

Cut into wedges and serve right away.

Calories

About 450 calories per quesadilla.

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14) Chorizo and Cornbread Bake

This Mexican chorizo cornbread casserole combines spicy sausage and sweet cornbread for a cozy one-dish meal. Chorizo adds bold flavor, while the cornbread brings comfort.

You can customize this bake with your favorite veggies or cheese.

Ingredients

• 1 lb Mexican chorizo, casing removed
• 1 box cornbread mix
• 1 cup shredded Monterey Jack cheese
• 1 medium onion, diced
• 1 bell pepper, chopped
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil

Instructions

Cook chorizo in a large skillet over medium heat, breaking it up as it cooks. Add onion and bell pepper and cook until they soften.

Mix the cornbread according to the box instructions, using eggs, milk, and oil. Fold in the chorizo, veggies, and cheese.

Pour the mixture into a greased 9×13 baking dish. Bake at 350°F until golden and cooked through, about 40 minutes.

Calories

About 450 calories per serving.

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15) Chorizo and Kale Soup

This hearty chorizo and kale soup brings together spicy sausage and nutritious greens in a one-pot meal. The smoky chorizo and earthy kale make a cozy, filling soup.

This soup is perfect for chilly evenings.

Ingredients

• 1½ pounds chorizo sausage, sliced
• 1 cup chopped onions
• 2 tablespoons minced garlic
• 2 large potatoes, diced
• 3 quarts chicken stock
• 4 cups kale, chopped
• 1 can white beans, drained
• Salt and pepper to taste

Instructions

Brown chorizo slices in a large pot. Add onions and cook for 5 minutes until soft.

Stir in garlic and potatoes and cook for 2 more minutes. Pour in chicken stock and bring to a boil.

Add kale and beans, then simmer for 15 minutes until the potatoes are tender. Season with salt and pepper before serving.

Calories

About 420 calories per serving.

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Understanding Chorizo and Its Varieties

Chorizo is a highly seasoned pork sausage from the Iberian Peninsula. Spanish and Mexican chorizo have different flavors and cooking styles that change up your dinner recipes.

Differences Between Spanish and Mexican Chorizo

Spanish chorizo is cured and ready to eat with a firm texture. It has smoked paprika for a deep red color and smoky taste.

You can slice Spanish chorizo for boards or dice it for cooking. Mexican chorizo is fresh and needs to be cooked before eating.

It has a softer, crumbly texture and gets its flavor from chili powder, cumin, oregano, and garlic. This version is spicier and more complex.

Spanish chorizo just needs to be heated through, while Mexican chorizo must be fully cooked. Mexican chorizo releases more fat, which flavors other ingredients in your dish.

Tips for Selecting the Best Chorizo

Choose chorizo with few additives or preservatives. Good chorizo lists pork first, followed by spices.

For Spanish chorizo, look for a solid but not rock-hard sausage. The casing should be smooth, not cracked or dried.

Fresh Mexican chorizo should be bright red and feel soft when you press it. Always check the expiration date and buy from stores with good turnover.

Mexican chorizo spoils faster, so use it within a couple of days. Spanish chorizo lasts longer since it’s cured.

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Cooking Tips for Flavorful Chorizo Dinners

Getting the most out of chorizo means balancing its bold spices with the right ingredients. The key is to manage the heat and use cooking methods that highlight chorizo’s natural flavors.

Balancing Spices and Ingredients

Taste your chorizo before you cook since spice levels vary. Spanish chorizo is usually smokier and drier, while Mexican chorizo brings more heat and moisture.

Great ingredients to pair with chorizo:

• Sweet veggies like bell peppers and onions
• Creamy items like potatoes or cheese
• Acidic touches such as tomatoes or citrus

Start with less chorizo than you think you need, since it’s very flavorful. When adding other spices, stick to ones that boost chorizo’s taste—paprika, cumin, and garlic work well.

Finish with fresh herbs like cilantro or parsley for brightness. Cook chorizo over medium heat to render the fat without burning the spices.

Common Cooking Mistakes to Avoid

The biggest mistake I see is overcooking chorizo until it turns dry and loses its texture.

Proper cooking techniques can help you avoid this.

Key mistakes to avoid:

• Adding oil when cooking chorizo (it renders its own fat)
• Cooking on high heat (burns the spices)
• Not removing excess grease when needed
• Adding chorizo too early in slow-cooked dishes

I never add extra oil to the pan when I cook chorizo.

It releases plenty of fat on its own, so extra oil just makes the dish greasy.

Timing matters a lot in recipes with several ingredients.

I add chorizo at the right time to keep it from overcooking and to let other ingredients cook through.

For recipes that need a long cook time, I like to partially cook the chorizo first.

Then, I add it back near the end so it keeps its texture and the spices stay fresh.