You’ll find it in various chorizo recipes, from tacos to burrito bowls to casseroles. Spanish chorizo, on the other hand, is cured or smoked and is ready to eat straight from the casing.

To cook the smash tacos, heat a griddle or big skillet over medium heat and press the tortillas, meat-side down, onto the hot ...

Chorizo tacos are delicious as is, but add this hot and pungent green to the mix, and you'll enter a new world of flavor.

Use a 1/4 cup measure or large spoon to spread filling on one half of each tortilla. Fold in half, press to seal and place on the prepared sheet pan. Generously spray the tops with nonstick cooking ...

Chow down on these brunch-worthy tacos at your next tailgate—they're loaded with savory chorizo, freshly scrambled eggs, and a spicy salsa verde that'll leave ...

The most simple recipe of the bunch, this classic combination of chorizo, potaotes, fresh avocado, and a squeeze of lime is always guaranteed to be a winner.

How to make mushroom ‘chorizo’ tacos June 1, 2023 at 12:00 a.m. by Gretchen McKay / Pittsburgh Post-Gazette (TNS) ...

Here, sliced baby bellas offer a plant-based take on Mexican chorizo for tacos. Paprika adds a smoky note, and there’s also a bit of a kick from cumin and a pinch (or two) of cayenne pepper.

To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.

Mushrooms often get a bad rap for being slimy and too “earthy.” Yet, if you’re a fan, varieties such as portobello, cremini and oyster mushrooms can help you work more ...