As it turns out, the answer isn’t so simple. It originated in the Iberian peninsula as a pork-based sausage, but chorizo has evolved into several distinct styles of artisanal meat, and not all ...

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ...

In this one-pan dinner, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair. Using rendered chorizo to cook down ...

Claudia: Chorizo can be either fresh or dry-cured ... Like, sometimes when you have some dry sausages, even the very common Italian salami that myself as an Italian I'm used to, are too dry ...

Place the potato against the blade, flat side first, and turn into long potato strings. Take each sausage and lightly dust it in flour before wrapping the potato strings around it. Fry the potato ...

After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on.