"Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses.
My oldest son's quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that's my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.
I am really trying to stop myself here..."
Article written for and published by The Washington Post. To read entire article and to get recipes for Mexican-Style Pasta with Tomato Sauce and Chorizo (pictured above), Cowboy Beans (Frijoles Charros), Potato, Scallion and Chorizo Crispy Tacos, and Warm Sweet Potato Salad with Chorizo, click here.
http://patismexicantable.com/01-recipes/06-main-courses/
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