Chorizo: Spanish vs. Mexican. So what is chorizo? Is it taste, texture, smell? Well... how about all of the above. The word chorizo means sausage in Spanish. Pretty plain huh? Well, not really! Whether you choose the Mexican or the Spanish variety, they are both full of rich, robust flavors. So, let's get back to those differences. The first and foremost difference lies in the fact that Spanish chorizo is cured, Mexican chorizo is not.
It is often found raw (rope form) or partially cooked in the form of links. Spanish chorizo is flavored mainly with paprika whereas Mexican chorizo's derives its punch from chilies. Texture is also different. The Spanish variety is firmer. When working with it in rope form it is best to either cut it frozen or cook it thoroughly. Definitely allow it to cool before slicing.
A Spanish Tapa
In Spain, a tapas party or any gathering for that matter would not be complete without chorizo being present in someway, shape or form. Spaniards take their chorizo very seriously and many small towns across Spain boast to produce "the best chorizo in the country." Many years ago I had the privilege to visit one those small towns (La Alberca, a quaint medieval town) where I was able to taste their local chorizo. Needless to say, it was amazing! The Spanish use chorizo in multiple ways: to make empanadas, by itself, or in combination with other ingredients such as garbanzo beans or in the famous Fabada Asturiana (the Spanish version of the French Cassoulet).
Although this recipe is pretty unassuming, it makes up for appearance in flavor. Cooking the sausage twice and simmering it in the wine infuses the meat thoroughly. This is definitely a spur of the moment dish. Sprinkle with parsley for added contrast. I usually like to serve this with slices of artisan bread and a wedge of Manchego cheese.
Step by step photos
- Gather all your ingredients and have them chopped and measured: fresh chorizo, red wine, shallots, bay leaf, olive oil and parsley.
- In a skillet on medium heat add 1 Tbsp olive oil. Cover and cook the fresh chorizo turning every few minutes to allow for even browning and cooking. Depending on the thickness of the chorizo this will take 10-20 minutes.
- Remove from skillet and place on a cutting board and allow to cool for 15-20 minutes. Turn off the heat and pour off the excess grease from the skillet leaving 1-2 Tbsp for later. When the chorizo has cooled slice into ¼" slices on a bias.
- Toss the sliced chorizo back into the pan on medium high heat and add the shallots. Brown the slices for a nice caramelization on the sides.
- Slowly add the red wine and scrape up the bits from the pan with a wooden spoon. This step will deglaze the pan and add a really nice flavor to the sauce.
- Add the bay leaf. Turn down the heat to medium low and allow to simmer for 10 minutes. Serve with chopped parsley on toasted bread. ¡Buen provecho!
Frequently asked questions:
Can I freeze this and serve later? Yes, you can cook the chorizo, cool and slice then freeze in vacuum bag for up to 6 months. Thaw the chorizo and then add to the pan with the shallots and wine to complete the dish.
How long can I store this dish? Cool the chorizo in the sauce and you can store in the refrigerator for up to 4 days. It is easy to reheat in the microwave or stove top and then serve.
If you want to bring the flavors of Spain to your home I have several great recipes to share with you.
Prueba de cerdo is a classic tapas dish of thinly sliced marinated pork with Spanish paprika that is grilled fast and is so easy to make.
Croquetas de jamón y pollo take a little effort but you will be rewarded with a delicious appetizer that is crunchy on the outside and creamy on the inside.
If you visit bars in Spain one popular tapas dish is mushrooms in sherry sauce served on a nice crusty bread.
Empanadas are savory turnovers filled with meat or cheese. Most are fried but I like to cheat and bake mine using pre-made pie crust.
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Chorizo in Wine Sauce - Chorizo al Vino
Ingredients
- 1 lb chorizo (fresh, rope form or links)
- 2 Tbsp curly parsley chopped
- 1 Tbsp olive oil
- 1 shallot minced
- 1 cup red wine
- 1 bay leaf
Instructions
- In a skillet brown chorizo in olive oil on medium heat. Cover and and cook thoroughly. Turn it a few times while cooking to allow for even browning and cooking on all sides. Depending on the thickness of the chorizo this may take 10-20 minutes.
- Remove from the pan and place on a cutting board. Allow to cool for about 15-20 minutes. Pour off the excess grease from the pan while it is still warm. Leave a small amount of the grease in the pan for cooking later. (1-2 Tbsp)
- When cool slice in ¼" slices on a bias.
- Toss chorizo pieces back in the skillet on medium high, add the shallots and brown the sliced piece slightly. You want a little caramelization on the sliced sides of chorizo.
- Slowly add the wine scraping up bits with a wooden spoon. This will deglaze the pan and add some lovely flavor to the sauce.
- Add the bay leaf. Turn down heat to medium low and allow to simmer for about 10 minutes.
- If serving individual portions, arrange 3-4 pieces of chorizo on each plate. Spoon sauce over them.
- Serve with toast triangles and sprinkle with parsley.
Notes
Can I freeze this and serve later? Yes, you can cook the chorizo, cool and slice then freeze in vacuum bag for up to 6 months. Thaw the chorizo and then add to the pan with the shallots and wine to complete the dish.
How long can I store this dish? Cool the chorizo in the sauce and you can store in the refrigerator for up to 4 days. It is easy to reheat in the microwave or stove top and then serve.
pam (Sidewalk Shoes)
Sounds delicious!
Analida
Thanks!!! 🙂 one of my favorites.
Ali @ Home & Plate
I love love chorizo, Mexican and Spanish. This recipe seems simple yet delicious. Can't wait to try this.
Analida
🙂 Thanks Ali. Let me know how it turns out.
Valerie
I love tapas! This looks phenomenal, thanks!
Analida
You're welcome Valerie!!!
Hope you try it out. 🙂
Elena
Yum! We made our own chorizo last year and it was just perfect. There is nothing better than well prepared chorizo!
Analida
Elena, how cool!!! I've always wanted to make chorizo. Did you do a fresh chorizo or a cured chorizo.
Danielle
I never knew about all the differences! The recipe looks great, thanks for sharing at Idea Box!
Analida
You're welcome Danielle!!!
i hope you get to try it!!
Christie
Thanks for sharing at Bloggers Brags! This will be pinned to our Bloggers Brags group board on Pinterest!
Analida
Thanks Christie!!!
Cassandrea
This looks so tasty!! I love chorizo and red wine, so a win-win for me!
Analida
Thanks Cassandrea!
Michelle @ A Dish of Daily Life
I love tapas! That is one thing I really loved when when we traveled in Spain many years ago. Who needs dinner with tapas?! Your chorizo sounds wonderful!
Analida
I love tapas too. You are right, who needs dinner when you have tapas!
Chelc | Inside the Fox Den
Yum! Thanks for sharing at Merry Monday, hope to see you again next week!
Analida
You're welcome!
Kristen @ A Mind Full Mom
Tapas is always a winner in my book. This chorizo looks so incredible after being cooked in wine--YUM!!
Analida
It is really tasty! Give it a try!
Denise Wright
This looks easy but tasty! Chorizo is sometimes hard for me to find where I live but when I do find it, I know what I'm going to do with it! This would be great to take to my book club!
Analida
You can find chorizo at most well assorted grocery stores. If you have a Hispanic market near you, they usually carry it.
I think your book club will love it! 🙂
Caroline | carolinescooking
This must be one of my favorite tapas from my time in Spain - so tasty and so easy too!
Analida
Thanks Caroline, isn't is delish? I need to make it again soon!
Joy @ Joy Love Food
When I go out for tapas, chorizo must be included, so I agree with those in Spain 🙂 I've never prepared it this way at home before, I will have to give it at try, it sounds wonderful!
Analida
Hi Joy! This recipe is pretty good and pretty easy to make.
Let me know how it turns out.
Laura @MotherWouldKnow
Analida, Many thanks for the recipe, but even more for the explanation of the 2 types of chorizo. A friend gave me some Spanish chorizo and I was so confused. (I'd only had Mexican style chorizo before that.) I loved the Spanish-style chorizo - put it in stuffed dates. But I think I would like it even more if it had been soaked in wine like yours:)
Analida
You are welcome Laura. Yes, there is a difference between the Mexican and the Spanish chorizo. I have actually never put it in stuffed dates, it sounds delicious. As a matter of fact, I have some dates in the pantry! 🙂 Anything soaked in wine is good! 🙂
Mary @ StrawmarySmith
Simple but creative! Thanks for a great recipe! 🙂
Analida
You are welcome Mary!
Ben
MmmMMM! I need to put that over a big old bed of rice and then eat until I pop. Om nom nom.
georgie
oh wow this is my kind of appetiser! Meat and wine are my two favourite loves so I guarantee I'd love this dish, can't wait to make it for Thanksgiving!
Aleta
I always love to read of your adventures, and where these foods actually come from. This chorizo in wine sauce sounds just as amazing as when you tried chorizo in that medieval town, and I cannot wait to make it for my next tapas event!
Danielle
It was really nice to find out about more about chorizo. In fact, it will make it much more fun to make this sauce after reading a bit of a backstory and understanding the difference between Mexican and Spanish types. Thank you!
Amanda
Love chorizo! The wine adds such a nice flavor, and it's the perfect little bite for a night of tapas. Thanks for sharing!
Elaine
Fantastic post about chorizo! It was so much fun to find out about the difference between Spanish and Mexican chorizo. I've mostly had it in salads but sooo excited to try it a new way - just need to get the main ingredient! 🙂
Michelle
Very informative post about the types of Chorizo. I love tapas. It amazes me that such simple wholesome ingredients pair so well with the Chorizo and make this taste soooo good! Such a great dish to serve at a party. Delicious!
Sharon
This chorizo recipe is so unique, it would be a wonderful snack or light dinner with anothre glass of wine!
Veronika
This is my husband's favorite treat! It's so easy to make, yet has so much flavor! Saving the recipe!
Analida
Thanks Veronika!
Tammy
This is an easy yet delicious idea! A perfect addition to my holiday appetizer board...definitely need to try this!
Sophie
This is so good, I don’t eat meat but that sauce is perfect with some mushrooms. Thank you.
Rebecca Blackwell
Chorizo and red wine - two of my favorite things in the whole world! I whipped this dish up tonight for my husband and I as a simple dinner along with a salad and, of course, glasses of red wine. It was fantastic! Thank you for a great recipe! This might become a Sunday night staple at our house.