15 Spicy Argentinian Chorizo Recipes That Add Fun Heat

As a lover of all things Argentinian, especially their spicy chorizo, I can’t help but share my excitement with you. The smoky, bold flavors are a treat for the taste buds. From mouthwatering skewers to delightful empanadas, there’s so much to explore. If you’re looking to add a bit of heat and flair to your meals, these 15 recipes will surely impress. Let’s bring some sizzle to your table with these irresistible ideas.

Grilled Argentinian Chorizo Skewers

Grilled Argentinian chorizo skewers are a delightful way to savor the rich and spicy flavors of this classic sausage. Originating from Argentina, chorizo is made from pork, seasoned with a variety of spices including paprika, garlic, and chili, giving it a distinct taste that pairs beautifully with the smoky depths achieved through grilling.

These skewers offer a great option for gatherings, barbecues, or simply a flavorful weeknight dinner. The versatility of grilled chorizo allows for endless variations, whether you choose to pair it with vegetables, serve it with chimichurri sauce, or enjoy it on its own.

This dish isn’t only quick and easy to prepare but also packed with flavor, making it a crowd-pleaser for any occasion. Let’s explore the recipe so you can impress your friends and family with your culinary skills!

Ingredients (Serves 4-6):

• 1 pound Argentinian chorizo sausages
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 zucchini
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Skewers (wooden or metal)

Cooking Instructions:

1. Prepare the Skewers: If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This prevents them from burning on the grill. If using metal skewers, simply set them aside.
2. Cut the Vegetables: Wash and slice the red and yellow bell peppers, red onion, and zucchini into bite-sized pieces. Try to keep the pieces uniform in size for even cooking.
3. Slice the Chorizo: Cut the Argentinian chorizo into thick slices, about 1 to 1.5 inches each. This allows for a good balance of meat and vegetables on the skewers.
4. Assemble the Skewers: Thread the chorizo pieces and the cut vegetables alternately onto the skewers. Aim for a colorful arrangement, mixing the vegetables and chorizo. Leave a little space between each piece to guarantee even cooking.
5. Season the Skewers: Brush the assembled skewers with olive oil and sprinkle them with smoked paprika, salt, and pepper. This will enhance the flavors during grilling.
6. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are glowing hot.
7. Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chorizo is cooked through and has a nice char, and the vegetables are tender.
8. Serve and Garnish: Once done, remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh parsley if desired, and serve hot.

Extra Tips:

When grilling Argentinian chorizo skewers, consider adding other vegetables like cherry tomatoes, mushrooms, or asparagus for added flavor and variety.

You can also marinate the skewers in your favorite spices or sauces for a few hours before grilling to enhance their taste. Serve the skewers with a side of chimichurri sauce for a traditional touch that complements the chorizo’s spiciness beautifully.

Enjoy your grilling experience!

Chorizo and Potato Empanadas

Chorizo and Potato Empanadas are a classic dish that showcases the rich flavors of Argentinian cuisine. These savory pastries are filled with a delicious mixture of spicy Argentinian chorizo, tender potatoes, and aromatic spices, all encased in a flaky pastry. Empanadas are a versatile dish, perfect for appetizers, snacks, or even a main course. Whether you’re hosting a gathering or just craving something comforting, these empanadas are bound to be a hit.

Making Chorizo and Potato Empanadas can be a fun culinary adventure. While they may seem a bit challenging at first, the process is quite simple and rewarding. The key to perfect empanadas lies in the pastry dough, which should be tender yet sturdy enough to hold the filling. You can choose to make the dough from scratch or use store-bought pastry for a quicker option. Regardless of your choice, these empanadas will undoubtedly deliver on flavor and satisfaction.

Ingredients (Serves 4-6)

• 1 pound spicy Argentinian chorizo, casings removed
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 package of empanada dough discs (or homemade dough)
• 1 egg, beaten (for egg wash)
• Fresh cilantro or parsley, for garnish (optional)

Cooking Instructions

1. Prepare the Potatoes: Begin by boiling the diced potatoes in salted water until they’re tender, about 10-15 minutes. Drain and set aside to cool slightly. Once cooled, gently mash them with a fork, leaving some small chunks for texture.
2. Cook the Chorizo Mixture: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Next, add the chorizo to the skillet, breaking it up with a wooden spoon as it cooks. Cook until the chorizo is browned and cooked through, about 7-10 minutes.
3. Combine Filling Ingredients: Once the chorizo is cooked, remove the skillet from heat and mix in the mashed potatoes, cumin, paprika, salt, and pepper. Stir until everything is well combined. Allow the filling to cool for a few minutes.
4. Assemble the Empanadas: Preheat your oven to 400°F (200°C). On a clean surface, lay out the empanada dough discs. Place about 1-2 tablespoons of the chorizo and potato filling in the center of each disc. Fold the dough over to create a half-moon shape, and press the edges together to seal. For a decorative touch, crimp the edges with a fork.
5. Bake the Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
6. Serve and Enjoy: Remove the empanadas from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm with your favorite salsa or chimichurri sauce for dipping.

Extra Tips

When making Chorizo and Potato Empanadas, feel free to customize the filling by adding other ingredients like cheese or bell peppers for added flavor. If you have any leftover filling, it can be refrigerated for a couple of days or used in other dishes.

Additionally, consider frying the empanadas instead of baking for a crispier texture. Just make sure the oil is hot enough to achieve that perfect golden brown color. Enjoy your cooking!

Spicy Chorizo Pasta

Spicy Chorizo Pasta is a vibrant and flavorful dish that combines the rich, smoky taste of Argentinian chorizo with al dente pasta, fresh vegetables, and a hint of spice. This dish is perfect for a weeknight dinner or a gathering with friends, as it brings together bold flavors that are sure to impress. The savory chorizo melds beautifully with the garlic and tomatoes, while the pasta acts as a perfect base to soak up all the delicious sauce.

To elevate this dish, you can experiment with different types of pasta, such as penne, rigatoni, or spaghetti, each offering its unique texture and bite. Additionally, adding a sprinkle of fresh herbs or a dash of chili flakes can enhance the overall flavor profile. Whether you’re a chorizo aficionado or trying it for the first time, this Spicy Chorizo Pasta recipe is sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6)

• 400g pasta (penne or spaghetti)
• 300g spicy Argentinian chorizo, sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (400g) diced tomatoes
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Cooking Instructions

1. Cook the Pasta: Start by boiling a large pot of salted water. Once the water reaches a rolling boil, add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta. This starchy water will help to create a silky sauce later on.
2. Sauté the Chorizo: In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and has released its oils. This step is essential as it infuses the dish with rich flavor.
3. Add Vegetables: Next, add the diced onion, minced garlic, and red bell pepper to the skillet. Sauté for another 5 minutes, or until the onion becomes translucent and the bell pepper softens. This will add sweetness and color to the dish.
4. Incorporate Tomatoes and Spices: Pour in the can of diced tomatoes, and sprinkle in the smoked paprika and red pepper flakes. Stir well to combine all the ingredients. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together. If the sauce becomes too thick, add a splash of the reserved pasta cooking water.
5. Combine with Pasta: Once the sauce has thickened and is fragrant, add the drained pasta to the skillet. Toss everything together, ensuring the pasta is well coated in the sauce. If the mixture seems dry, gradually add more of the reserved pasta water until you achieve your desired consistency.
6. Season and Serve: Taste the pasta and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Extra Tips

When preparing Spicy Chorizo Pasta, consider using high-quality Argentinian chorizo for the best flavor. If you’re looking to make this dish a little lighter, you can add in some fresh spinach or kale towards the end of cooking for added nutrition.

Additionally, feel free to customize the spice levels by adjusting the amount of red pepper flakes or even serving with hot sauce on the side. Enjoy your culinary adventure!

Argentinian Chorizo Tacos

There’s nothing quite like the vibrant flavors of Argentinian chorizo, especially when it’s served in a taco. These tacos are a celebration of spice and texture, with juicy chorizo complemented by fresh toppings and a zesty sauce. The combination of the smoky sausage with the crunch of veggies creates a delightful contrast that will have everyone coming back for seconds.

Whether you’re hosting a fiesta or simply enjoying a casual weeknight dinner, these Spicy Argentinian Chorizo Tacos are sure to impress.

To create an authentic experience, use high-quality Argentinian chorizo, which is known for its rich flavor and perfect spice blend. The tacos can be topped with a variety of ingredients such as avocado, cilantro, and a tangy salsa, allowing you to customize them to your taste.

Serve with lime wedges on the side for an extra burst of flavor, and get ready to enjoy a delicious meal that celebrates the essence of Argentinian cuisine.

Ingredients (Serves 4-6):

• 1 pound Argentinian chorizo, casings removed
• 8 small corn tortillas
• 1 cup diced onion
• 1 cup diced tomato
• 1 avocado, sliced
• 1 cup shredded cabbage
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: hot sauce for extra heat

Cooking Instructions:

1. Cook the Chorizo: In a large skillet over medium heat, add the chorizo. Use a wooden spoon to break it apart as it cooks. Stir occasionally for about 8-10 minutes until the chorizo is browned and cooked through.

Drain excess fat if necessary and add salt, pepper, ground cumin, and smoked paprika for extra flavor. Mix well and set aside.

2. Prepare the Tortillas: While the chorizo is cooking, heat another skillet or griddle over medium heat. Place the corn tortillas on the skillet one at a time, warming them for about 30 seconds on each side until they’re soft and pliable.

Keep them warm by wrapping in a clean kitchen towel.

3. Assemble the Tacos: Once the chorizo is ready and the tortillas are warmed, it’s time to assemble the tacos. Take a warm tortilla and spoon a generous amount of the cooked chorizo onto the center.

4. Add Toppings: Top the chorizo with diced onion, diced tomato, sliced avocado, shredded cabbage, and a sprinkle of fresh cilantro. Squeeze a wedge of lime over the top for that extra zing.

5. Serve: Arrange the assembled tacos on a serving platter. If desired, provide hot sauce on the side for those who enjoy some extra heat.

Extra Tips:

For an added layer of flavor, consider marinating the chorizo in lime juice and spices for an hour before cooking. This will enhance the taste and tenderness of the sausage.

Additionally, feel free to experiment with toppings; pickled jalapeños, crumbled queso fresco, or a drizzle of crema can all add a delightful twist to your tacos. Enjoy the vibrant flavors and make sure to serve with plenty of lime wedges for the ultimate experience!

Chorizo-Stuffed Bell Peppers

Chorizo-Stuffed Bell Peppers are a vibrant and flavorful dish that showcases the rich and spicy essence of Argentinian chorizo. This recipe combines the smoky, savory notes of chorizo with fresh vegetables, making it a perfect option for a hearty family meal or a festive gathering.

The colorful bell peppers not only add visual appeal but also contribute a mild sweetness that balances the spice of the chorizo, creating a delicious harmony of flavors.

To prepare these stuffed peppers, you’ll first need to cook the chorizo until it’s perfectly browned and aromatic. Then, mix it with rice, tomatoes, and various spices to create a filling that’s both satisfying and nutritious.

Once stuffed, the bell peppers are baked until tender, allowing all the flavors to meld beautifully together. This dish isn’t only a feast for the taste buds but also a vibrant centerpiece for your table.

Ingredients (Serves 4-6)

• 4 large bell peppers (any color)
• 1 pound Argentinian chorizo, casing removed
• 1 cup cooked rice (white or brown)
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ½ cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)
• Salt to taste

Cooking Instructions

1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

2. Cook the Chorizo: In a large skillet over medium heat, add the olive oil and then the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Next, add the chorizo to the skillet, breaking it apart with a spatula as it cooks. Brown the chorizo thoroughly, about 7-10 minutes.

3. Mix the Filling: Once the chorizo is cooked, stir in the cooked rice, diced tomatoes, smoked paprika, cumin, black pepper, and salt. Mix everything well until all ingredients are thoroughly combined and heated through.

Remove the skillet from heat and fold in half of the shredded cheese.

4. Stuff the Peppers: Carefully spoon the chorizo and rice mixture into each bell pepper, packing it down slightly to guarantee they’re filled generously. Once all the peppers are stuffed, sprinkle the remaining cheese on top.

5. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

6. Garnish and Serve: Once cooked, remove the stuffed peppers from the oven and allow them to cool slightly. Garnish with fresh parsley if desired and serve warm.

Extra Tips

For an added layer of flavor, consider roasting the bell peppers in the oven for a few minutes before stuffing them. This will enhance their sweetness and add a slight char that complements the chorizo filling.

You can also customize the filling by adding vegetables like corn or black beans for extra texture and nutrition. If you prefer a milder dish, opt for sweet Italian sausage instead of chorizo, and adjust the spices to your taste. Enjoy your Chorizo-Stuffed Bell Peppers!

Chorizo and Black Bean Chili

Chorizo and Black Bean Chili is a hearty and flavorful dish that brings together the rich spices of Argentinian chorizo with the comforting texture of black beans. This recipe not only highlights the deliciously smoky and spicy qualities of chorizo but also offers a satisfying way to enjoy a nutritious meal.

Perfect for gatherings or a cozy night in, this chili is bound to impress with its robust flavor and satisfying heat. The combination of chorizo and black beans creates a wonderful balance of protein and fiber, making this dish both filling and nutritious.

The addition of fresh vegetables and spices enhances the depth of flavor, while the slow cooking process allows all the ingredients to meld beautifully. Whether you serve it with rice, cornbread, or simply on its own, this chili is a delightful way to enjoy the bold flavors of Argentinian cuisine.

Ingredients (Serves 4-6):

• 1 pound Argentinian chorizo, casings removed and crumbled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 medium carrots, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 2 cups vegetable or chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream or Greek yogurt for serving (optional)

Cooking Instructions:

1. Cook the Chorizo: In a large pot or Dutch oven, heat the pan over medium heat. Add the crumbled chorizo and cook until browned and cooked through, about 5-7 minutes. Use a wooden spoon to break it apart as it cooks. This step will render the fat and infuse the pot with flavor.
2. Sauté Vegetables: Once the chorizo is cooked, add the diced onion, minced garlic, bell pepper, and carrots to the pot. Sauté the vegetables for about 5-6 minutes, or until they’re softened. Stir frequently to guarantee even cooking. This step builds a flavorful base for your chili.
3. Add Remaining Ingredients: Stir in the black beans, diced tomatoes (with their juices), vegetable or chicken broth, chili powder, cumin, smoked paprika, and season with salt and pepper. Mix everything well to combine. This is where the chili starts to take shape, combining all the beautiful flavors.
4. Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally. This allows the flavors to develop and deepen. If the chili becomes too thick, you can add a little extra broth or water.
5. Taste and Adjust Seasoning: After simmering, taste the chili and adjust the seasoning with more salt, pepper, or spices if needed. This step guarantees that the flavors are just right before serving.
6. Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve with a dollop of sour cream or Greek yogurt for added creaminess. Enjoy your delicious Chorizo and Black Bean Chili!

Extra Tips: To enhance the flavor of your chili even further, consider adding a splash of lime juice or a dash of hot sauce just before serving.

If you prefer a thicker chili, you can mash some of the black beans with a fork before adding them to the pot, or let the chili simmer uncovered for the last 10-15 minutes. Feel free to customize the heat level by using spicy or mild chorizo, and don’t hesitate to add other vegetables such as corn or zucchini for added nutrition and flavor!

Argentinian Chorizo Quesadillas

Spicy Argentinian Chorizo Quesadillas are a delightful fusion of the bold flavors of Argentinian chorizo and the comforting, cheesy goodness of quesadillas. This savory dish brings a taste of Argentina to your kitchen, perfect for a casual dinner, a game day snack, or a fun gathering with friends. The chorizo adds a spicy kick, while the melted cheese creates a rich and satisfying texture that complements the smoky flavors of the sausage.

With just a few simple steps, you can whip up these delicious quesadillas in no time. The combination of sautéed chorizo, fresh vegetables, and gooey cheese all packed between crisp tortillas makes for a meal that isn’t only easy to prepare but also incredibly satisfying. Serve them with your favorite dipping sauces or a side salad for a complete meal that everyone will love.

Ingredients (Serves 4-6 people):

• 1 pound spicy Argentinian chorizo, casings removed
• 1 medium onion, finely chopped
• 1 bell pepper (red or green), diced
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Fresh cilantro, chopped (for garnish)
• Salsa or guacamole (for serving)

Cooking Instructions:

1. Cook the Chorizo: In a large skillet over medium heat, add the chorizo. Cook for about 5-7 minutes, breaking it apart with a spatula until it’s browned and cooked through. The chorizo should be well-cooked and slightly crispy. Remove from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the olive oil, onions, and bell peppers. Sauté over medium heat for about 4-5 minutes until the vegetables are softened and the onions are translucent. Add the cumin and smoked paprika, stirring well to combine the flavors. Return the cooked chorizo to the skillet and mix everything together for an additional 2 minutes.
3. Assemble the Quesadillas: Lay one tortilla flat on a clean surface. On half of the tortilla, layer a generous amount of the chorizo and vegetable mixture, followed by a mix of mozzarella and cheddar cheese. Fold the other half of the tortilla over to cover the filling. Repeat this process for the remaining tortillas.
4. Cook the Quesadillas: Wipe the skillet clean and return it to medium heat. Lightly grease the skillet with a small amount of olive oil. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side until they’re golden brown and crispy, and the cheese is melted inside. Remove from the skillet and let cool for a minute before slicing into wedges.
5. Serve: Arrange the quesadilla wedges on a serving platter and garnish with chopped cilantro. Serve warm with salsa or guacamole on the side for dipping.

Extra Tips:

For an added layer of flavor, consider adding sliced jalapeños or a sprinkle of chili flakes to the chorizo mixture for extra heat. You can also experiment with different types of cheese, such as pepper jack or a blend of Mexican cheeses, to customize the quesadilla to your taste.

If you’re short on time, using pre-cooked chorizo can speed up the cooking process, and you can also try adding other vegetables like mushrooms or spinach for additional nutrients and flavor. Enjoy your Spicy Argentinian Chorizo Quesadillas!

Chorizo and Egg Breakfast Burritos

Chorizo and Egg Breakfast Burritos are a savory and satisfying way to start your day. Packed with spicy Argentinian chorizo, fluffy scrambled eggs, and a medley of fresh toppings, these burritos are a delightful combination of flavors and textures.

Whether you’re preparing a weekend brunch or a quick weekday breakfast, these burritos can be made ahead of time and reheated, making them a versatile addition to your morning routine.

This dish isn’t only delicious but also customizable to suit your preferences. You can add ingredients like cheese, avocado, and salsa to elevate the flavor profile. The warm, soft tortillas enveloping the spicy chorizo and eggs make for a hearty meal that will keep you fueled throughout your day.

Get ready to indulge in a breakfast that’s bursting with flavor!

Ingredients (Serves 4-6 people):

• 1 pound Argentinian chorizo, casing removed
• 8 large eggs
• 1/4 cup milk
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (red or green)
• 1 tablespoon olive oil
• 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• 4-6 large flour tortillas
• 1 avocado, sliced (optional)
• Salsa, for serving (optional)
• Fresh cilantro, chopped (optional)

Cooking Instructions:

1. Cook the Chorizo: In a large skillet over medium heat, add the chorizo. Cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes. Stir occasionally to guarantee even cooking. Once cooked, remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
2. Sauté Vegetables: In the same skillet, add olive oil if necessary, then sauté the diced onion and bell pepper over medium heat until softened, about 3-4 minutes. Stir occasionally to prevent burning. This step adds a wonderful sweetness and depth to your burritos.
3. Prepare the Eggs: In a bowl, whisk together the eggs and milk until well combined. Pour the egg mixture into the skillet with the sautéed vegetables. Cook, stirring gently, until the eggs are just set but still soft, about 3-5 minutes. Be careful not to overcook the eggs; they should remain fluffy.
4. Combine Ingredients: Once the eggs are cooked, add the chorizo back into the skillet, stirring gently to combine all the ingredients. If desired, sprinkle the shredded cheese over the mixture and cover the skillet for a minute to allow the cheese to melt.
5. Assemble the Burritos: Lay out the flour tortillas on a clean surface. Spoon an equal amount of the chorizo and egg mixture onto each tortilla. Top with sliced avocado and fresh cilantro if desired.
6. Wrap the Burritos: Fold in the sides of the tortilla, then roll it from the bottom up, securing the filling inside. Repeat with remaining tortillas and filling.
7. Serve: Serve the burritos warm with salsa on the side for dipping. Enjoy your delicious Chorizo and Egg Breakfast Burritos!

Extra Tips:

For an extra kick, consider adding jalapeños or a dash of hot sauce to the egg mixture while cooking.

Additionally, if you want a crispier exterior, you can toast the assembled burritos on a skillet or a griddle for a couple of minutes on each side before serving. This not only warms them up but also gives a nice texture that contrasts beautifully with the soft filling.

Enjoy experimenting with different toppings and fillings to make this dish your own!

Chorizo and Spinach Stuffed Chicken

Chorizo and Spinach Stuffed Chicken is a flavorful and hearty dish that brings together the rich, spicy taste of Argentinian chorizo with the earthy freshness of spinach. This recipe is perfect for a family dinner or a gathering with friends, as it combines protein and greens in a way that’s both satisfying and visually appealing.

The juicy chicken breasts are packed with a delicious mixture of sautéed chorizo, fresh spinach, and creamy cheese, making each bite a delightful experience. This dish not only showcases the bold flavors of chorizo but also offers a wonderful balance of textures.

With a crispy outer layer and a savory, cheesy filling, Chorizo and Spinach Stuffed Chicken is sure to impress anyone at your dinner table. Serve it alongside a fresh salad or roasted vegetables for a complete meal that celebrates the essence of Argentinian cuisine.

Ingredients (Serves 4-6):

• 4 large chicken breasts
• 8 oz Argentinian chorizo, casings removed
• 2 cups fresh spinach, chopped
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your chicken cooks evenly and thoroughly once it’s stuffed and ready to bake.
2. Prepare the Filling: In a large skillet over medium heat, add the olive oil and let it warm. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chorizo to the skillet, breaking it apart with a spatula. Cook until the chorizo is browned and cooked through, about 5-7 minutes.
3. Add Spinach and Cheese: Once the chorizo is cooked, add the chopped spinach to the skillet. Cook until the spinach has wilted, about 2-3 minutes. Remove the skillet from heat and stir in the cream cheese, mozzarella cheese, paprika, salt, and black pepper until well combined.
4. Prepare the Chicken Breasts: While the filling cools slightly, prepare the chicken breasts. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
5. Stuff the Chicken: Take a generous portion of the chorizo and spinach mixture and stuff it into each chicken pocket. Use toothpicks to secure the openings if necessary to prevent the filling from spilling out during cooking.
6. Bake the Chicken: Place the stuffed chicken breasts in a greased baking dish. Drizzle a bit of olive oil over the tops for added moisture and sprinkle with additional salt and pepper if desired. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
7. Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. Garnish with fresh parsley before slicing and serving.

Extra Tips:

For added flavor, consider marinating the chicken breasts for a few hours before stuffing them. You can use a simple marinade of olive oil, lemon juice, garlic, and herbs.

Additionally, if you prefer a bit of crunch, you can top the stuffed chicken with breadcrumbs before baking, which will create a crispy crust. Finally, feel free to experiment with different types of cheese in the stuffing for varied flavors—feta or goat cheese can add an interesting twist!

Spicy Chorizo Pizza

Spicy Chorizo Pizza is a delicious and vibrant dish that brings the authentic flavors of Argentina right to your home. The combination of spicy Argentinian chorizo, melted cheese, and fresh toppings creates a delightful experience with every bite. This pizza is perfect for gatherings, game nights, or simply a cozy dinner at home.

With its rich flavors and bold spices, this dish is bound to impress your family and friends. Making Spicy Chorizo Pizza isn’t only straightforward but also allows you to customize it to your taste. You can add your favorite vegetables or adjust the amount of chorizo to control the heat level.

The crust can also be homemade or store-bought, depending on how much time you have on hand. The result is a pizza that’s bursting with flavor and sure to satisfy even the most discerning palates.

Ingredients (Serves 4-6)

• 1 pre-made pizza crust (or homemade dough)
• 1 tablespoon olive oil
• 1 cup spicy Argentinian chorizo, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup pizza sauce (store-bought or homemade)
• 1 small red onion, thinly sliced
• 1 bell pepper (any color), sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• Fresh basil leaves for garnish (optional)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 475°F (245°C). A high temperature is essential for achieving a crispy crust, which is a hallmark of great pizza.
2. Prepare the Pizza Crust: If you’re using a pre-made pizza crust, lay it out on a pizza stone or baking sheet. If making homemade dough, roll it out to your desired thickness and shape. Make sure the dough is evenly spread to avoid uneven cooking.
3. Sauté the Chorizo: In a skillet over medium heat, add the olive oil and sliced chorizo. Cook the chorizo for about 5-7 minutes, or until it’s browned and has released its flavorful oils. This step enhances the taste and guarantees that the chorizo is fully cooked before topping the pizza.
4. Assemble the Pizza: Spread the pizza sauce evenly over the crust, leaving a small border around the edges. Sprinkle a layer of shredded mozzarella cheese on top, followed by a layer of the sautéed chorizo. Add the sliced red onion and bell pepper, then finish with a sprinkle of Parmesan cheese, dried oregano, and red pepper flakes if you desire extra heat.
5. Bake the Pizza: Place the assembled pizza in the preheated oven and bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned. Keep an eye on it to avoid burning.
6. Garnish and Serve: Once out of the oven, let the pizza cool for a couple of minutes. Garnish with fresh basil leaves if desired, then slice and serve hot. Enjoy the delightful combination of flavors with a side salad or your favorite beverage.

Extra Tips

When making Spicy Chorizo Pizza, feel free to experiment with different toppings to suit your preferences. Adding some fresh arugula or spinach after baking can add a rejuvenating touch.

If you prefer a spicier pizza, consider using pepper jack cheese or adding jalapeños. Don’t hesitate to use a pizza stone for an even crispier crust, and remember to keep the oven hot for the best results!

Chorizo and Lentil Soup

Chorizo and Lentil Soup is a hearty and flavorful dish that brings the rich culinary traditions of Argentina right into your kitchen. This comforting soup is perfect for chilly evenings, combining the spicy, smoky flavor of Argentinian chorizo with the earthy goodness of lentils. The result is a robust, satisfying meal that’s certain to please everyone at the dinner table. Packed with protein and fiber, this dish not only warms the soul but also nourishes the body.

In this recipe, the chorizo is sautéed to release its oils and flavors before being combined with vegetables, lentils, and broth. The lentils cook until tender, absorbing all the delicious flavors of the spices and the chorizo. This soup isn’t only easy to make but also allows for customization, as you can add your favorite vegetables or adjust the level of spice to suit your taste. Serve it with crusty bread for a complete meal that everyone will love.

Ingredients (serving size: 4-6 people):

• 8 oz Argentinian chorizo, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 cup dried lentils, rinsed
• 6 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes, with juices
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Sauté the Chorizo: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the sliced chorizo and sauté for about 5-7 minutes, or until the chorizo is browned and has released its oils. This step adds depth of flavor to the soup.
2. Add Aromatics: Once the chorizo is browned, add the diced onion, minced garlic, carrots, celery, and bell pepper to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
3. Combine Lentils and Spices: Stir in the rinsed lentils, smoked paprika, cumin, and bay leaf. Mix well to guarantee the lentils are coated with the spices and flavors from the chorizo and vegetables.
4. Add Broth and Tomatoes: Pour in the chicken or vegetable broth and add the can of diced tomatoes along with their juices. Stir everything together, bringing the mixture to a gentle boil.
5. Simmer the Soup: Reduce the heat to low and cover the pot. Let the soup simmer for about 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and check the consistency; add more broth or water if it becomes too thick.
6. Season and Serve: Once the lentils are cooked, taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley if desired.

Extra Tips: To enhance the flavor of your Chorizo and Lentil Soup, consider adding a splash of red wine while sautéing the vegetables or incorporating a teaspoon of chili flakes for extra heat.

This soup can also be made ahead of time, as the flavors deepen and improve when allowed to sit. Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage. Enjoy your delicious creation!

Chorizo and Roasted Vegetable Salad

Chorizo and Roasted Vegetable Salad is a vibrant and flavorful dish that combines the spicy, smoky flavors of Argentinian chorizo with a medley of roasted vegetables. This salad not only brings a burst of color to your table but also packs a punch of nutrition and taste. It’s perfect as a starter or a main course, especially during those warm summer days when you want something light yet filling.

The best part about this recipe is its versatility; you can easily substitute the vegetables based on what you have available or prefer. Whether you choose to serve it warm or at room temperature, this salad is sure to impress your guests with its rich flavors and hearty ingredients. With a perfect balance of protein from the chorizo and fiber from the vegetables, this dish can satisfy any appetite.

Ingredients (Serves 4-6)

• 12 ounces Argentinian chorizo, sliced
• 2 red bell peppers, chopped
• 1 medium zucchini, diced
• 1 medium red onion, chopped
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups mixed salad greens (arugula, spinach, or romaine)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Optional: crumbled feta cheese for garnish

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high temperature will help to caramelize the vegetables, enhancing their natural sweetness and flavor.
2. Prepare the Vegetables: In a large mixing bowl, combine the chopped red bell peppers, diced zucchini, chopped red onion, and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, sprinkle with smoked paprika, salt, and pepper. Toss well to guarantee all the vegetables are evenly coated.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly charred. Remember to stir halfway through cooking for even roasting.
4. Cook the Chorizo: While the vegetables are roasting, heat a skillet over medium heat. Add the sliced chorizo and cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and crispy. This will enhance its flavors and give it a delightful texture.
5. Combine Ingredients: Once the vegetables are done roasting, remove them from the oven and let them cool slightly. In a large serving bowl, combine the roasted vegetables, cooked chorizo, mixed salad greens, and chopped cilantro.
6. Dress the Salad: Drizzle the remaining tablespoon of olive oil and lime juice over the salad mixture. Toss gently to combine all the ingredients, guaranteeing everything is well-coated in the dressing.
7. Serve and Garnish: If desired, sprinkle crumbled feta cheese over the top for an added layer of flavor. Serve the salad warm or at room temperature.

Extra Tips

For a more robust flavor, consider marinating the chorizo in lime juice and spices for at least 30 minutes before cooking. Additionally, feel free to experiment with different vegetables such as eggplant or asparagus, depending on the season or your personal preference.

If you want to add a bit of crunch, toss in some toasted nuts or seeds before serving. Enjoy your Chorizo and Roasted Vegetable Salad as a delightful meal that’s sure to please everyone at your table!

Argentinian Chorizo Sandwiches

Argentinian chorizo sandwiches are a delicious way to enjoy the bold flavors of Argentinian cuisine. These sandwiches are typically made with fresh chorizo, a type of sausage known for its spicy and smoky flavor, which is grilled to perfection and served in crusty bread. The combination of the savory sausage and topped with fresh ingredients creates a mouthwatering experience that’s perfect for picnics, barbecues, or a casual dinner.

To add an authentic touch, Argentinian chorizo sandwiches are often served with a variety of toppings, such as chimichurri sauce, sautéed onions, and peppers. The balance of flavors and textures makes each bite a flavorful journey. Whether you’re hosting a gathering or simply indulging in a delightful meal, these sandwiches are bound to impress.

Ingredients (Serves 4-6)

• 4-6 fresh Argentinian chorizo sausages
• 4-6 crusty rolls or ciabatta bread
• 1 cup chimichurri sauce (store-bought or homemade)
• 1 medium onion, sliced
• 1 bell pepper (red or green), sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions

1. Prepare the Chorizo: Begin by preheating your grill or grill pan over medium-high heat. While the grill is heating up, use a sharp knife to prick the chorizo sausages lightly to prevent them from bursting during cooking. This will allow some fat to render out, enhancing the flavor.
2. Grill the Chorizo: Once the grill is hot, place the chorizo sausages on the grill grate. Cook for about 12-15 minutes, turning occasionally, until the sausages are evenly browned and cooked through. They should have an internal temperature of 160°F (71°C). Remove them from the grill and let them rest for a few minutes.
3. Sauté the Onions and Peppers: While the chorizo is resting, heat olive oil in a skillet over medium heat. Add the sliced onion and bell pepper, seasoning with salt and pepper. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized. Stir occasionally to guarantee even cooking.
4. Toast the Rolls: Cut the crusty rolls or ciabatta bread in half and place them on the grill for a couple of minutes to toast lightly. This adds a nice texture and prevents the bread from becoming soggy when filled with the juicy chorizo.
5. Assemble the Sandwiches: Slice the grilled chorizo sausages in half lengthwise. Place one half of the sausage on each toasted roll, and top with a generous amount of sautéed onions and peppers. Drizzle chimichurri sauce over the top and sprinkle with fresh cilantro or parsley, if desired. Cap with the other half of the roll.

Extra Tips

For an added layer of flavor, consider making your own chimichurri sauce by blending fresh parsley, garlic, red wine vinegar, olive oil, and spices. Let it sit for at least 30 minutes to allow the flavors to meld before using it on your sandwiches.

Additionally, feel free to experiment with toppings, such as sliced avocado or fresh jalapeños, for an extra kick. Enjoy your cooking adventure with these Spicy Argentinian Chorizo Sandwiches!

Chorizo and Cheese Dip

Chorizo and Cheese Dip is a delightful way to bring the flavors of Argentina right into your home. This creamy, spicy dip combines the rich taste of Argentinian chorizo with the melty goodness of cheese, making it an ideal appetizer for parties, game days, or simply a cozy night in.

The robust flavor of the chorizo perfectly complements the smoothness of the cheese, creating a satisfying and addictive dip that will have everyone reaching for more.

This recipe isn’t only easy to prepare but also allows for some creativity. You can adjust the spice level by choosing different varieties of chorizo or adding more chili if you like it hotter.

Serve this dip with tortilla chips, toasted bread, or fresh vegetables for dipping, and watch as it disappears in no time!

Ingredients (serving size: 4-6 people):

• 1/2 lb (225g) Argentinian chorizo, casing removed and crumbled
• 1 cup (240ml) cream cheese, softened
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) sour cream
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon olive oil
• 2 green onions, chopped (for garnish)
• Tortilla chips or bread for serving

Cooking Instructions:

1. Cook the Chorizo: In a medium skillet, heat the olive oil over medium heat. Add the crumbled chorizo and cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and cooked through. The oil will render out, creating a flavorful base for the dip.
2. Combine Ingredients: In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, sour cream, smoked paprika, and cayenne pepper. Stir until all the ingredients are well combined and smooth.
3. Add Chorizo to Mixture: Once the chorizo is cooked, drain any excess grease if necessary, and add it to the cheese mixture. Stir well to incorporate the chorizo into the cheesy base, guaranteeing an even distribution of flavors throughout the dip.
4. Bake the Dip: Preheat your oven to 350°F (175°C). Transfer the combined mixture into a baking dish and spread it out evenly. Bake for 20-25 minutes or until the dip is bubbly and golden on top. Keep an eye on it to prevent over-browning.
5. Garnish and Serve: Remove the dip from the oven and let it cool for a few minutes. Sprinkle the chopped green onions on top for a fresh finish. Serve warm with tortilla chips or toasted bread, and enjoy!

Extra Tips: For an extra kick, consider adding some diced jalapeños or chopped fresh herbs like cilantro to the dip before baking. If you prefer a creamier texture, you can mix in a splash of milk or a little more sour cream.

This dip can also be made ahead of time; simply store it in the refrigerator before baking. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time to guarantee it heats through.

Chorizo Paella

Chorizo Paella is a vibrant and flavorful dish that brings the heart of Spanish cuisine to your table with a spicy Argentinian twist. This recipe combines the rich, smoky flavors of chorizo with the aromatic essence of saffron and the freshness of vegetables, all cooked to perfection in a single pan. It’s perfect for gatherings or a cozy family dinner, offering a delightful medley of textures and tastes that will transport you straight to a sun-soaked fiesta.

The beauty of Chorizo Paella lies not only in its robust flavors but also in its versatility. You can easily customize this dish by adding seafood, chicken, or seasonal vegetables based on your preferences. This recipe is designed to serve 4-6 people, making it an ideal option for sharing. Get ready to impress your guests with this colorful and hearty meal that embodies the spirit of community and celebration.

Ingredients (Serves 4-6):

• 1 lb (450g) Argentinian chorizo, sliced
• 2 cups Arborio rice (or Paella rice)
• 4 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp smoked paprika
• ½ tsp saffron threads
• 4 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Before starting to cook, gather all your ingredients and prepare them. Slice the chorizo, chop the onion and peppers, mince the garlic, and drain the diced tomatoes. This will streamline the cooking process and guarantee you have everything ready at hand.
2. Cook the Chorizo: In a large paella pan or a deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chorizo and cook for about 5-7 minutes until it begins to brown and release its oils. This step will infuse the dish with the chorizo’s rich flavors.
3. Sauté the Vegetables: Add the chopped onion and bell peppers to the pan, and sauté them for another 5 minutes until they become soft and translucent. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
4. Add the Rice and Spices: Stir in the Arborio rice, confirming it gets well-coated with the mixture. Add the smoked paprika and saffron threads, mixing everything thoroughly. This will allow the rice to absorb the flavors and color from the spices.
5. Add the Liquid: Pour in the chicken or vegetable broth and add the drained diced tomatoes. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes. Don’t stir the rice during this time; this will help create a nice crust (socarrat) at the bottom of the pan.
6. Incorporate Peas and Season: After 20 minutes, sprinkle the frozen peas over the top of the paella, cover the pan with a lid or aluminum foil, and let it cook for an additional 5 minutes. Season with salt and pepper to taste.
7. Serve and Garnish: Once the paella is cooked, remove it from the heat and let it rest for about 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added zing.

Extra Tips:

For an even more authentic experience, consider using a traditional paella pan, which has a wide surface area that allows for even cooking and a nice crust formation.

If you’re feeling adventurous, feel free to add seafood like shrimp or mussels in the last 10 minutes of cooking for a delightful surf-and-turf variation.

Finally, remember that paella is best enjoyed fresh, but if you have leftovers, they can be stored and reheated, though the texture may change slightly. Enjoy your cooking adventure!