How to Cook Chorizo

Chorizo is a very popular spicy pork sausage originating from Mexico. It is typically red in color due to the dried red chili pepper it is made with, but it is not unheard of to find green chorizo if it was made with green chili peppers. A lot of the end result will rely on your selection at the supermarket, so Chef Cesar recommends searching out stores that offer homemade fresh options as opposed to the greasy processed variety that add too much fat since they are dealing with bulk quantities. After your chorizo comes off the grill, there are a wide variety of methods to explore before serving. While it can be stuffed into an empanada, it can also be thrown into a burrito, pressed into a burger, served alongside shellfish, as well as many other ways that can be found if you learn to cook online. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Chorizo Recipe:


Sharp Knife
Wooden Spoon


1. Cut vertically down the chorizo so it will be easier to take out of it’s casing.

2. Place skillet on stovetop with low to medium heat.

3. Squeeze the chorizo out of its casing and onto the skillet. Add ¼ cup of water so the chorizo does not stick to the pan.

4. Stir chorizo and break it down with your wooden spoon. You can add any additional ingredients you want at this stage such as onions, garlic, or even an egg.

5. Cook until your chorizo starts brown and drain the fat.

6. Serve as you desire.

If you have questions or comments about this video or recipe please leave them below.

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  1. Excellent– great instructions. Short and sweet

  2. I see an Oscar lurking over your shoulder. I like your style short easy to follow instructions.

  3. Can u boil ithow long

  4. Chorizo actually originated in Spain not Mexico

  5. Thank you. You did a fine job of explaining. Now I can give it a try.

  6. Apostrophe fail.