enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. I guarded this 'secret' recipe for Sonoran chorizo for a ...

   www.aol.com/news/guarded-secret-recipe-sonoran...

   Making your own Mexican chorizo at home is easier than you think. Here's an easy recipe and tips for making the spicy, fresh sausage Sonoran-style.

3. Chorizo - Wikipedia

   en.wikipedia.org/wiki/Chorizo

   Chorizo con huevos is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos, tacos, and taquitos. Another popular Mexican recipe is fried chorizo combined with pinto or black refried beans.

4. The 2-Ingredient Appetizer I Make Every Single Holiday

   www.aol.com/2-ingredient-appetizer-every-single...

   How To Make My 2-Ingredient Honey Chorizo Dip For about 1 1/2 cups, or 8 to 12 servings, you’ll need: 1 large link Spanish uncured hard chorizo (5 to 6 ounces)

5. Our Favorite November Weeknight Dinner Recipes - AOL

   www.aol.com/favorite-november-weeknight-dinner...

   Weeknight pasta gets the Spanish treatment with a silky, smoky tomato sauce and spicy chorizo-style sausage in this 30-minute dinner recipe. This easy dish also comes together fast thanks to basic ...

6. Goa sausage - Wikipedia

   en.wikipedia.org/wiki/Goa_sausage

   The Goa sausage or Choris is a typical reflection of Indo-Portuguese cuisine from Goa, which once were part of Portuguese India. It is based on the Chouriço sausage, introduced from Portugal. [ 1 ] [ 2 ] The humidity of Goa made it difficult to produce European-styled sausages that would keep, and so the meat was pickled in vinegar, alcohol ...

7. Chorizo Negrense - Wikipedia

   en.wikipedia.org/wiki/Chorizo_Negrense

   Chorizo negrense, also known as chorizo de Bacólod, is a Filipino smoked pork sausage originating from Bacolod, Negros. It comes in two flavors: hamonado (sweet) and recado (garlicky). It can be prepared smoked in a casing (known as tsorisong bilog ), or prepared fresh without the casing (known as tsorisong pudpod ).