First things first: There are two types of chorizo! The first, and more familiar in the UK, is Spanish chorizo, which is comes in tightly packed sausages and is served in slices —the kind which populates our supermarket shelves. It is cured, which means it’s ready to eat straight away. The second kind is Mexican chorizo, which shares some similarities in terms of flavouring but is instead a crumbly red mincemeat which is perfect for cooking.
That is why this recipe is such a winner. It uses lots of store cupboard ingredients to create a chorizo paste with a rich, smoky flavour which crumbles into whichever recipe you so choose. Add it to a shakshuka or a stir-fry, in tacos or quesadillas, or try it in MOB’s Chorizo Carbonara recipe, and you will start to see what all the fuss is about. I should add that Mexican chorizo is usually served in sausage casings, but here we’ve skipped that step.
