Remove the chorizo and set aside in a bowl. Increase the heat, add the beef to the pot and fry off in batches until sealed and well browned. If the pan is over-crowded the meat will stew rather ...

chorizo. Its name is derived from its slightly cylindrical and elongated form, which bears a resemblance to sausage. However, it has nothing to do with the sausage. Argentina is renowned for its ...

Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo. Add the onion and garlic and cover with the lid. Cook ...

But if you're bored of using ground beef to fill your tortillas, consider using chorizo to elevate your next taco night. Often infused with spices like paprika, garlic, and chili, chorizo is known for ...

Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in ...

chorizo and half the mayonnaise slices evenly. Lay the next slice of bread on top, and then lay over the sliced corned beef. Lay the next slice of bread on top and spread over the sliced tomato ...