This easy Chorizo in Salsa recipe is made with tomatoes and either Serrano or Jalapeño peppers. It can be used for serving over fried eggs, as a filling in tacos with flour or corn tortillas, or as a main dish or side dish for many Mexican dishes.
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Chorizo in Salsa with Tomatoes
Chorizo in Salsa is for sure one of my husband’s favorite meals for brunch. I like making it for him whenever I find a good quality chorizo, since it is not easy to find good Mexican Chorizo everywhere. I usually serve this dish with refried beans and warm corn tortillas or a crusty bolillo roll. This dish is also called “Chorizo a la Mexicana”.
I wrote a long time ago that I had to start making my own chorizo at home when we were living in an area with no Latin Stores nearby. If you have that same problem, you can check out the recipe here on the blog; that recipe for Mexican Chorizo was given to me by one of my younger sisters.
Chorizo in Salsa can also be used as a filling for quesadillas, as a topping for nachos, or as a component of “Queso Fundido”. The herbs and spices that season the chorizo sausage add a lot of flavor to any dish!
This dish is also known as Chorizo a la Mexicana
In the land that is now Mexico, chorizo did not exist until 1521. Domesticated pigs, together with cattle, sheep, and goats, were brought to America by the Spaniards. Historians wrote that the conquistador Hernán Cortés was the one who started the first pig farming operation in Central Mexico’s Toluca Valley, which today is the most famous chorizo-producing region in Mexico.
Chorizo history in Mexico
Two changes helped shaped the development of today’s Mexican Chorizo as we know it. One of them was the use of vinegar instead of white wine (which is used to make Spanish Chorizo), and the other was the large variety of peppers and spices that were available in Mexico for seasoning the chorizo.
Nowadays, there are many different types of Chorizo made throughout Mexico, although the area around Toluca (the capital city of the State of Mexico) is the region most renowned for Chorizo making, as well as for the development of “chorizo verde”. The green-colored sausage owes its color to the inclusion of cilantro, tomatillos, and/or green chiles in its recipe.
Types of chorizo
Other varieties of chorizo include the smaller-shaped chorizo from Oaxaca and the Achiote-seasoned chorizo from the Yucatan Peninsula. Regardless of the type of chorizo you use, always look for a good quality chorizo, one that has a nice aroma and comes from a trustworthy butcher or market.
How to make Chorizo in Salsa
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INSTRUCTIONS:
- Heat the oil in a frying pan over medium heat, then add the Chorizo. Use a fork or a wooden spoon to break the big chunks into smaller pieces. Fry for about 3 minutes.
- Stir in the chopped onion and Serrano peppers, then cook for 2 minutes and then add the tomatoes. Keep cooking for another 5 minutes.
- Cover the frying pan and let the sauce gently simmer for another 3 minutes. The tomatoes will release their juices and form a sauce that has a slightly chunky texture. If you want the tomatoes well cooked, then cook for 3 more minutes. Season with salt and serve.
Provecho! And remember if you make it come back to let us know about it! I love to hear about your cooking!
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📖 Recipe
Chorizo in Salsa
Ingredients
- 1 tbsp. vegetable oil
- 8 oz. Mexican Chorizo casings removed
- ½ cup white onion chopped
- 2 Serrano peppers or 1 jalapeño chopped
- 8 oz. tomatoes 2 medium-size tomatoes
- Salt to taste
Instructions
- Heat the oil in a frying pan over medium heat, then add the Chorizo. Use a fork or a wooden spoon to break the big chunks into smaller pieces. Fry for about 3 minutes.
- Stir in the chopped onion and Serrano peppers, then cook for 2 minutes and then add the tomatoes. Keep cooking for another 5 minutes.
- Cover the frying pan and let the sauce gently simmer for another 3 minutes. The tomatoes will release their juices and form a sauce that has a slightly chunky texture. If you want the tomatoes well cooked, then cook for 3 more minutes. Season with salt and serve.
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