Homemade Chorizo with Pinto Beans
Photo: Jim Henkens
PUBLISHED February 3, 2025
Unlike Spanish chorizo, which is cured until dried, Mexican-style chorizo is a fresh sausage: essentially finely ground spiced pork you cook in a skillet. That means you can whip up a batch any time you’d like to cook loose meat for tacos or burritos. I like to add beans to cut the richness. This dish is also great with poached or fried eggs on top and warm tortillas on the side. If you don’t feel like dragging out the food processor, just use store-bought ground pork.
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