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Chorizo Recipe

Name: Boda | Authentic Mexican Restaurants Chorizo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb fresh raw pork chorizo (casings removed) or Mexican-style loose chorizo; 1 tbs vegetable oil or olive oil; 1 each small yellow onion, finely chopped; 2 cloves fresh garlic cloves, minced; 1 tsp freshly ground black pepper; 0.5 tsp kosher salt; 4 cups romaine or butter lettuce, washed and roughly chopped; 1 each ripe tomato, seeded and diced (or 2 roma tomatoes); 0.25 each small red onion, thinly sliced (soaked 5 minutes to reduce bite) (optional); 0.5 cups fresh cilantro leaves, roughly chopped; 2 each fresh lime wedges; 0.25 cups crumbled queso fresco or cotija (optional); 8 each tortillas or crusty bread (for serving); 2 tbs fresh lime juice; 1 tbs extra-virgin olive oil; 0.5 tsp honey or agave (optional, to balance acidity); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Boda | Authentic Mexican Restaurant

Time30m

Serves4

Sautéed Chorizo, Lettuce, Tomato, Cilantro and Onions.

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Ingredients

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Sautéed Chorizo

1 lb fresh raw pork chorizo (casings removed) or Mexican-style loose chorizo

1 tbs vegetable oil or olive oil

1 each small yellow onion, finely chopped

2 cloves fresh garlic cloves, minced

1 tsp freshly ground black pepper

1/2 tsp kosher salt

Salad & Garnishes

4 cups romaine or butter lettuce, washed and roughly chopped

1 each ripe tomato, seeded and diced (or 2 roma tomatoes)

1/4 each small red onion, thinly sliced (soaked 5 minutes to reduce bite) (optional)

1/2 cups fresh cilantro leaves, roughly chopped

2 each fresh lime wedges

1/4 cups crumbled queso fresco or cotija (optional)

8 each tortillas or crusty bread (for serving)

Optional Dressing (quick lime vinaigrette)

2 tbs Fresh lime juice

1 tbs extra-virgin olive oil

1/2 tsp honey or agave (optional, to balance acidity)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Sautéed Chorizo

Prepare ingredients

Remove chorizo from casing if necessary and break into large chunks. Finely chop the yellow onion and mince the garlic. Have a slotted spoon or spatula ready for draining.

Heat pan

Place a large skillet over medium heat. Add 1 tablespoon oil and let it warm until shimmering but not smoking (about 1 minute). The oil prevents sticking and helps render the chorizo evenly.

Cook chorizo and aromatics

Add the chorizo to the hot skillet, breaking it up with the spatula into bite-sized pieces. Cook undisturbed for 2–3 minutes until the underside browns, then continue stirring and breaking up for another 4–6 minutes until mostly cooked and starting to render fat. Add the chopped onion and cook 3–4 minutes more until softened and translucent. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Season and finish

Season with 1/2 teaspoon kosher salt and 1 teaspoon black pepper, stir to combine. If there is excess fat (more than 2–3 tablespoons), carefully tilt the pan and spoon off some fat into a heatproof container or drain through a fine sieve. Remove from heat and set aside, keeping it warm.

Salad & Garnishes

Prep vegetables

While chorizo cooks, wash and spin the lettuce dry, then roughly chop into bite-size pieces. Seed and dice the tomato. Thinly slice red onion and, if desired, soak in cold water for 5 minutes to mellow the flavor, then drain and pat dry. Roughly chop cilantro.

Assemble salad base

In a large bowl, combine chopped lettuce, diced tomato, sliced onion (if using), and chopped cilantro. Toss gently to mix.

Dress salad (optional)

If using the quick lime vinaigrette, whisk together 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Taste and adjust. Drizzle over the salad and toss lightly to coat. Alternatively, squeeze lime wedges over the assembled salad to taste.

Plate and finish

Divide the dressed salad among four plates or a large serving platter. Spoon warm sautéed chorizo over the top of each portion. Sprinkle crumbled queso fresco or cotija over the chorizo if using. Garnish with extra cilantro leaves and serve lime wedges on the side. Offer warm tortillas or crusty bread alongside for scooping or making tacos.

Serving & Storage

Serve immediately while chorizo is warm. Leftover cooked chorizo will keep in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat; add a splash of water if too dry. The salad is best fresh; store components separately if making ahead (chorizo refrigerated, vegetables undressed).