Chorizo Asado Recipe
Make Chorizo Asado Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chorizo & Marinade
Accompaniments (optional)
Method
Chorizo & Marinade
- 1
Prepare marinade
In a medium bowl whisk together olive oil, smoked paprika, ground cumin, minced garlic, orange juice, red wine vinegar, kosher salt, black pepper, and crushed red pepper flakes until combined into a smooth marinade.
- 2
Marinate chorizo
Prick each chorizo link a few times with a fork (this prevents bursting and lets flavors penetrate). Place chorizo in a shallow dish or resealable bag and pour the marinade over the links. Turn to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor. If refrigerated, remove 20 minutes before cooking to take the chill off.
- 3
Cook chorizo
Preheat a grill or heavy skillet (cast-iron) over medium-high heat. If using a grill, oil the grates lightly. If using a skillet, heat 1 tbs olive oil until shimmering. Place chorizo links on the grill or skillet and cook, turning every 3–4 minutes, until evenly browned and cooked through (internal temperature 160°F / 71°C) — about 12–15 minutes total depending on thickness. If links begin to char too quickly, reduce heat to medium. Optionally baste with any reserved marinade during the last 2–3 minutes of cooking (do not baste with marinade that contacted raw meat unless you simmer it first).
- 4
Finish & rest
Transfer cooked chorizo to a cutting board and let rest 5 minutes. Resting allows juices to redistribute and reduces splitting when sliced. Slice on the diagonal into 1/2-inch pieces or leave whole, depending on serving preference.
Accompaniments (optional)
- 5
Warm tortillas
Warm tortillas on the grill for 20–30 seconds per side or in a dry skillet over medium heat until soft and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.
- 6
Assemble & serve
Arrange sliced or whole chorizo on a platter. Sprinkle with chopped cilantro and sliced onion, serve lime wedges and salsa roja or chimichurri on the side for squeezing and dipping. Offer warm tortillas so guests can make tacos, or serve chorizo with rice, roasted potatoes, or a simple green salad.