What Goes with Chorizo – 10 Amazing Sides You’ll Enjoy

In Spain, where I come from, chorizo is usually eaten as a tapa. This means that it is served alongside other small dishes such as olives, bread, and cheese.

In my opinion, the perfect chorizo dish is one where the flavors of the chorizo are allowed to shine through. This means that the side dish should not be too heavy or overpowering.

I used to think that the only way to enjoy chorizo was with bread and cheese. But over the years, I have discovered some amazing chorizo side dishes that I absolutely love.

If I could do it all over again, I would definitely try to be more adventurous with my chorizo side dishes. I would experiment with different flavors and textures to find the perfect combination.

So, if you’re looking for some inspiration, here are my top three chorizo side dishes:

What to eat with Chorizo

1. Salmon Or Codfish
2. Corn Soup
3. Tomato Salsa
4. Tortilla Or Burrito
5. Eggs And Peppers
6. Shellfish
7. Mexican Chorizo Rice
8. Chicken
9. Sauteed Veggies
10. Kale Soup

Salmon or Codfish

Let me begin my list with the ever-popular salmon. Salmon is a fatty fish that goes really well with chorizo. Salmon is packed with nutrients like omega-three fatty acids, protein, and vitamin D. It is also a great source of selenium, which is an important mineral for maintaining a healthy immune system.

When choosing salmon for this dish, I always go for wild-caught salmon. This is because wild-caught salmon is typically higher in omega-three fatty acids and lower in mercury than farm-raised salmon.

Codfish is a white fish that is also rich in omega-three fatty acids and protein. Codfish has a milder flavor than salmon, which makes it a good choice if you’re not a fan of fishy-tasting dishes.

However, you must bear in mind that codfish does not have as many nutrients as salmon. It is also leaner and milder.

Corn Soup

This is a dish that I grew up eating. My mom would make it for us whenever we had chorizo for dinner.

The soup is made with fresh corn, chicken broth, and chorizo. It is a very simple soup, but the flavors are just incredible. The sweetness of the corn pairs perfectly with the spiciness of the chorizo. And the chicken broth ties everything together nicely.

If you want to try something different, you could also add some potatoes to the soup. This will make it even more filling and satisfying.

Quick Recipe: Corn Soup with Cilantro and Lime

Ingredients:

4 cups corn kernels, 1 onion, chopped, 2 cloves garlic, minced, 4 cups chicken or vegetable broth, 1 cup coconut milk, Fresh cilantro, chopped, 1 lime, juiced, Salt and pepper to taste

Average Cook Time:

25 minutes

Instructions:

1. Sauté onion and garlic in a pot until translucent.
2. Add corn kernels and broth, then bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Blend the soup to your desired consistency.
5. Stir in coconut milk, lime juice, and chopped cilantro.
6. Season with salt and pepper.

Tomato Salsa

This is a very popular chorizo side dish in Mexico. And for good reason too!

The salsa is made with fresh tomatoes, onions, cilantro, lime juice, and chilies. It is the perfect balance of sweet, sour, and spicy.

The best thing about this salsa is that it is so versatile. You can use it as a dip for tortilla chips, or you can put it on your tacos or burritos. You can even use it as a salad dressing. Trust me, once you’ve tried it, you’ll be hooked!

Quick Recipe: Tomato Salsa with Mango and Jalapeño

Ingredients:

4 ripe tomatoes, diced, 1 mango, diced, 1 jalapeño, minced, 1 red onion, finely chopped, Juice of 1 lime, Fresh cilantro, chopped, Salt to taste

Average Cook Time:

10 minutes

Instructions:

1. Combine all ingredients in a bowl.
2. Mix well and let it sit for at least 10 minutes to meld flavors.
3. Serve chilled.

Tortilla or Burrito

These two dishes are very similar, but there is one key difference. Tortillas are made with wheat flour, while burritos are made with corn tortillas.

I personally prefer tortillas because they have a more robust flavor. But if you’re looking for a lighter option, then go for the burrito.

Either way, both of these dishes are delicious. And they’re the perfect vessel for all that amazing salsa.

Quick Recipe: Tortilla or Burrito with Black Bean Spread and Avocado

Ingredients:

• Flour tortillas
• 1 can black beans, drained and mashed
• 1 avocado, sliced
• 1 cup shredded cheese
• 1/2 cup sour cream
• Salsa
• Lettuce, chopped

Average Cook Time:

15 minutes

Instructions:

1. Spread mashed black beans on a tortilla.
2. Add avocado slices, shredded cheese, and lettuce.
3. Roll up the tortilla into a burrito shape.
4. Heat on a skillet until crispy and cheese is melted.
5. Serve with sour cream and salsa.

Eggs and Peppers

This is a very simple dish, but it is so good!

I love to sautee some onions and peppers in olive oil. Then I add the chorizo and cook it until it is nice and crispy. Finally, I add some eggs to the pan and scramble everything together.

The result is a delicious, hearty dish that is packed with flavor. It is the perfect meal for breakfast, lunch, or dinner.

If you are needing some more protein, you could also add some black beans to the dish.

Quick Recipe: Eggs and Peppers with Chorizo

Ingredients:

• 4 eggs
• 1 bell pepper, diced
• 1/2 cup chorizo, crumbled
• Salt and pepper to taste

Average Cook Time:

10 minutes

Instructions:

1. Sauté bell pepper and chorizo in a skillet.
2. Crack eggs into the skillet and scramble.
3. Cook until eggs are set.
4. Season with salt and pepper.

Shellfish

This dish is stunning, especially if you are trying it for the first time. I was introduced to it by my good friend, Betty.

The dish consists of shrimp, scallops, and chorizo. It is cooked in a white wine sauce and served over a bed of rice.

The flavors are just amazing. The sweetness of the shrimp, the saltiness of the scallops, and the spiciness of the chorizo all come together to create a dish that is out-of-this-world delicious.

The shellfish is cooked in a chorizo-infused broth. The broth is then used to flavor the rice. The result

Mexican Chorizo Rice

This is another one of my mom’s recipes. It is a very simple dish, but also comforting and satisfying.

I must make something about chorizo clear to you, There are two varieties of chorizo: Mexican chorizo and Spanish chorizo. Mexican chorizo is prepared with fresh pork, whereas Spanish chorizo is made with smoked pork.

For this dish, you will need to use Mexican chorizo. The reason for this is that the flavors of the smoked chorizo would be too overwhelming.

To prepare the rice, sauté onions and garlic in olive oil. Then, add the chorizo and fry until golden brown. Finally, stir in the rice and chicken stock. The chorizo will give the rice a wonderful flavor thanks to the amino in it.

This is the perfect dish to make for a large group of people. It is so easy to make, and it is sure to please everyone.

Quick Recipe: Mexican Chorizo Rice

Ingredients:

• 1 cup long-grain rice
• 1/2 pound chorizo, crumbled
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon paprika
• Salt and pepper to taste

Average Cook Time:

30 minutes

Instructions:

1. In a skillet, sauté the onion, bell pepper, and garlic until softened.
2. Add the crumbled chorizo and cook until browned.
3. Stir in the rice, making sure it’s well-coated with the chorizo mixture.
4. Add the diced tomatoes, paprika, salt, and pepper.
5. Cover and simmer for 20 minutes or until rice is cooked.
6. Fluff with a fork and serve.

Chicken

This one needs no introduction. Chicken is the most popular meat in the world. And for good reason! It is so versatile and delicious.

When it comes to chorizo side dishes, chicken is a great option. You can either fry it, bake it, or grill it.

If you decide to fry it, I recommend using bone-in, skin-on chicken thighs. They have so much flavor, and they stay nice and moist.

To fry the chicken, simply season it with salt, pepper, and paprika. Then dredge it in some flour. Fry it in a hot pan with some olive oil until it is golden brown and cooked through.

Sauteed Veggies

I would give you a list of veggies that go well with chorizo, but to be honest, it really is up to you.

Zucchini, yellow squash, and carrots are three of my favorite sautéed veggies. You can, however, use whatever you have on hand.

I sauté them in a hot pan with some olive oil until they are tender. This is a wonderful side dish to any chorizo dish. It is healthy, flavorful, and so easy to make.

Quick Recipe: Sautéed Veggies with Garlic and Lemon

Ingredients:

• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Average Cook Time:

15 minutes

Instructions:

1. Heat olive oil in a skillet.
2. Add minced garlic and sauté until fragrant.
3. Add the mixed vegetables and cook until tender.
4. Drizzle with lemon juice and season with salt and pepper.

Kale Soup

I never ever thought that I would be putting kale in a chorizo dish. But trust me, it works.

The first time I had this soup was at a restaurant in Madrid. The chef there told me that the key to making a good kale soup is to cook the chorizo separately from the kale.

I wanted to object because I thought that the chorizo would make the soup too greasy. But he assured me that it would not. He was right.

So, whenever I make this soup, I cook the chorizo in a separate pan. Once it is cooked, I add it to the kale soup. The result is a delicious, hearty soup that is packed with flavor.

Quick Recipe: Kale Soup with White Beans

Ingredients:

• 1 bunch kale, chopped
• 1 can white beans, drained and rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste

Average Cook Time:

30 minutes

Instructions:

1. In a pot, sauté the onion and garlic until translucent.
2. Add the chopped kale and cook until wilted.
3. Stir in the white beans, vegetable broth, and cumin.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Season with salt and pepper before serving.

Frequently Asked Questions

What do you eat Spanish chorizo with?

Spanish chorizo is typically eaten as a snack or appetizer. It can be served with crackers, pasta, pizza, bread, or vegetables.

What is the difference between Mexican chorizo and Spanish chorizo?

Mexican chorizo is made with fresh pork, while Spanish chorizo is made with smoked pork.

Can you eat chorizo raw?

Yes, you can eat chorizo raw. It is typically eaten as a snack or appetizer.

Conclusion

There are so many different chorizo side dishes that you can make! Each one has its own unique flavor, texture, and taste.

And each one is so easy to make. So, what are you waiting for? Go out and try some chorizo side dishes today!