It’s spicy, soft, and usually some crazy vibrant orange red color from the chili the meat is mixed with. There’s almost always some in the fridge; my mother typically uses this sausage to mix in with scrambled eggs for breakfast. This week we tried our hand at a chorizo version of mac and cheese. (As if regular mac and cheese wasn’t good enough, hah!) Aye aye aye, this turned out great! Spicy, creamy, cheesy. I tossed some pieces of avocado over mine for kicks which worked well to balance the spiciness of the chorizo, but it’s fine on its own. Assuming you like heat. Do you use Mexican chorizo in your cooking? If so, what do you do with it? Please let us know in the comments. This recipe makes a small casserole, you can easily double the ingredients for a large casserole. Remove chorizo from its casing and put into a medium thick-bottomed saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. Cook the chorizo, stirring often, for 2 minutes. Add the minced red onion and cook the mixture until the onions soften, about 3-4 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes. Mix the grated cheese into the chorizo milk sauce. If you want, serve with chopped avocados, crema fresca, and chopped fresh cilantro. Green Chile Mac and Cheese here on Simply Recipes Colombian-style Mac and Cheese, with Chorizo - from My Colombian Recipes Chipotle Mac and Cheese with Bacon - from Homesick Texan
