Chorizo

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

This one’s a taco unicorn.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

Feel free to sub store-bought tortilla chips for the tostadas.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

A delicious budget-conscious meal that's able to be cooked in a candlelit apartment.

And that's a beautiful thing.

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

Work is temporary, quick sausage dinner is forever.

Charcuterie plates are great, but cured meats can be used in pasta, sandwiches, and more.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

The aromatic sweetness of the vanilla complements the sharp blue cheese and smoky-spicy sausage, and, since we doubt you’re curing your own chorizo, it’s the single handmade element on this tapas plate. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

Biscuits and gravy meet loaded nachos.

If you’re camping, make this your night one dinner, when the fish is freshest.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.