Chorizo

Always check packaging for specific storage instructions, especially for cured chorizo. Fresh chorizo should be cooked before consuming.

3-5 days (fresh), weeks to months (cured)

2-3 months

For the best flavor, remove chorizo from its casing before cooking, especially if it's a coarse grind.

Render the fat from chorizo in a skillet and use it to sauté vegetables or cook rice for added flavor.

Chorizo can be crumbled and added to eggs, pasta sauces, or stews.

When using cured chorizo, remember it can be quite salty, so adjust other seasonings accordingly.

Eggs

Potatoes

Beans (black beans, kidney beans)

Rice

Tomatoes

Onions

Peppers

Cheese (Manchego, cheddar)

Bread

Overcooking chorizo, which can make it dry and tough.

Not draining off excess fat when using it in dishes where you don't want a very greasy result.

Assuming all chorizo is spicy; check the packaging or taste a small amount to gauge its heat level.