Recipe

Fresh Chorizo Skillet

A quick skillet chorizo that stays juicy, gets crisp edges, and turns into tacos, bowls, eggs, or pasta with one bright lime cilantro finish.

By Matt Campbell

•

4.8

A skillet of freshly cooked crumbled chorizo with crisp edges, topped with chopped cilantro and served with lime wedges on a wooden counter

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Chorizo has this magical talent: it tastes like you spent all day building flavor, even if you only had 20 minutes and a slightly questionable level of energy. This is my go-to fresh and vibrant chorizo skillet, the one that hits that sweet spot between cozy and bright. You get smoky spice, juicy pork, crisp little browned bits, and then a quick lime and cilantro finish that wakes the whole thing up.

It is also extremely “use what you have” friendly. Serve it in tortillas, over rice, folded into eggs, tossed with pasta, or piled onto a salad. If you have a pan and a lime, you are in business.

Chorizo tacos on a plate with diced onion, cilantro, and lime wedges

Why It Works

Bright finish, not heavy spice. Lime juice and a little vinegar lift the richness so it tastes bold but not greasy.
Two-texture win. We cook it until the fat renders, then push for crisp edges without drying out the meat.
Weeknight flexible. One skillet, straightforward steps, and it works as a filling or as a flavor base for other meals.
Works with store-bought or DIY. Use fresh Mexican chorizo, or mix a quick DIY blend if that is what you have.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a zip-top bag or container for up to 2 months. Press it flat in a bag so it thaws faster.
Reheat (best texture): Warm in a skillet over medium heat with a splash of water or broth. Let the liquid cook off so the chorizo sizzles and re-crisps.
Microwave (fastest): Cover and heat in 30-second bursts, stirring in between. Add a tiny splash of water to keep it juicy.

Small tip: If it tastes a little flat after reheating, hit it with another squeeze of lime and a pinch of salt. Leftovers love a quick wake-up call.

Common Questions

Is this Mexican chorizo or Spanish chorizo?

This recipe is designed for fresh Mexican chorizo, which is raw and meant to be cooked and crumbled. Spanish chorizo is usually cured and firm like salami. You can still use Spanish chorizo, but slice or dice it and cook just until browned, then skip the added vinegar and go very light on any extra salt.

What if I cannot find Mexican chorizo? (DIY option)

No problem. Use 1 pound ground pork (or turkey) and add: 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 to 1/2 teaspoon cayenne (optional), 1 teaspoon kosher salt, and 1 tablespoon apple cider vinegar. Mix, then cook as written.

My chorizo released a lot of fat. Do I drain it?

Sometimes yes. Chorizo varies a lot by brand. If there is more than a thin layer of fat in the pan, spoon off a bit so it tastes rich, not oily. Leave enough to help with browning and flavor.

How do I make it less spicy for kids?

Choose a mild chorizo if possible. If you are using the DIY option above, keep cayenne at zero and lean on sweet paprika instead of hot. Serving with sour cream, avocado, or cheese also softens the heat.

Am I going to over-season store-bought chorizo with the extra spices and vinegar?

It depends on the brand. Some are already loud and tangy, others need a little boost. The move is simple: taste a small bite once the meat is cooked before you add vinegar, lime, or any extra salt. If it is already punchy, skip the tomato paste and cut the vinegar down to 1 teaspoon to 1 tablespoon, or leave it out and let lime do the brightening.

Can I make this with turkey or chicken?

Yes. Use ground turkey or chicken and follow the same method. Add an extra tablespoon of oil because lean meat needs a little help staying juicy.

What is the best way to serve it?

Tacos are the obvious answer, but I love it over crispy potatoes, stirred into scrambled eggs, or tossed with cooked pasta and a splash of pasta water for an instant sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is great for browning)
Wooden spoon or spatula
Cutting board and knife
Citrus juicer (optional, but nice)
Measuring spoons

I started making chorizo the way I cook when friends are hovering around the kitchen, hungry and impatient: fast, loud flavors, and zero perfection anxiety. The first time I nailed the bright finish was by accident. I had a pan of chorizo that tasted great but felt a little heavy, so I squeezed in a lime and tossed in whatever herbs were hanging out in the fridge. Suddenly it tasted like something you would happily eat twice in one day. Now I do it on purpose, every time.

Fresh Chorizo Skillet

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

1 pound fresh Mexican chorizo (casings removed if in links)
1 small white onion, finely diced
3 cloves garlic, minced
1 teaspoon ground cumin (optional, use if your chorizo is mild)
1/2 teaspoon smoked paprika (optional, use if your chorizo is mild)
1 tablespoon tomato paste (optional, for a deeper, slightly sweet backbone)
1 to 2 tablespoons apple cider vinegar (or red wine vinegar, start with less and add to taste)
Juice of 1 lime, plus wedges for serving
1/2 cup chopped cilantro
Neutral oil, as needed (only if your chorizo is very lean or the pan is dry)
Salt, as needed (taste first, some chorizos are salty already)
Black pepper, to taste

Optional add-ins

1 bell pepper, diced (adds sweetness and stretch)
1 jalapeño, minced (if you want more heat)
1/2 cup drained canned black beans (for extra heft)

DIY chorizo option (if you cannot find Mexican chorizo)

1 pound ground pork (or ground turkey)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon cayenne (optional)
1 teaspoon kosher salt
1 tablespoon apple cider vinegar

Mix the DIY ingredients together, then cook exactly like the recipe below.

Instructions

Start the chorizo browning. Heat a large skillet over medium-high. Add chorizo (add a small splash of oil only if the pan is dry) and break it into crumbles. Let it sit in places so you get browned bits, about 3 to 4 minutes.
Add onion (and any add-ins) to protect the juiciness. Stir in the onion (and bell pepper or jalapeño if using). Cook, stirring now and then, until the onion softens and the chorizo finishes cooking through, about 4 to 5 minutes. If there is a lot of excess fat, spoon off a little, leaving enough to keep the pan glossy.
Add garlic. Add garlic and cook 30 seconds, just until fragrant.
Build the flavor base, but only if needed. If your chorizo tastes mild, stir in cumin and smoked paprika (and tomato paste if using). Stir for 1 minute so the spices bloom and the tomato paste darkens slightly.
Brighten it up, to taste. Taste a small bite first. Add 1 tablespoon vinegar and scrape up any browned bits. If you want more tang, add the remaining vinegar. Turn off the heat and squeeze in the lime juice. Taste and adjust with salt and pepper if needed.
Finish and serve. Fold in the cilantro right before serving. Spoon into warm tortillas, over rice, or onto crispy potatoes. Serve with extra lime wedges.

Matt’s small trick: If you want even crispier edges, press the chorizo into a thin layer for 60 seconds without stirring, then break it back up. Instant texture upgrade.

Nutrition information is estimated.

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