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Chorizo Chub 1 lb


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 * $64.35 / case

15 packages in a case
15.00 lbs case weight
Mexican style fresh chorizo. Heavily seasoned with Chile Peppers, use it to liven up dips, hamburger meat, or eggs.
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Chorizo Hash

Ingredients

  • 1 pack Sunset Farm Chorizo
  • 4-6 medium potatoes (diced)
  • 3-4 tbsp vegetable oil
  • 1 cup diced bell peppers (whichever color you prefer)
  • 1 cup diced onions
  • 6 eggs
  • 1/2 cup Shredded cheese (optional)

Instructions

  • Cook the chorizo according to the package instructions. Drain and set aside.
  • Adjust heat to medium and add vegetable oil to the pan. Saute bell peppers and onions for approximately 3-5 minutes.
  • Add diced potatoes and cook until tender (approximately 8-10 minutes depending on how large you have diced the potatoes).
  • Mix with the chorizo.
  • Fry an egg over medium to top a serving. You can also scramble the eggs and add them in with the hash if you prefer.
  • Sprinkle with cheese or top with hot sauce. Sour cream or salsa would be other delicious options for this hearty meal that works great for breakfast, lunch or dinner!
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Chorizo Stuffed Football Pockets

Ingredients

  • 1 package of pie crust
  • 1 package of Sunset Farm Foods Chorizo
  • 1/2 cup shredded cheese
  • 1 egg

Instructions

  • Cook Chorizo in a skillet.
  • Roll out pie crust and cut out as many football shapes as possible
  • place a small spoonful of chorizo on half of the football shapes.
  • Sprinkle with cheese
  • Mix an egg and 1 tbsp. of water together
  • Brush edges of your footballs with the egg mixture
  • Place empty football shapes on top of the filled ones
  • Use a fork to press the sides down
  • Brush the entire football with the egg mixture
  • Place in preheated oven at 425 degrees F
  • Bake for 10 minutes until slightly brown and dough is cooked.
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Sausage and Potato Quesadillas

Ingredients

  • 1 lb Sunset Farm Foods Chorizo
  • 1 lb Sunset Farm Foods Fresh Sausage Loaf
  • 2 tsbp cooking oil
  • 30 oz bag of frozen shredded hashbrowns
  • 1/4 cup chopped red onions
  • 1/4 cup chopped cilantro
  • 2 cups Shredded Monterey Jack cheese
  • 16 6 inch flour tortillas

Instructions

  • Cook the chorizo and the fresh loaf sausage together in a pan according to package instructions. Drain grease and set aside.
  • Heat the oil in the same pan. Add the hashbrowns and onions and cook until browned.
  • Warm another pan on medium heat and spray with nonstick cooking spray. Place one flour tortilla in the pan. Sprinkle a thin layer of cheese, then sausage, potatoes, cilantro and top with another layer of cheese and another flour tortilla. Warm for 1-3 minutes, then flip to the other side. Warm for 1-3 minutes on the second side.
  • Remove from heat and serve with your favorite toppings. Sour cream, salsa, etc.