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Chorizo Chub 15 - 1 lb chubs

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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.

Chorizo Hash


  • 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)


  • 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!

Chorizo Stuffed Football Pockets


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


  • 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.

Sausage and Potato Quesadillas


  • 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


  • 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.