1. Place a skillet over medium heat. Coat the bottom of the skillet with olive oil. Add a pinch of salt and pepper. Add the sliced chorizo into the pan in a single layer. 00:42
2. Add the sliced onion and season again with a pinch of salt and pepper. 01:45
3. Deglaze the pan with 1/2 cup of sherry, scraping bits off the bottom of the pan. 02:23
4. Continue cooking until the onions have just softened. Transfer the dish to a bowl and top with sliced avocados. Serve with bread. 02:48
What You'll Need
- Metal spoon
- Salt and pepper to taste
- Bread for serving
Mexican chorizo differs in that it contains chilies, and is made from fresh pork meat. Thus, it must be cooked before it is consumed.
Spanish chorizo contains pimentón, or Spanish paprika, and is made from smoked pork and is cured or smoked before being sold. Spanish chorizo can be eaten as is or prepared in other dishes.
Deglazing is the process of removing the cooked meat particles from the bottom of a pan with a liquid, and combining them with other ingredients to form a sauce or gravy. To learn more about this process, visit Chef Danny Espinoza’s “How to Deglaze” tutorial located at the bottom of the page.