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Chorizo is a seasoned, cured or fresh sausage commonly used in Spanish and Latin American cooking.

For fresh chorizo, you can remove the casing and crumble the meat, but for cured chorizo, it's usually sliced and the casing is edible.

Cooked chorizo can be stored in an airtight container in the fridge for up to 4 days.

Only cured (dry) chorizo is safe to eat without cooking. Fresh chorizo must be thoroughly cooked first.

Spanish chorizo is generally cured and firm, flavored with smoked paprika. Mexican chorizo is fresh, soft, and often spiced with chili peppers.

Yes, chorizo can be baked either on its own or as part of a dish, such as a casserole.

After cooking, transfer chorizo to a plate lined with paper towels to absorb the extra fat.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Chorizo can be cooked by grilling, frying, or sautéing. Fresh chorizo should be fully cooked before eating, while cured chorizo can be eaten as is.

Keep uncooked chorizo in the refrigerator and use within 1 week, or freeze for up to 3 months.

Yes, both raw and cooked chorizo can be frozen for up to 3 months.

Chorizo is great in tacos, paella, soups, stews, and breakfast dishes like scrambled eggs.

Cooked chorizo will be browned, crumbly, and will reach an internal temperature of 160°F (71°C).

Spiciness varies by brand and type. Mexican chorizo is usually spicier than Spanish.

You can substitute with other spicy or smoked sausages, though the flavor will be different.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.