Grilled or Pan-Roasted Mexican Chorizo with Spicy Tomato-Caper Sauce

If you’re looking for a flavorful and satisfying dish with a touch of spice, this Grilled or Pan-Roasted Mexican Chorizo with Spicy Tomato-Caper Sauce is a must-try. The combination of spicy Mexican chorizo with a quick and tangy tomato-caper sauce creates a burst of flavors that will delight your taste buds. This versatile dish can be served in buns for a delicious sandwich option or scooped over steamed rice or tortillas for a hearty meal. Whether you choose to grill or pan-roast the chorizo, it will turn out juicy, flavorful, and perfectly complemented by the zesty tomato-caper sauce. Get ready for a delightful culinary adventure with this Mexican-inspired chorizo recipe!

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons vegetable oil (use only 1 tablespoon if cooking on the grill)
• 1 large onion, finely sliced (about 1½ cups)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• One 28-ounce can whole tomatoes, drained and broken up by hand into rough chunks
• ¼ cup capers, rinsed, drained, and roughly chopped
• ¼ cup chopped green or black olives
• ¼ cup chopped fresh cilantro, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1 recipe Mexican Chorizo (or about 2 pounds store-bought sausages)
• Lime wedges (optional)

INSTRUCTIONS:

For Grilling Method:

1. In a large saucepan, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add the finely sliced onion and cook, stirring frequently, until softened, which should take about 4 minutes.
2. Stir in the chili powder and ground cumin, and continue to cook until fragrant, for about 1 minute.
3. Add the drained whole tomatoes, chopped capers, olives, and cilantro to the saucepan. Season the mixture with kosher salt and freshly ground black pepper according to your taste. Remove the saucepan from the heat and set the tomato-caper sauce aside.
4. Light a chimney full of charcoal and, when the coals are covered with gray ash, spread them evenly over one side of the grill. Place the cooking grate in position, cover the grill, and allow it to preheat for 5 minutes. Alternatively, if using a gas grill, heat one set of burners to high while leaving the others off. Clean and oil the grilling grate.
5. Transfer the prepared tomato-caper sauce to a 10-inch square disposable aluminum foil pan. Nestle the Mexican Chorizo links into the sauce.
6. Place the pan with the sausages on the hot side of the grill and cook until the sauce starts to simmer, approximately 4 minutes. Then, slide the pan to the cooler side of the grill, cover it, and ensure the vents are over the sausages. Cook with the lid’s vented part open until the chorizo reaches an internal temperature of 140° to 145°F, approximately 15 minutes. Turn the sausages once halfway through the cooking process.
7. Remove the lid and use tongs to take the sausages out of the sauce. Place them on the hot side of the grill and cook, turning occasionally, until they turn well-browned and crisp, which should take about 3 minutes.
8. Return the sausages to the tomato-caper sauce and allow them to rest for 10 minutes before serving. Garnish the dish with additional cilantro and optional lime wedges if desired.

For Stovetop Method:

1. Heat 1 tablespoon of vegetable oil in a 12-inch sauté pan over medium-high heat until shimmering. Add the finely sliced onion and cook, stirring frequently, until softened, approximately 4 minutes.
2. Stir in the chili powder and ground cumin, and continue to cook until fragrant, for about 1 minute.
3. Add the drained whole tomatoes, chopped capers, olives, and cilantro to the sauté pan. Season the mixture with kosher salt and freshly ground black pepper.
4. Nestle the Mexican Chorizo links into the sauce and reduce the heat to medium. Bring the mixture to a simmer, then reduce the heat to the lowest setting, cover the pan, and cook, occasionally turning the sausages, until they reach an internal temperature of 140° to 145°F, which usually takes about 12 minutes. Remove the sausages from the pan while keeping the tomato sauce warm.
5. In a large nonstick or cast-iron skillet, heat the remaining tablespoon of vegetable oil over medium-high heat until shimmering. Add the sausages and cook, turning them occasionally until they turn browned on all sides, for about 5 minutes.
6. Return the sausages to the tomato-caper sauce and allow them to rest for 10 minutes before serving. Garnish the dish with additional cilantro and optional lime wedges if desired.

Serve the Grilled or Pan-Roasted Mexican Chorizo with Spicy Tomato-Caper Sauce in buns, over rice, or with tortillas, and enjoy the explosion of flavors in every bite. This dish is sure to become a favorite for any spice-loving food enthusiast!