Loose Chorizo Fresco meat is useful when you want the seasoning throughout a dish rather than a sausage link on the plate. It still needs cooking through.
Thaw and choose the texture
Defrost in the refrigerator and remove the packaging. For pasta or breakfast hash, break it into small rough pieces. For patties or meatballs, keep the portions even; those thicker shapes need their own centre checks and longer cooking.
Brown in a pan
Heat a wide frying pan over medium heat. Start with very little oil; add a touch only if it sticks before the meat releases fat. Spread the meat out rather than piling it in the middle. Let one surface take colour, then turn and break up with a spatula. For about 500g in suitably sized batches, allow roughly 8–12 minutes for crumbles, extending if needed.
Finish the dish
Check that the meat reaches at least 71.1°C (72°C on a whole-degree thermometer). Measure a substantial clump rather than touching a bare pan with the probe. Add tomatoes, beans or cooked potatoes once the meat is properly cooked, then heat the dish through. If making thicker patties or balls, check the largest centre separately.
Serve with eggs, fold into a pasta sauce or spoon into a cooked pepper. Do not use the surface browning of crumbles as a timing guide for a whole sausage roll.
What to make with it
For a complete meal, try Chorizo Meat & Black Bean Tacos or Chorizo Meat & Lime Rice Bowls. Each recipe includes measured ingredients and serving suggestions.
