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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cured Cobia with Toasted Pine Nut Relish Recipe from Food Network
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In this breakfast taco recipe, chorizo adds zip to a hearty potato-and-onion filling that's irresistible stuffed into a warm corn tortilla.
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Get Spring Linguine Recipe from Food Network
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This dish is good hot, at room temperature, as a side, or as part of an antipasto platter.
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An Italian favorite gets a Mexican makeover. Wonton wrappers are stuffed with chorizo sausage, cilantro, garlic, cumin, ricotta, and Mexican cheese. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor).
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Try these breakfast bowls with chorizo, sweet potatoes, black beans, eggs, avocado, and homemade pico de gallo for a zesty south-of-the-border flavor.
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This simple to make lentil stew will win a place on your dinner table with its creative array of spices.
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Get Queso Fundido with Chorizo Recipe from Food Network
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Get Tortilla Chip-Chorizo Stuffing Recipe from Food Network
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Baked spaghetti squash topped with a spicy sauce with ground turkey, black beans, tomatoes, and corn makes a warming meal on a chilly night.
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Get Shrimp and Chorizo Stew Recipe from Food Network