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Alice submited a chorizo and egg demonstration video and we are happy to share. This is one of 4 that she has submitted.


A fall in winter favorite is here. Chorizo con Queso. This will take your holiday party up a notch.


1 lb of Garcia Foods chorizo (select from Pork, Beef, Turkey and Chicken)

1/2 cup diced red bell pepper

1/4 cup sliced green onions (4 medium)

1 can of nacho style cheese.

1 cup shredded Cheddar cheese (4 oz)

1 bag of tortilla chips                     

You can place chopped chopped cilantro on top as a garnish.


Step 1 – In 10-inch nonstick skillet, cook sausage, bell pepper and green onions over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until sausage is thoroughly cooked. Drain on paper towels.

Step 2 – Return sausage mixture to skillet; stir in cooking sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; stir in cheese until melted. Sprinkle with cilantro. Serve warm with tortilla chips.


This is the perfect quickie healthy meal that can be made for 1 person or the entire family anytime of day.The wonderful thing about this recipe is that you don’t need to weigh anything out. Use your personal tastebuds as a guide and you can have dinner on the table in less than 15 minutes. I always have pre-cooked rotisserie chicken in my fridge to make easy weeknight dinners a breeze. Cook up a few tablespoons of Garcia’s turkey chorizo to transform ordinary chicken tacos into something truly unique & exciting. The burst of spices and flavor from the chorizo sprinkled with a little Feta cheese blend together perfectly in this unexpectedly delightful gourmet treat. Serve with a salad or fresh veggies for a filling and healthy meal.


  • Pre-cooked Rotisserie Chicken
  • Garcia’s Turkey Chorizo
  • Corn tortillas
  • Feta cheese



Cook up a few ounces of Garcia’s turkey chorizo according to the instructions on the package. Warm up tortillas. Place shredded chicken in a tortilla. Add a few tablespoons of the chorizo. Top each taco off with feta cheese. Enjoy!


Two cultures become one with this unique dish. It is Chorizo Noodles. This quick meal will take you all of 25 minutes to prepare and will serve 3 to 5 people.


1lb of Garcia Foods chorizo. Your Choice of Beef, Pork, Turkey or Chicken

1 medium onion, finely chopped (1/2 cup)

1  can (14.5 oz) organic diced tomatoes with garlic and onion, undrained

1 3/4  cups chicken broth (from 32-oz carton)

5  cups uncooked dumpling egg noodles or wide egg noodles (8 oz)

1/2 cup water


Step 1 – In 12-inch nonstick skillet, cook chorizo and onion over medium-high heat 8 to 10 minutes, stirring frequently, until chorizo is no longer pink and onion is tender.

Step 2 – Stir in remaining ingredients. Increase heat to high; heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until noodles are tender and mixture is desired consistency.

6This layered casserole is perfect for Mexican food lovers. Use Garcia tamales in this shortcut version to

cut back your prep time and still end up with a d-e -licious meal.

Serves: 10

Cooking Time: 1 hr


2 pounds ground beef

2 16-ounce cans corn

2 26-ounce cans diced tomatoes

1 green bell pepper

3 frozen beef tamales, thawed and sliced into 1/4-inch pieces

1/4pound Colby cheese, grated

1 small can pitted black olives



1. Break up and brown ground beef, drain fat. Combine equal amounts diced tomatoes and corn in a

strainer, mix and drain thoroughly. Core and slice bell pepper into approximately 1/8 inch ring

slices (i.e. cut horizontally through pepper).

2. In an approximately 13″ high by 8″ deep .casserole bowl, layer the above ingredients as follows,

from bottom to top: tamale slices, corn/tomato mix, ground beef, corn/tomato mix, ground beef,

cheese, tamale slices. Garnish with bell pepper slices and olives, putting pepper slices so their edges

touch, but don’t overlap, and fill in holes with olives, as many as you want.

3. Bake in a preheated 375 degree F oven for 1 hr


This dish can be served several different ways, it’s great with flour or corn tortillas as burrito stuffing, on a

fried tortilla as tostada topping, or served all by itself with sour cream, guacamole, salsa

** submitted by a user that did not wish to share a name ***


Taquito flour tortillas

1/2 cup shredded Cheddar or Monterey Jack

Sour cream


Olive oil


Preheat oven to 400 degrees F.

Heat Garcia Barbacoa according to package instructions

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable,

about 45 seconds. Top each tortilla with babacoa, spreading it to an inch from the edges. Sprinkle cheese

evenly over the barbacoa

Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos

lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned.

about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.



In a large skillet, cook the chorizo, medium-high heat until the

sausage is browned and the fat is rendered, about 5 minutes. Add the Pinto Beans to the fat in the pan. Cook over medium heat

until warmed through, smashing with the back of a heavy wooden

spoon or potato masher until chunky/smooth. Remove from the


Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish,

spread 1 layer of tortilla chips. Top with a layer of 1/2 of the beans, cheeses, and chopped jalapenos. Repeat with another layer of chips, beans, cheese, jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice,

with a pinch of salt. Drizzle over the nachos, garnish with cilantro,

and serve immediately.


3 cups of Corn Chips

1 dozen tamales

½ cup of Chopped onion

1 10oz can of Chili

?/2 Cup

½ cup of grated Ceddar Cheese


Place 2 cups of the corn chips in the bottom of a 2-qt.casserole.

Arrange, tamales on top of the chips and cover with the chopped onion.

Pour the can of chili over all and top with the remaining cup of corn chips and the

grated cheese.

Bake uncovered at 350 F for approximately 30 minutes