You'll Need:

• 1 PACKAGE SCHENKER'S CHORIZO SAUSAGE LINKS
• 8 CORN TORTILLAS, 5- OR 6-INCHES IN DIAMETER
• COOKING SPRAY
• 1 15-OUNCE CAN REFRIED BLACK BEANS, WARMED (SUBSTITUTE REFRIED PINTO BEANS OR ANY KIND OF COOKED WHOLE BEAN YOU PREFER)
• COOKING OIL
• 8 LARGE EGGS
• 1 15-OUNCE JAR ROASTED TOMATO SALSA
• (OPTIONAL) GARNISH: CILANTRO, AVOCADO AND QUESO FRESCO

DIRECTIONS:

Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.

Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside until cool enough to chop.

In the same skillet, add 2-3 teaspoons of oil (ONLY if needed). Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a plate and repeat this process for remaining eggs.

To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.

*Recipe adapted from "Pork, Be Inspired."

You'll need:

2 Chorizo links, sliced
1-2 cloves garlic, peeled & sliced
1 large bunch kale, finely sliced
1/2 lemon
handful of roasted almonds

Optional: Handful of cherry tomatoes

DIRECTIONS:

1. Heat a frying pan on a medium high heat. Add a little oil and the chorizo. Cook for 2-3 minutes or until well browned on the first side.

2. Turn and cook for a few seconds on the other side. Remove from the pan to a clean plate.

3. Add garlic and kale to the chorizo drippings in the pan and stir fry for 2-3 minutes or until kale is wilted and tender. Add a handful of cherry tomatoes, if desired.

4. Return chorizo to the pan to warm up. Taste and season with salt, pepper and a small squeeze of lemon.

5. Serve with almonds sprinkled over.

Easy Sauteed Potatoes with Chorizo

• 1 tablespoon olive or virgin sunflower oil
• 1 lb. or package of chorizo, remove casing or chunked
• 1 small onion, diced
• 1 pound red potatoes, diced and boiled
• 2 Diced, fresh heirloom tomatoes
• 1 Diced, fresh green or red bell pepper
• Kosher salt and fresh ground black pepper

Directions

Here's a superb & simple recipe: 

Chorizo Sausage and Tomatillo Puff Pastry ~ Cowboy Crisps
by Chef Mark Alan

These appetizers are so tasty and original your guests will think you went to culinary school in Old Mexico. 
Makes 16 -18 appetizers.

Ingredients:
1/2 lb. Chorizo sausage - ground 
4 oz. cheddar cheese - shredded
4 oz. Chef Mark Alan’s Tomatillo & Roasted Garlic Sauce
2 puff pastry sheets (1 pkg. thawed)
1/4 cup flour

Directions:
Break up and brown chorizo in skillet, drain off any oil, mix in the Tomatillo sauce. Using a rolling pin, slightly thin puff pastry by rolling on floured board. Dampen one edge of the pastry with water (it seals the roll together) and add one-fourth of the sausage to the opposite edge. Spread 2 oz. shredded cheese over the sausage. Tightly roll up and slice into 1 inch pieces. Repeat with remaining puff pastry sheet. 

Place rollups several inches apart on a sheet pan lined with parchment paper. (You can make these days ahead, at this point tightly cover the sheet pan with plastic wrap, freeze and then uncover and thaw before baking.) Pre-heat oven to 375 degrees and bake crisps for 12-16 minutes until puffed and lightly browned. Serve warm.

Thank you Chef Mark!