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Whiskey Butter (Compound Butter) For Steaks

By 2 Comments

Coarse ground country style mustard and whiskey make a delicious flavor combination for compound butter for steak. Whiskey butter is a perfect way to dine Western Style with a steakhouse finish.

Another favorite compound butter for steak is this recipe for Blue Cheese Butter. It’s great on this lean cut of meat, Merlot Steak.

Whiskey compound butter for steak served over steak with potatoes.

What Is Compound Butter?

It’s simple! Compound butter is butter that’s been softened to room temperature, then flavored with seasonings or fresh herbs. Then refrigerated to again to harden. Compound butters are most well known as a savory topping for grilled steaks, but there are also sweet compound butter recipes that are used for brunches. Compound butter is just a fancy way to say butter that’s flavored with add-ins.

Why Whiskey Butter Belongs on Steak

Flavored steak butters make dinners instantly taste better without breaking a sweat. Plus they’ll keep in the freezer for six months. For this Whiskey Butter recipe, we’re adding Country Mustard. The flavor combinations will WOW steak lovers.

  • It’s easy! Starting with softened butter, mixing in seasonings, roll and refrigerator.
  • If you’re looking for a perfect flavor addition to an already beefy grilled steak, this compound whiskey butter is it!
  • The vanilla-y caramel flavor is a perfect compliment to grilled steak.
  • Infused with whiskey, mustard and Worcestershire sauce, it’s decadent, yet rustic with flavor.
  • Not to mention e-a-s-y! This Whiskey Butter is so easy to make, but plan ahead, you do need a a 1 – 2 hour refrigeration time.

Culinary School…practically everything we learned to cook was dripping in butter. Does it get any better than that? You don’t hear me complaining. And I certainly didn’t need to attend culinary school to learn how to make compound butter for steak. It’s simply so very simple.

On the other hand, I certainly learned to appreciate compound butters during my time at school. We made so many flavors …the combinations seemed endless.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make compound butter for steak.

Ingredients You’ll Need

  • White Pepper: Considered milder in flavor than regular ground black pepper. Less forward, earthy and sometimes described as “grassy”, White Pepper is fun to experiment with. It adds an interesting layer of flavor to this steak butter.
  • Kosher Salt
  • Coarse Ground Mustard: For this steak butter recipe, I used Maille Country Rich Dijon. But any coarse brand of mustard will work well.
  • Unsalted Butter: Using unsalted butter is better for balancing salt factor after the steak has already be seasoned for cooking.
  • Whiskey or Bourbon
  • Worcestershire Sauce

The Process, It’s Easy

Ingredients to make steak butter in a bowl.
  1. Step 1: Place all ingredients in a bowl.
Using a fork to mix ingredients to make compound butter for steak.
  1. Step 2: Using a large sturdy fork to smash and blend the ingredients together until well combined.
Placing compound for steak on plastic wrap to form and chill the butter.
  1. Step 3: Place the Whiskey Butter on a sheet of plastic wrap.
Shaping compound butter for steak into a roll using plastic wrap.
  1. Step 4: Using your hands, roll the plastic wrap around the steak butter and compress and shape it into a 4 – 5″ log.
Chilled compound butter for steaks cut into round disks.
  1. Step 5: Refrigerate for about 1 – 2 hours until hard and easy to slice into rounds.
Can You Freeze Compound Butter?

Absolutely yes. This gives you the opportunity to make a double batch and keep it in the freezer to enjoy all Summer long. Keep it wrapped in plastic wrap and it will keep for several months.

Does the Alcohol In Whiskey Butter Cook Off?

No. As there is no pre-cooking for this butter. And the short amount of time the butter sits on the steak is simply a melting period. The butter doesn’t get hot enough for the alcohol to evaporate.

What’s the Difference Between Bourbon, Rye and Scotch in Compound Butters?

Bourbon will bring a vanilla caramel flavor to compound butter, great for ribeyes or New York Strips. A rye whisky has a spicy and dryer flavor. Rye butter is best suited for a lean cut like top sirloin. Scotch and it’s famous smoky and peaty flavors would be well suited for a big beefy Porterhouse Steak.

Tips For Success

  • Salted Butter: Using unsalted butter is common for chefs to use for any recipe. It allows them to control the salt level. You can most certainly use salted butter for this recipe savory steak butter recipe. But using unsalted butter is most important when making sweet compound butter recipes.
  • Kerrygold Butter: We didn’t use it in Culinary School, but if you have access to Kerrygold Butter, please choose this brand. Kerrygold is an Irish butter that has a higher butterfat percentage than most American butter brands. You’ll notice a brighter yellow color and a creamier more buttery flavor.

How To Serve It

  • Allow about one hour for the sliced butter to come to room temperature before serving compound butter.
  • Once your steaks are cooked, plate the steaks and then place a slice of Whiskey Butter on each steak. The butter will melt into the steak for a luscious buttery treat. You’re ready to eat.
  • To achieve a fluffier butter, blend with a mixer. You would use this method if you’re not going to form it into a roll, but rather chill and use a small scoop to to serve. However, using a fork and bowl works just fine for this recipe.

What Else Can I Put It On?

What is compound butter good for? It’s not just for steak.

  • For Chicken: Season chicken breasts with salt and pepper, once grilled or roasted, make a slice down the center of the chicken piece and add a round of whiskey butter.
  • Lamb Chops: We love whiskey butter on lamb chops. Again, simply seasoned with salt, freshly ground pepper and a little lemon zest. Either grilled or roasted, once cooked, just add a dollop of Whiskey butter on top and serve.
  • Grilled Pork Chops: Season pork chops with a sprinkle of Montreal Steak Seasoning. Grill or fry then top with whiskey butter before serving.
  • Salmon: Grilled, roasted or pan-seared top it with a round of Whiskey Butter before serving.
  • Vegetables: Compound butter is a natural for baked or fried potatoes, but next time you’re firing up that grill, slather a few ears of corn on the cob with a smear of mayonnaise and salt and pepper. Once the corn is charring in spots, remove it from the grill and add a round of Whiskey butter and let it melt over the cobs. It’s delicious.

More Steak Recipes You Might Like

And if you’re looking for more, don’t miss my category for Beef Recipes. You’ll find lots of great grilling and burger recipes and the most popular on my site for Beef Tagliata. An Italian flank steak recipe that easy and crazy delicious.

What to serve with steak with compound butter? We most certainly like traditional baked potatoes. Take a look at my recipe for Garlic Butter Slow Cooker Roasted Potatoes, or how about Scalloped Potatoes? One of my favorite sides to serve with steak is this simple Green Vegetable Medley.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Whiskey compound butter for steak served over steak with potatoes.
Print Recipe
5 from 1 vote

Whiskey Butter (Compound Butter) For Steak

A rustic flavored steak butter that's so easy to make. Flavored with country mustard and whiskey, you can't go wrong with Whiskey Butter.
Prep Time15 minutes
Refrigeration and resting time2 hours
Total Time2 hours 15 minutes
Course: Condiment
Cuisine: American
Servings: 12 slices
Calories: 139kcal
Author: Lea Ann Brown

Ingredients

  • 8 tablespoons unsalted butter softened to room temperature (1 stick)
  • ½ teaspoon Worcestershire sauce
  • 1 Tablespoon Country Style Mustard
  • 3 teaspoons Jack Daniels or other whiskey
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Ground white pepper

Instructions

  • Start making this compound butter for steak at least 3 hours in advance of dinner.
  • Combine room temperature butter, Worcestershire sauce, mustard, whiskey, salt, and white pepper. Using a fork, mix well.
  • Scoop the butter onto a piece of plastic wrap. Use your hands to roll and shape the butter to form a round log that's about 5 inches long. Refrigerate until hard enough to slice into rounds. At least one hour. I allow 2 hours.
  • When ready to use, let the rounds of steak butter sit at room temperature for about 30 minutes to an hour. You just don't want the butter ice cold, as it will melt better onto a sizzling hot steak. To serve, place a round immediately on a grilled steak.

Notes

Tips for Success
    • Salted Butter: Using unsalted butter is common for chefs to use for any recipe. It allows them to control the salt level. You can most certainly use salted butter for this recipe but using unsalted butter is most important when making sweet compound butter recipes.
    • Kerrygold Butter: We didn’t use it in Culinary School, but if you have access to Kerrygold Butter, please choose this brand. Kerrygold is an Irish butter that has a higher butterfat percentage than most American butter brands. You’ll notice a brighter yellow color and a creamier more buttery flavor.
    • Allow about one hour for butter to come to room temperature before making this steak butter recipe.
  •  

Nutrition

Calories: 139kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 472IU | Calcium: 5mg | Iron: 1mg

Whiskey Butter … It’s What’s for Steak

 

Instant Pot Pinto Beans with Chorizo

By 13 Comments

This is a recipe for Instant Pot Pinto Beans with Chorizo Sausage. Seasoned with New Mexico chile powder, onions and tomatoes, this is a meal in itself. Or a side dish for your Mexican themed dinner. Pressure Cooker Pinto Beans are no soak and easy!

Instant pot pinto beans with chorizo in a bowl garnished with cilantro.

Make Instant Pot Pinto Beans and Sausage on a Sunday and use them all week long. Sprinkle them in tacos, burritos, salads or even Huevos a la Mexicana (Mexican Scrambled Eggs).

I’m not big on kitchen “gadgets” but I must admit, I use my Instant Pot about once a week, and sometimes more. It’s worth it’s weight in gold to make hard boiled eggs, and performs some tasks better than stove top, oven or slow cooker.

A pressure cooker is a master when it comes to cooking starchy foods. It cooks pastas beautifully, case in point my recipe for Instant Pot Chicken Chipotle Mac and Cheese. I’ve read the science behind what a pressure cooker handles starch. It was complicated, but potatoes and pasta seem to thrive cooked under pressure.

Beans are a starchy food, and I’ve used my Instant Pot to cook several different kinds of beans. Dried black beans, red kidney beans and of course, pinto beans.

And for me, it settles the debate on whether to soak beans before cooking or not. Each variety needed no pre-soaking and cooked up beautifully in a pressure cooker situation.

6 quart instant pot and dried pinto beans

Surprisingly, every time we cooked dried beans at Culiinary School we used a pressure cooker.

This recipe comes from a day at school when we needed a last minute side dish for Albobdigas en Chipotle. The chef decided on beans, out came an old fashioned stove top pressure cooker and we had a side dish in pronto time and without fuss. Surprising, because Culinary school can be all about “fuss”

For this recipe we take advantage of the saute feature to cook the chorizo, then using the pressure cooker method for the pinto beans. This method builds layers of rich flavor.

You simply can’t beat the luxury of a quicker cook time for these Instant Pot Pinto Beans with Chorizo.

Let’s take a look at my recipe I call “chorizo beans”

Ingredients You’ll Need

  • Chicken Broth: To add more flavor, we’ll use chicken broth instead of water to cook the beans. You can use vegetable broth, beef broth or water.
  • Canned Tomatoes: I like Red Gold Petite Diced tomatoes. The tomatoes are cut smaller than other brands, which means they break down better and with smaller pieces, you’ll have a better consistent texture.
  • Dried Pinto Beans: You can use red kidney beans, Mayocoba Beans, or even dried black beans.
  • Mexican Chorizo: Don’t confuse Spanish Chorizo for Mexican Chorizo. Spanish chorizo is a completely different product that’s been cured. Choose bulk Mexican chorizo.
  • New Mexico Red Chile Powder: Chimayo preferred. Or you can substitute cayenne pepper. Use a single blend chile powder rather than chili powder seasoning.
  • Neutral Oil: Canola or vegetable oil will work well here.
  • Apple Cider Vinegar: Vinegar is an acid and it’s used here to brighten flavors.
  • Fresh Garlic: Chopped.
  • Bay Leaves: Remove before serving.

How To Make Chorizo and Beans In The Instant Pot, Step by Step

Cooking chorizo sausage in the instant pot.
Cooking pinto beans in the instant pot with chorizo sausage.
  1. Step 1: With fingers, tear the chorizo into small chunks. Add it to the instant pot along with the cooking oil. Press the Sauté button, then adjust the temperature dial to medium. 
  2. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges, stirring often.
  3. Once the chorizo is almost fully cooked, add the onion and continue to sauté until the onions are soft and transparent. Stir in the garlic and spices.
  4. Step 2: Add the unsoaked beans, broth and bay leaves to the pot. Cook on high for 35-40 minutes.
  5. Add the undrained tomatoes and stir to combine.
  6. Change the setting to Sauté, medium heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
Do Instant Pot Beans Need To Be Soaked?

No. The only reason I soak beans is to insure a shorter cooking time. And the Instant Pot has already taken care of that for us.

Can I Cook Pinto Beans and Chorizo Stove Top?

Yes. A good sized Dutch Oven will work very well. Here’s what I’d do. Cook chorizo in the Dutch Oven, when it’s almost browned, add onion and cook until softened, add garlic and cook until fragrant. Remove this mixture from Dutch oven and place in the refrigerator. Continue with the recipe simmering beans, bay leaf and broth for 3-4 hours (with lid slightly ajar), until beans are tender. Then finish the recipe by adding back in the chorizo mixture, tomatoes, and seasonings. Let it simmer for about 10 minutes to blend flavors. Remove bay leaf and serve.

Tips For Success:

  • The age of dried beans will dictate how quickly they cook. Old beans may take longer to soften. Seek out dried beans from a bulk section of a reputable grocer or better yet, locally grown beans.
  • Purchase bulk chorizo that is sold in a package resembling ground beef. Chorizo in a tube will cook much differently and result in much less volume and texture.
  • Don’t skip rinsing the beans and sorting out the misfits.
  • Try adding a 4-ounce can of roasted, chopped green chile peppers.

The Colorado dry bean industry has been a global supplier of edible dry beans for more than 60 years. Growers partner with several dealers to produce and ship over $30 million of beans annually. 85% of Colorado bean crops consists of Pinto Beans.

Colorado pinto beans are known for their bright color and creamy texure. These characteristics increase their value compared to other pinto beans grown in the United States and imports from other countries.

Serving Suggestions:

  • Serve pinto beans with chorizo with tortilla chips and scoop them up like a dip.
  • Serve the beans over a bowl of rice or with warmed flour tortillas, with optional toppings like cheese, cilantro, green onions, or a finely diced red onion.
  • Sprinkle them in salads, tacos, burritos or even scrambled eggs.

Pinto Beans and Chorizo As a Side Dish:

Storage

Store any leftover chorizo and beans in an air-tight container in the refrigerator for up to five days. I like to use the microwave, reheating in 30 second increments for leftovers.

This recipe will also freeze well. Just store in a freezer safe container for up to three months. Defrost in the refrigerator overnight and slowly reheat stovetop or oven.

Recipe for Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo. garnished with cilantro.

These Instant Pot pinto beans and chorizo are super flavorful and creamy, soaking up savory goodness from the Mexican chorizo and the bay leaf. And some beautiful spice and warm heat from the New Mexico chile powder.

And the best part about it, it’s quick and easy.

These chorizo and beans could be considered a meal in itself, served with flour tortillas. Or a side dish to your favorite Southwestern main course like this Pollo Asado Recipe.

If you’re a fan of cooking with dried beans like we are, check out these recipes.

And the most popular dried bean dish on my site for 15-Bean Soup (Crockpot Recipe). And if you’re looking for another bean side dish, take a look at this recipe for Slow Cooker Cowboy Beans. Easy and delicious.

I hope you give this pinto beans with chorizo a try. It’s one of our go-to favorites.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Instant pot pinto beans with chorizo served in a white bowl garnished with cilantro.
Print Recipe
4.88 from 8 votes

Instant Pot Pinto Beans with Chorizo

This is a recipe for Pinto Beans with Mexican Chorizo made in the Instant Pot. Flavored with New Mexico Chile Powder. onion, bay leaves and tomatoes. Chorizo and beans is a meal in itself, or a side dish for your Mexican themed meal
Prep Time15 minutes
Cook Time35 minutes
Resting Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Southwestern
Servings: 8
Calories: 313kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Vegetable oil
  • ½ pound Mexican Chorizo bulk
  • 1 Sweet onion Rough chopped
  • 3 cloves Garlic pressed in a garlic press
  • 2 cups Dry pinto beans
  • 2 Bay leaves
  • 3 cups Chicken Broth
  • 1 teaspoon New Mexico Chimayo Chile Powder or Ancho
  • 15 ounce can Diced tomatoes
  • ½ teaspoon cider vinegar

Instructions

  • With fingers, tear the chorizo into small chunks. Add it to the instant pot along with the cooking oil. Press the Sauté button, then adjust the temperature dial to medium. 
  • Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges, stirring often.
  • Once the chorizo is almost fully cooked, add the onion and continue to sauté until the onions are soft and transparent. Stir in the garlic.
  • Add the beans and bay leaves to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.
  • Add the New Mexico Chimayo Chile Powder and stir.
  • Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Select high pressure and set the time button to 40 minutes.
  • After the beans have cooked 40 minutes, let the pressure natural release for 5 minutes.
  • Press the steam release to quick release and remove the remaining steam. Once the pressure valve has fallen, remove the lid. Discard the bay leaf. Add the undrained tomatoes and stir to combine.
  • Change the setting to Sauté, medium heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
  • Stir in the cider vinegar and remove to a serving bowl.
  • Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.

Notes

Tips For Success:
    • The age of dried beans will dictate how quickly they cook. Old beans may take longer to soften. Seek out dried beans from a bulk section of a reputable grocer or better yet, locally grown beans.
    • Purchase bulk chorizo that is sold in a package resembling ground beef. Chorizo in a tube will cook much differently and result in much less volume and texture.
    • Don’t skip rinsing the beans and sorting out the misfits.
    • Try adding a 4-ounce can of roasted, chopped green chile peppers. Just stir them in at the end.
 
On Making Pinto Beans With Chorizo Stove top.
A good sized Dutch Oven will work very well. Here’s what I’d do. Cook chorizo in the Dutch Oven, when it’s almost browned, add onion and cook until softened, add garlic and cook until fragrant. Remove this mixture from Dutch oven and place in the refrigerator. Continue with the recipe simmering beans, bay leaf and broth for 3-4 hours (with lid slightly ajar), until beans are tender. Then finish the recipe by adding back in the chorizo mixture, tomatoes, and seasonings. Let it simmer for about 10 minutes to blend flavors. Remove bay leaf and serve.

Nutrition

Calories: 313kcal | Carbohydrates: 47g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 610mg | Potassium: 1764mg | Fiber: 12g | Sugar: 21g | Vitamin A: 1128IU | Vitamin C: 81mg | Calcium: 274mg | Iron: 9mg

Instant Pot Pinto Beans … It’s What’s for dinner.

This recipe for chorizo and beans was first published June of 2018 and updated January of 2024 with step by step instructions.

Blood Orange Margarita

By 19 Comments

This is a recipe to make Blood Orange Margaritas. Adding Cointreau makes this a very special cocktail and the colorful blood orange juice a showy margarita.

Blood Orange Margarita in a margarita glass.

This Blood Orange Margarita is a tequila based cocktail with beautiful color and full of citrus flavor. It’s easy to make and impressive to serve. Your next Taco Tuesday never had it so good.

We made this “orange colored” cocktail years ago when the Broncos were heading to the Super Bowl. A festive “orange cocktail”, a Bronco cocktail that everyone loved.

Along with my friend Heather’s Orange Crush Bronco-tini, we were celebrating our home team in orange style.

This Blood Orange Margarita is not only stunning in color, the Cointreau mixed with the fresh juice of blood oranges makes a perfect partner for smooth easy to drink cocktail.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make Blood Orange Margaritas.
  • Contreau, Orange Flavored Liqueuer
  • Agave Silver Tequila
  • Sugar
  • Fresh Lime Juice, about 6 whole limes
  • Fresh Blood orange juice, about 8 whole oranges.

Equipment Needed

  • A cocktail shaker and a pitcher.

Just Mix Ingredients In A Pitcher

Mixing blood orange margaritas in a pitcher.

What I like about this blood orange margarita recipe is that there’s no cooking simple syrup stovetop.

  • Just add ingredients to a pitcher, stir well and let it sit in the refrigerator for at leat 30 minutes, one hour preferred.
  • Once you’re ready to serve, add ice cubes to the cocktail shaker and add 1 ½ cups of the blood orange margarita mixture.
How to rim a margarita glass with tajin seasoning.
  • Pour into a margarita glass that’s been rimmed with sugar, salt or our favorite, Tagine Chile mix. Add a wedge of blood orange and lime and enjoy.

Questions You Might Have

Can You Use Agave Syrup Instead Of Sugar?

Yes. Agave syrup is sweeter in flavor than granulated sugar, so substitute half as much as you would for sugar.

What Kind Of Tequila Do You Use For Margaritas

Using a blanco (silver) tequila is often preferred due to it’s clean flavor and smooth profile. With hints of sweet agave, it pairs well with the citrus flavors of lime and fruit juice. A Respado tequila is also popular for a smooth tequila experience.

When Are Blood Oranges in Season

Blood oranges can be found in our markets during the Winter months. Usually available December through April.

Can I Substitute Regular Oranges?

Blood oranges have a ruby hue and a stronger citrus flavor. You can most certainly use regular oranges to make a margarita, but to mimic the rich flavor and color, add about a teaspoon of pomegranate juice.

Recipe for Blood Orange Margarita

Super bowl broncos cocktails

I hope you give this blood orange margarita recipe a try. It’s a beautiful cocktail and perfect for any Southwest or Mexican Entree. Or for simply Summer sipping by the pool or on the patio.

You Might Also Like

Oh, and one more thing, if you’re looking for a pink drink, don’t miss my Salty Dog with Saddle Leather. A fun and delish Western Themed Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Superbowl drink, Blood Orange Margarita
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5 from 2 votes

Blood Orange Margarita

This Blood Orange Margarita is not only stunning in color, the Cointreau mixed with the juice of blood oranges makes a perfect partner for smooth easy to drink cocktail.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Cocktails and Beverages
Cuisine: Mexican
Servings: 4 drinks
Calories: 51kcal
Author: Lea Ann Brown

Ingredients

  • ⅓ cup fresh lime juice about 4 whole limes
  • ⅛ cup sugar
  • ⅜ cup water
  • ½ cup 100% agave silver tequila
  • ¼ cup Cointreau
  • 1 cup fresh blood orange juice about 8 medium blood oranges
  • A lime half for moistening the glass rims
  • Coarse salt or sugar Kosher
  • 6 cups Ice cubes

Instructions

  • In a pitcher, stir together the lime juice, sugar and water until the sugar has dissolved. Add the tequila, Cointreau and blood orange juice. Cover and refrigerate until chilled, about 1 hour.
  • Moisten the rims of three 6-ounce martini glasses with the cut side of a lime half. Spread coarse salt or sugar on a small plate and press the rims of the glasses until coated. 
  • Fill a cocktail shaker about ¾ full of ice and measure in 1 ½ cups of the margarita for 3 drinks. Cover and shake for about 15 seconds to thoroughly chill the mixture. Strain into the glasses. Dress the glasses with a slice of blood orange and a slice of lime.

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 131mg | Fiber: 1g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 33mg | Calcium: 13mg | Iron: 1mg

Blood Orange Margarita … It’s What’s for Taco Tuesday

Ultimate Cheesy Chorizo Stuffed Mushrooms

By 12 Comments

Earthy button mushrooms come alive with Western flavors for these Chorizo Stuffed Mushrooms. Try these cheesy, chorizo, jalapeno pepper-stuffed mushrooms for your next appetizer. The filling is so good, you might be tempted to eat it with a spoon.

Check out my recipe for Mexican Deviled Eggs with Chorizo. Another popular finger food appetizer.

Chorizo stuffed mushrooms on a gold pottery plate.

What You Can Expect From This Recipe

How To Make Chorizo Stuffed Mushrooms
Bold, Cheesy, and Party-Perfect Bites

Chorizo Stuffed Mushrooms are the ultimate crowd-pleasing appetizer. Easy to grab, one bite delicious, and full of bold, spicy flavor. These little mushroom caps are loaded with savory chorizo sausage and melty Mexican cheese, making them a no-full finger food your guests will rave about.

Whether you’re hosting a party or heading to one, this make-ahead recipe has you covered. Assemble them earlier in the day, then bake just before serving. They even travel well when covered with foil.

Want to elevate your stuffed mushrooms? Learn:

  • How to choose between Spanish and Mexican chorizo
  • The simple stuffing technique
  • A secret ingredient trip to add a little crunch
  • Make-ahead and travel tips for stress-free prep

Next time you think “stuffed mushrooms,” add a spicy twist with this irresistible chorizo and cheese combo. They’re easy to make, hard to resist—and always a hit.

Chorizo 101 – Which Type Is Right?

Mexican vs. Spanish Chorizo

  • Please note, we’re making these Chorizo Stuffed Mushrooms with bulk Mexican Chorizo, packaged and resembling ground beef. And it resembles ground beef in texture after it’s cooked.
  • You can also use Mexican Chorizo sausage that comes in a tube. It’s a product that contains a lot of oil, so you may have to buy two tubes, as once it’s cooked, there’s not a lot of meat left. It’s a bit mushier in texture and would work fine for this recipe. Once cooked, drain in a colander to remove the excess oil.
  • And please don’t confuse Spanish Chorizo with Mexican Chorizo. Spanish chorizo is dry cured and smoked. It’s commonly sold in links and simply won’t work to make these stuffed mushrooms. Save that product for soups or your next charcuterie board.

Ingredients You’ll Need

Ingredients to make chorizo stuffed mushrooms appetizer.
  • Vegetables: Fine chopped jalapeno pepper and sweet onion.
  • Medium sized button mushrooms: I like to use Baby Bella mushrooms because of their rustic appearance. White button mushrooms will work also.
  • Chorizo Sausage: Chorizo is a spicy Mexican sausage. For ease in cooking, select bulk sausage rather than links for this recipe.
  • Melting Cheese: Use a good melting cheese like Monterey Jack, Muenster, Pepper Jack (my choice), or Mexican Queso Asadero.
  • Spices: Ground cumin and New Mexico red chile powder.
  • Olive Oil: We’ll use olive oil to drizzle the mushrooms right before cooking. Doing so will help them brown.
  • Yellow Cornmeal: Yellow cornmeal is used as a binder and adds a slight crunch and rustic flavor. You can also use masa here.

Step by Step Instructions, How To Make Chorizo Stuffed Mushrooms

Cooking chorizo onion and jalapeno peppers to make chorizo stuffed mushrooms.
Baby bella mushroom caps on a sheet pan ready to be stuffed with chorizo sausage.
  1. Step 1: In a medium fry pan, cook the chorizo until almost done. Add the diced onion and diced jalapeno and cook until tender, about 3 minutes. Make sure the chorizo is broken up into as small of pieces as you can get it. That way it will fit nicely into the mushroom caps. Add the chili powder, cumin and a few dashes of salt and pepper. Let cool a bit to make filling mushrooms easier. Taste and adjust seasonings to your liking. Drain the chorizo on paper towels to remove any excess grease.
  2. Step 2: Clean the mushrooms with a damp paper towel, removing the stems. Use a sharp paring knife to remove some of the area where the cap has been removed. This will hollow them about a bit and make more room for the filling. Place them cavity side up on a baking sheet pan.

Variations For The Filling

  • Mushroom Stems: Fine chop the mushrooms stems and add to the chorizo as you brown.
  • Wine: If you’re sipping some red wine while making these, add a few tablespoons to the chorizo as it cooks. It will add another layer of rich flavor.
  • Bacon Bits: I’ve added some chopped bacon as I cooked the chorizo. Everyone loves bacon and it’s just one more reason to love these mushrooms.
  • Vegetarian: Use a plant based Chorizo sausage.
Baby Bella mushroom caps stuffed with chorizo sausage.
Chorizo stuffed mushrooms ready to bake.
  1. Step 3: With a small spoon, (I like to use a grapefruit spoon) fill the caps with the chorizo mixture, patting the mixture with your fingers so it forms in the mushroom cap.
  2. Step 4: Sprinkle each mushroom with cornmeal.
Chorizo stuffed muchrooms on a baking sheet with shredded cheese topping.
Baked chorizo stuffed mushrooms on a sheet pan.
  1. Step 5: Top each mushroom with a pinch of shredded cheese.
  2. Step 6: Bake 350 degrees for 15 – 20 minutes. Or until cheese is just starting to brown and mushrooms are tender.
Baked Chorizo Stuffed Mushrooms.
  1. Step 6: Place the baked chorizo stuffed mushrooms on your favorite serving plate. Garnish with fine chopped cilantro if you wish.

Tips For Success

  • Put those knife skills to work. Chop the onion and jalapeno pepper into very small diced pieces. The smaller the cut, the easier they will fit into the mushroom caps.
  • When cooking the chorizo, make sure to break it up into the smallest pieces you can. Again, it will stay put in that mushroom cap much better.
  • Troubleshooting, How To Keep Mushrooms From Getting Soggy: Mushrooms can become soggy if you’ve rinsed them with water before prep. Gently clean them with a paper towel. A wet textured filling can also cause the bottom of the mushrooms to become soggy. This chorizo cheese filling does not fall into that category as long as you pat the chorizo dry with paper towels to remove excess grease. A high oven temperature, such as 400 degrees, will also keep stuffed mushrooms from becoming soggy.

How to Make Ahead

  • Prepare this recipe through step 5, then cover them with plastic wrap and refrigerate until ready to bake.
  • Bring them to room temperature, or add a couple of minutes to the cooking time if they’re still cold.
  • These mushrooms can be prepped and refrigerated for up to one day before baking.

Serving Ideas

These chorizo stuffed mushrooms are a very popular choice for any party gathering, such as wine night gatherings, back yard bbq‘s, a tapas themed party or even a game day treat. But they also make a filling side dish for taco night. Try them with Lobster Tacos, Shrimp Tacos or our favorite, Dutch Oven Tri-tip Tacos.

Mushrooms and steak are a great pairing. Serve these as an appetizer or side for Flank Steak, or even a Grilled T-bone.

How Do You Prep Mushrooms?

All mushrooms absorb water like a sponge. Avoid rinsing them under water, as the texture will become compromised and they’ll become harder to brown. If you’re pan frying them or baking them, like for this stuffed mushroom recipe, simply use a damp paper towel to wipe off any visible dirt.

Are These Chorizo Stuffed Mushrooms Spicy?

Even though big with flavor, Chorizo sausage is not a particularly spicy sausage. The New Mexico chile powder on the other hand can carry quite a punch of heat. Add the chile powder a little at a time, tasting, until you reach your heat level. Seed and devein the jalapeno peppers for a milder spice level.

Are These Chorizo Mushrooms Gluten Free?

Assuming that the chorizo sausage you purchase has no fillers, this should be a gluten free Mexican appetizer.

Storage and Reheating

  • Store any leftover stuffed mushrooms in an airtight container in the refrigerator. I like to line the bottom of a snap-top storage container with a small sheet of paper towel. This will draw any of the moisture out of the mushroom and keep them from getting soggy. They’ll keep for up to three days.
  • To Reheat: Reheat in the oven using a low temperature like 250 degrees. Place them on a sheet pan with a wire rack. The air beneath the mushrooms will keep them from getting soggy and preserve their texture. An air fryer is also a good way to reheat. Don’t reheat any leftover stuffed mushrooms in the microwave. The microwave will cause them to get soggy.

More Recipes Using Chorizo

Can’t get enough of Mexican Chorizo sausage? Here are some more recipe ideas for you to try. The most popular on my site is for Chorizo Soup. Hearty and filling and bursting with flavor.

And if you’re looking for even more fun finger food appetizer recipes, don’t miss my
Appetizer Category. You’ll find lots of party recipes including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

And another very popular mushroom appetizer recipe is this one for, Mushroom Bruschetta.

I hope you give these chorizo stuffed mushrooms a try. They’re a popular appetizer recipe for any gathering.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo mushrooms appetizer.
Print Recipe
5 from 4 votes

Cheesy Chorizo Stuffed Mushrooms

A Mexican version of our all time favorite Appetizer, these Chorizo Stuffed Mushrooms are easy and popular.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 12 mushrooms
Calories: 59kcal
Author: Lea Ann Brown

Ingredients

  • 12 good sized button mushrooms wiped cleaned, stems removed
  • ¼ pound Chorizo sausage bulk rather than links.
  • ½ small sweet onion diced
  • 1 jalapeno pepper seeds and veins removed, diced
  • ¼ teaspoon New Mexico chile powder add ½ teaspoon if you want more heat. Or Cayenne pepper works well here.
  • ½ teaspoon cumin
  • ½ teaspoon Kosher Salt
  • 1 Tablespoon Olive oil for drizzling
  • 2 tablespoons cornmeal
  • ½ cup Pepper Jack Cheese Shredded. Or your favorite melting cheese. Monterey Jack or cheddar works well here.

Instructions

  • Clean the mushrooms with a damp paper towel, removing the stems.
  • In a fry pan, cook the chorizo until almost done. Add the diced onion and diced jalapeno until tender, about 3 minutes. Make sure the chorizo is broken up into as small of pieces as you can get it. So it will nicely fit into the mushrooms.
  • Add the chile powder, cumin and a few dashes of salt and pepper. Let cool a bit to make filling mushrooms easier. Taste and adjust seasonings to your liking.
  • Place the mushroom caps on a sheet pan or 9 x 11 casserole dish, and drizzle with olive oil.
  • With a small spoon, fill the caps with the chorizo mixture, patting the mixture with your fingers so it forms in the mushroom cap. Sprinkle each mushroom with cornmeal. And then top with a pinch of cheese.
  • Bake 400 degrees for 15 – 20 minutes. Or until cheese is just starting to brown and mushrooms are tender.

Notes

Tips for Success:
    • Put those knife skills to work. Chop the onion and jalapeno pepper into very small diced pieces. The smaller the cut, the easier they will fit into the mushroom caps.
    • When cooking the chorizo, make sure to break it up into the smallest pieces you can. Again, it will stay put in that mushroom cap much better.
    • How To Keep Mushrooms From Getting Soggy: Mushrooms can become soggy if you’ve rinsed them with water before prep. Gently clean them with a paper towel. A wet textured filling can also cause the bottom of the mushrooms to become soggy. This chorizo cheese filling does not fall into that category as long as you pat the chorizo dry with paper towels to remove excess grease.

Nutrition

Calories: 59kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 128mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 0.4mg

Cheesy Chorizo Stuffed Mushrooms…They’re what’s for an Appetizer.

Juicy Gingery Ground Pork Meatballs with Peaches, Basil and Lime

By 3 Comments

Gingery skillet fried ground pork meatballs are seasoned with basil, lime and served with fresh juicy peaches. A sweet and savory treat with addictive flavors. Serve this over crisp greens for a light summery supper.

Pan fried meatballs with peaches served with mixed greens.

What You Can Expect From This Recipe

Why Choose Ground Pork For Meatballs? I’m of the opinion that all meatballs are simply awesome. They’re fun to eat and easy to make. You can make them using about any type of meat, but ground pork can carry a higher fat content than other meats. And fat means flavor and fat means a juicier meatball. And ground pork is a less expensive alternative than beef.

Speaking of Flavor: These ground pork meatballs are amazing with flavor, seasoned with ginger, basil and tossed with pan-fried sliced peaches. They’ll rock your meatball world and served with mixed greens, you’ve got a light dinner with magical flavor.

Flavor Profile: You can make these meatballs with any type of meat, but rich ground pork is a perfect flavor compliment to juicy peaches and basil.

This Recipe Just Works: Pork and peaches are such a natural combination in both texture and flavors. And this ground pork meatballs recipe offers a delightful fusion of savory, tangy and sweet. Whether served as a main course or as a flavorful appetizer, these brawny pork meatballs go especially well with sweet fried peaches.

This is one of my favorite recipes to celebrate our famous Colorado Palisade Peaches. Peaches and pork are a classic combination.

Meatballs can be made ahead, they freeze well. They can be served as a main course, or as an appetizer. They’re absolutely lovable and wildly popular. And it seems like every culture on Earth has their own version.

And if you’re looking for a recipe for meatballs without eggs, this is a great recipe to try.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make ground pork meatballs.
  • Ground Pork
  • Olive Oil
  • Dry White Wine: Choose a Sauvignon Blanc or Chardonnay
  • Lime
  • Garlic
  • Fresh Basil
  • Onion, white or sweet onion.
  • Panko Bread Crumbs
  • Ripe Fresh Peaches
  • Mixed Greens

Pro Tip: Freeze Ginger. Keep that knob of ginger in the freezer. Whenever you need a small amount for any recipe, just remove it and use a zester or microplane zester to acquire the amount you need and then return the rest back to the freezer for future use. You don’t even need to peel the ginger. EASY and practical.

Ingredient Substitutions:

  • Oil: A neutral oil such as vegetable or canola oil works well here
  • White Wine: Use chicken broth or orange juice.
  • Onion: Sliced green onions will work well here.
  • Use plain bread crumbs in place of Panko.
  • Nectarines are a good replacement for peaches.

Step by Step Instructions, It’s Easy

Mixing seasoning for pork meatballs.
Mixing ground pork with seasonings to make pork meatballs.
  1. Step 1: In a large bowl, mix together ginger, garlic, cumin and salt.
  2. Step 2: Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture to avoid dense meatballs. 
Pork meatballs ready to cook.
Frying pork meatballs in a skillet with peaches.
  1. Step 3: Form into 1¼-inch balls.
  2. Step 4: Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes. Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.

Common Questions

How Do You Prevent Meatballs From Falling Apart During Cooking

Never omit binders like eggs and breadcrumbs, and avoid over handling when forming the meatballs. For these ground pork meatballs, the binder is simple with breadcrumbs.

Do You Need To Peel The Peaches?

I hardly ever peel peaches for recipes, unless I’m making a delicate dessert like Peach Ice Cream or this Peach Bread. But if the texture of peach peel is off-putting to you, then by all means, peel them.

What Are Some Gluten Free Alternatives to Panko Bread Crumbs?

Use gluten-free breadcrumbs, crushed rice crackers, or almond flour as substitutes.

What To Serve With Ground Pork Meatballs

Tender Spring greens accompaniment salad is my recommendation, however to make this a more substantial light meal, serve pork meatballs over Oven Baked Rice or rice noodles.

Tips For Success

  • Use ripe soft fresh peaches. They’ll cook quickly and their sweet flavor is a great combination for savory pork and basil. Plus ripe juicy peaches will emit more “syrup” as they cook, which makes a light sauce to add to the flavors.
  • How To Make A Perfect Meatball: And one that doesn’t fall apart. Use the palms of your hands to roll the meatball into a smooth ball. I always count to twenty rolls.

Storage and Reheating Meatballs

Got leftovers? Store any leftover meatballs and peaches in an airtight container in the refrigerator for up to four days. Use a microwave, an air fryer or even a low heat oven to reheat. The salad greens simply won’t keep well.

Ground pork meatballs with peaches and mixed greens.

I hope you give this recipe for pork skillet meatballs with peaches basil and lime a try. Pan fried meatballs are easy to make.

And here are some more ideas to satisfy your meatball cravings.

And don’t miss this recipe for Authentic Swedish Meatballs. A fun project, a recipe from a famous chef, and incredible with flavor.

And ground pork can be an economical option for dinner. Don’t miss this recipe for Pork Pad Thai. Pad thai noodles are drenched in a peanut sauce and mixed with ground pork. An easy dinner option.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe is adapted from a recipe from The New York Times.

Pan fried meatballs with peaches served with mixed greens.
Print Recipe
5 from 1 vote

Gingery Pork Meatballs with Peaches Basil and Lime

Gingery skillet fried ground pork meatballs are seasoned with basil, lime and served with fresh juicy peaches. A sweet and savory treat with addictive flavors. Serve this over crisp greens for a light Summery supper.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4 people
Calories: 436kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ Tablespoons Fresh Ginger finely grated or minced
  • 3 cloves Fresh garlic grated or minced
  • 1 ¼ teaspoon Ground cumin
  • 1 ¼ teaspoons Kosher salt
  • 1 pound Ground pork or turkey, or chicken, or vegan meat
  • ⅓ cup Panko bread crumbs or plain bread crumbs
  • 3 Tablespoons Fresh basil fine chopped, plus more for serving.
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Wine dry white, rose or red (or chicken broth, orange juice or water)
  • 2 Cups Fresh ripe peaches diced, peeled or unpeeled. About 3 peaches.
  • ¼ cup onion or shallot thin sliced
  • 1 lime halves

Instructions

  • In a large bowl, mix together ginger, garlic, cumin and salt.
  • Add ground pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch meatballs.
  • Heat a large skillet over medium-high. Add the oil. Once oil is shimmering, add meatballs. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
  • Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan.
  • Once peaches come to a simmer, cover the pan and lower the heat to medium.Let cook until the meatballs are no longer pink in the center, and the peaches juicy and tender, about 5 to 10 minutes longer.
  • Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
  • Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
  • Serve the meatballs garnished with torn basil leaves, over fresh greens.

Notes

Tips For Success
  • Use ripe soft fresh peaches. They’ll cook quickly and their sweet flavor is a great combination for savory pork and basil.
  • How To Make A Perfect Meatball: And one that doesn’t fall apart. Use the palms of your hands to roll the meatball into a smooth ball. I always count to twenty rolls.

Nutrition

Calories: 436kcal | Carbohydrates: 16g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 82mg | Sodium: 840mg | Potassium: 504mg | Fiber: 2g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg

Ground Pork Meatballs with Peaches … It’s What’s For Dinner