vegetable oil and chorizo over medium heat in a skillet until all of the
liquid has evaporated and
fat has rendered,» says Rick, «Continue cooking until chorizo is
deep brown / red color, scraping up the browned bits from the pan.
Cook the meats simply whitout too much added
fat — broiling, baking, roasting, sauteing or browning, then poring off excess
liquid fat, or stir frying over high heat with a little oil (No
deep fat frying).