This 2 ingredient Mexican Chorizo Mayonnaise is so quick and easy to make, and a fabulous dip with healthy roasted vegetables! All you need is good prepared mayonnaise and lean chorizo… and your favorite veggies!
Tamara Talks (About Short Cuts and Mayonnaise)
Do Mexicans eat mayonnaise? Yes! In fact, mayonesa is a big deal for Mexicans, and, as we discovered in Peru, Peruvians love it as well.
How do I know this? Well, I live in McAllen, Texas on the United States/Mexico border, and we have spent a grand total of 3 months in Peru with mostly Mexican students.
Choclo con queso (giant corn with fresh cheese) is a popular street food and my favorite snack in Peru. Our Mexican students love it too, but they must have mayonesa! 😂 Peruvian ají verde sauce contains mayonnaise, as does ají amarillo sauce.
When I started working on my Mexican grilled corn (elote), I lightened it up a bit by cutting the mayonnaise in half and replacing half of it with Greek yogurt… all of the flavor with few calories!
Since we do “healthyish” on Beyond Mere Sustenance, we can enjoy mayonnaise occasionally. A couple of weeks ago, I posted a recipe for rocoto aioli – a homemade roasted garlic mayonnaise with hot Peruvian rocoto peppers.
I’m taking the opposite approach with this Mexican chorizo mayonnaise. We’re starting with prepared mayonnaise! Yay for short cuts! 👏👏👏
This spicy, savory dip contains just 2 ingredients – mayonnaise and Mexican chorizo. While the vegetables roast, you can make it in 5 minutes!
How to Make Chorizo Mayonnaise and Roasted Veggies
- 4 ounces lean chorizo
- 1/2 cup mayonnaise (I like olive oil mayonnaise)
- a variety of root vegetables – potatoes, sweet potatoes, cauliflower
- Roast the vegetables – Preheat the oven to 400° (375 convection). Prep the vegetables. Drizzle with olive oil and season with salt and pepper. Roast until caramelized and tender. Time will vary according to the size of the pieces. I roast on convection (20% faster), and they’re usually done in 30-35 minutes.
- Make the Mexican chorizo mayonnaise – Brown the lean chorizo in a small sauté pan. Drain as much fat as possible, then add to the bowl of a small food processor. Pulse the chorizo until it is a smooth paste. Add the mayonnaise, and pulse a few more times to combine. Scoop it into a bowl and garnish with some fresh chopped scallions and/or cilantro as desired.
- To serve – When vegetables are tender and caramelized, add them to a serving dish. Scoop the chorizo mayo into an appropriate bowl. Enjoy!
Tips and FAQ
- I included a link to my homemade chorizo just in case you want to go the extra mile with this recipe. I make a large batch and keep packages in my freezer. Of course you can use store-bought chorizo, but avoid the type in the tube unless you know the quality. They are often all grease. Look in the meat section of your market as they often have good chorizo in trays.
- What other vegetables can I use? What are your favorites? Most vegetables can be roasted. The key is to cut them into pieces that will cook fairly quickly and in approximately the same amount of time as other veggies that you’re roasting. If you want to include something like summer squash (zucchini, yellow, grey), keep in mind they cook more quickly. Brussels, beets, carrots are all good options.
- What can I do with leftovers? I actually warmed the chorizo mayo the next day and it was quite good with the leftover veggies. Warm the mayo gently in the microwave for just a few seconds. Both will keep for a few days in the refrigerator.
What to Serve with Roasted Veggies and Chorizo Mayo
On photo day, I paired this side dish with Mexican spice rubbed pork chops with salsa verde and cotija. The dry French rosé paired well, but an off-dry white wine like a riesling or gewurtztraminer. The fruitiness and small amount of residual sugar go well with spicy foods.
You might also consider one of these Mexican-inspired main dishes:
- Citrus Marinated Pork Chops with Hatch Chile
- Easy Mexican Lamb Meatballs
- Spicy Cilantro Lime Shrimp Skewers
Having a tapas/small plates gathering?
I love to entertain with small plates, and Mexican Chorizo Mayonnaise with Roasted Veggies makes a perfect contribution… For more Latin-inspired small plates, see:
- Peruvian Chicken Heart Anticuchos
- Healthy Mexican Stuffed Mushrooms with Cilantro Ranch
- Tostones with Shrimp, Avocado, and Passion Fruit Slaw
- Peruvian Ají Verde
- Mexican Sopes
- Oysters on the Half Shell
Have I convinced you yet? Yes, the chorizo mayo is slightly decadent, but paired with roasted veggies, it’s a great side dish or appetizer. Live a little! You have my permission. 😉