With its crimson-red color and piquant flavor and aroma, chorizo injects a shot of excitement into any dish it graces. There are two types of chorize: Spanish and Mexican. Spanish chorizo undergoes drying and curing and doesn't require cooking before serving. Mexican chorizo, however, is fresh and needs cooked through before eating. Both types of chorizo store well in the freezer and do best defrosted overnight in the refrigerator. However, if you intend on cooking and eating the chorizo immediately, you can "speed-thaw" it at room temperature.
Place the chorizo in a leak-proof food-storage bag.
Set the chorizo in a bowl and cover it with cold tap water.
Change the water every 30 minutes. It takes about 30 minutes to thaw 1 pound of chorizo. Cook the chorizo as soon as it thaws.