A question about a recipe: Paprika-Scented Manchego Chorizo Puffs

I think you want Spanish chorizo, which is a dry cured sausage, not Mexican chorizo which is totally different. The Spanish chorizo can be finely diced. The Mexico stuff is not dry cured, more like a fresh sausage which cooks down to little bits. It's not the same thing, don't be tempted to substitute it for Spanish chorizo. If you can't find the Spanish stuff, try substituting with Linguiça which is a Portuguese smoke cured sausage flavored with garlic and paprika.