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Chorizo Recipes
Posted on 10/12/15 at 4:07 pm
Posted on 10/12/15 at 4:07 pm
My mother in law gave me some chorizo from a local meat market. Anyone have any recipes for chorizo that aren't breakfast type chorizo and egg recipes?
6
Posted on 10/12/15 at 4:23 pm to jchamil
Green Chorizo
Mexican, Pork
cook 30 min · makes 1 1/4 pounds sausage
INGREDIENTS
1 pound ground pork
1 teaspoon whole black peppercorns
1 tablespoon whole coriander seeds
1/8 teaspoon whole cumin seeds
1/2 teaspoon dried oregano, preferably Mexican
1 dried bay leaf
4 whole cloves
8 garlic cloves (do not peel)
2 Serrano chiles
1 poblano chile
1/4 cup sherry vinegar
1 cup parsley leaves
1 tablespoon kosher salt
DIRECTIONS
1. Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
2. Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
3. In a blender, pure´e the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
4. Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Mexican, Pork
cook 30 min · makes 1 1/4 pounds sausage
INGREDIENTS
1 pound ground pork
1 teaspoon whole black peppercorns
1 tablespoon whole coriander seeds
1/8 teaspoon whole cumin seeds
1/2 teaspoon dried oregano, preferably Mexican
1 dried bay leaf
4 whole cloves
8 garlic cloves (do not peel)
2 Serrano chiles
1 poblano chile
1/4 cup sherry vinegar
1 cup parsley leaves
1 tablespoon kosher salt
DIRECTIONS
1. Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
2. Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
3. In a blender, pure´e the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
4. Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
This post was edited on 10/12/15 at 4:24 pm
Posted on 10/12/15 at 4:45 pm to jchamil
quesidillas
nachos
throw it into some rotel & velveeeta
cant go wrong with chorizo
nachos
throw it into some rotel & velveeeta
cant go wrong with chorizo
Posted on 10/12/15 at 4:51 pm to jchamil
Chorizo & turkey meatloaf.
Put the chorizo into a processor and dice the shite out of it. Mix in some minced garlic and onion, an equal amount of ground turkey, plus whatever additional spices you like. Mix all of that together, and cook it all in a small cast-iron skillet. Top with your preferred cheese for the last 10 minutes or so.
Put the chorizo into a processor and dice the shite out of it. Mix in some minced garlic and onion, an equal amount of ground turkey, plus whatever additional spices you like. Mix all of that together, and cook it all in a small cast-iron skillet. Top with your preferred cheese for the last 10 minutes or so.
Posted on 10/12/15 at 4:57 pm to jchamil
Posted on 10/12/15 at 5:00 pm to jchamil
quote:
Anyone have any recipes for chorizo that aren't breakfast type chorizo and egg recipes?
the breakfast taco with chorizo, eggs, beans, avocado & hot sauce is the pinnacle of spicy-latino-ground-sausage existence, and i worry for you that you would even consider an alternate preparation
Posted on 10/12/15 at 5:02 pm to Governor11201
he has chorizo, moron.
Posted on 10/12/15 at 8:36 pm to TH03
I like it on pizza. I do a chipotle winter squash or pumpkin purée as the "sauce.". Chorizo, pecans, jalapeños and a little smoked cheese.
Posted on 10/12/15 at 9:27 pm to jchamil
stuff dates, then wrap in bacon. little marinara on top
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