Any good Mexican Chorizo recipes?!
Answers: So Im cooking chorizo today.... Anybody have any good recipes to share?
This sounds like a delicious meal for lunch or dinner=)
*Black Bean Chorizo Burritos
3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives
Saute the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans and stir them into the pan along with the green chile and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.
Shrimp, Chorizo and Chipotle Gravy over Mexican Rice:
2 tablespoons olive oil
1 pound chorizo sausage, cut crosswise into 1/2-inch slices
1 pound large shrimp (16-20's), peeled and deveined
2 teaspoons Emeril's Southwest Essence
1/2 cup small diced yellow onion
1/4 cup small diced green bell pepper
1 tablespoon minced garlic
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 chipotle chilies in adobe sauce, roughly chopped
2 tablespoons chopped fresh parsley leaves
1/4 cup tequila (recommended: Cabo Wabo Silver)
Salt
2 tablespoons chopped fresh cilantro leaves, plus 1 tablespoon leaves for garnish
5 cups Mexican rice, recipe follows
Set a 12-inch saute pan over medium-high heat and add the olive oil. Add the sausage to the pan and cook, stirring occasionally, until well caramelized, about 4 to 5 minutes. Season the shrimp with the Essence and place in the pan. Sear the shrimp for 2 minutes, turn over and cook another 1 minute. Remove the shrimp from the pan and set aside. Add the onions, pepper and garlic to the pan and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the tomatoes, tomato sauce, chipotle chiles, parsley, tequila and shrimp to the pan and bring to a boil, reduce to a simmer, and cook for 5 minutes. Season the gravy with salt, to taste, and add the cilantro, stirring to combine.
To serve, place about 1 1/4 cups of the rice in a bowl and spoon 1/4 of the gravy over top the rice. Serve garnished with extra cilantro.
For the Mexican Rice:
2 tablespoons olive oil
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long-grain rice
1 large tomato, peeled, seeded and chopped
3 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions
In a medium, heavy saucepan, heat the olive oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Reduce the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate. Garnish with green onions.
My aunt used to make them! They are really good!
4 tablespoons extra-virgin olive oil
4 fresh chorizo sausages, cut into slices
3 medium potatoes, peeled and cubed
1 medium onion, chopped
8 large eggs
1/2 cup milk
Kosher salt and freshly ground black pepper
1 cup mixed baby greens, for garnish
1/2 lemon, juiced
Heat the oven to 375 degrees F.
Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes. Turn out onto a cutting board and let it cool to room temperature. Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper. Place the greens on top of the tortilla, cut it into thin wedges, and serve.
OR
1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service
Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.
Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.
Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.
Sausage Breakfast Muffins
45 min | 30 min prep | SERVES 48
Ingredients
2 lbs chorizo sausage or bulk bulk breakfast sausage
4 cups Bisquick
2 cups cornmeal
6 eggs
3 1/2 cups milk
3 cups shredded cheese
Directions
1Line muffin tins with paper liners, and set aside.
2Fry, crumble and drain sausage.
3Preheat oven to 375 degrees.
4Mix together bisquick, cornmeal, eggs, and milk.
5Add drained sausage, and cheese, and stir well.
6Ladle the filling into the prepared muffin tins, filling almost to top.
7Bake for 11-15 minutes.
8Allow to cool completely.
9Store in freezer in a large airtight container.
10Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
11Microwave on high for approx 90 seconds
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.