Chorizo recipe suggestions? Help!?!


Question: Chorizo recipe suggestions!? Help!!?
I recently bought some chorizo and grilled it up!. Besides the old chorizo and eggs, or tacos!.!.!.is there anything else I can use it for!? Ideas would be very appriciated!! ThxWww@FoodAQ@Com


Answers:
hi, there! I love chorizo and whenever we are eating Mexican for dinner, I make this wonderfully tasty and easy rice recipe!. it uses chorizo, of course!
BAKED MEXICAN RICE
yield: 4 servings

1 onion, finely chopped
1 garlic clove, finely chopped
1/3 cup olive oil
1 cup rice
1 teaspoon salt
1 teaspoon fresly grated pepper
1 tablespoon chili powder (the real stuff)
1 4 oz jar whole button mushrooms
8 slices chorizo (I use an entire link)
1 1/2 cups chicken or beef broth
grated parmesan cheese

Directions:
Saute the onion and garlic in the oil til soft!. Add the rice and seasonings and brown the rice lightly!. Add the mushrooms, chorizo and enough boiling stock to come 1 inch above the rice, Transfer to an oven proof dish, cover with foil and bake in a 350 oven till liquid is completely absorbed - about 30 to 35 minutes!. Sprinkle with cheese

NOTE: I always add in a can of diced tomatoes or you can use ROTEL!. WalMart has their own brand of ROTEL!. In case you don't know, ROTEL is canned tomatoes and chilies!. Very nice and spicy!
I also use a short grain rice such as BLUE ROSE variety!.

Another thing we do is to put slices of chorizo onto our homemade pizza instead of pepperoni!.

If you really love chorizo, why not try making your own!? There are plenty of recipes online!. The one I like is called "Chorizo Authentico"

I'm searching my recipe box for the recipe and when I find it, I'll send it to you! You will never again have to buy chorizo!Www@FoodAQ@Com

PORTUGESE CHORIZO SOUP

2 lbs Portugese linguica or hard Chorizo sausage
4 medium potatoes
1 head red cabbage
2 cans pinto or red beans, drained
1 large can tomato paste or Italian Contadina tomatoes, cut up
1 can sliced olives
i whole garlic
i yellow onion
1 bunch cilantro
1 teaspoon red peppers

Cut cabbage into bite sized pieces and boil in salted water!.
In another saucepan, cut sausage into small pieces and brown in olive oil with chopped onion and garlic!.

When sausage is browned and cabbage is semi-tender, add meat to the cabbage and cabbage liquid!. Add 4 cut up potatoes, red beans add tomato paste or Contadina tomatoes!. Stir in cilantro and the can of sliced olives!. Add 1 teaspoon red peppers!.

Cook simmering for 45 minutes to an hour or until potatoes are slightly tender, do not overcook as potatoes will turn mushy!.

OR

CHORIZO CORN PUDDING

8 oz!. Chorizo sausage, casings removed
1 1/2 c!. frozen corn kernels, thawed, drained
1 1/2 c!. shredded Monterey Jack cheese (about 6 oz!.)
1 1/2 c!. sour cream
1 c!. milk
6 lg!. eggs, lightly beaten
1/2 c!. finely chopped onion
1/2 c!. cornmeal
3 tbsp!. minced fresh or canned mild green chilles
2 tsp!. baking powder
1 tsp!. salt
1/4 tsp!. freshly ground pepper

Heat oven to 375 degrees!. Butter 2 quart souffle dish!. Lightly brown chorizo in medium skillet over medium heat, about 5 minutes!. Drain on paper towels!. Stir corn, cheese, sour cream, and milk together in large mixing bowl!. Stir in remaining ingredients and chorizo!. Pour into prepared dish!. Bake until skewer inserted into center comes out clean, about 1 1/4 hours!.

OR

CHORIZO SQUARES

1 lb!. Chorizo sausage
1 1/2 c!. milk
1 1/2 c!. water
1 tbsp!. olive oil
1 tsp!. salt
1/2 tsp!. ground cumin
1/8 tsp!. red pepper
1 c!. yellow cornmeal - stone ground
1/4 c!. butter
Sour cream (for garnish)

Butter 9-inch square baking dish!. In large skillet, over medium heat, cook sausage 15 minutes, crumbling meat with fork as it cooks; drain on paper towel!. In heavy 3-quart saucepan, bring milk, water and oil to a boil!. Add salt, cumin and red pepper!. Gradually whisk in cornmeal, stirring constantly!. Immediately reduce heat to very low!. Cook, uncovered, 20 minutes!. Stir in butter until melted; stir in Chorizo!. Pour into prepared dish, spreading evenly!. Cool, cover and refrigerate until firm, at least 1 hour!. Preheat oven to 350 degrees!. Cut cornmeal mixture in 48 bite-size squares, about 1 1/2 inches!. Cover dish with foil!. Heat 30 minutes!. Serve warm

JMWww@FoodAQ@Com

I have used chorizo in chili (I use both chorizo and hamburger), on homemade pizza - and used it for breakfast burritos with eggs, potatoes, red peppers -

I like chorizo!
Www@FoodAQ@Com

Potatoes!.!.dice potatoes,cook in skillet with some oil until done!. then drain oil!. Add chorio till done good with enchiladas!.Www@FoodAQ@Com





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