Dose any one have a good recipe for chorizo?!
I have some Chorizo brats and would like to know of a good recipe for breakfast using the chorizo sausage
ideas
egg and chorizo sausage
omelets and moreWww@FoodAQ@Com
ideas
egg and chorizo sausage
omelets and moreWww@FoodAQ@Com
Answers:
Authentic Mexican Breakfast Tacos --
"Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant!. They like to sneak in breakfast before we open!. I've grown to LOVE this breakfast!. If you like spicy food, you will love this!."
INGREDIENTS
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e!.g!. Tabasco?), or to taste
1/2 cup salsa
DIRECTIONS
Crumble the sausage into a skillet over medium-high heat!. Cook and stir until evenly brown!. Set aside!.
Heat one skillet over medium heat, and heat another skillet over high heat!. The skillet over high heat is for warming tortillas!. In a medium bowl, whisk together the eggs, milk, salt and pepper!. Spray the medium heat skillet with some cooking spray, and pour in the eggs!. Cook and stir until almost firm!. Add the sausage, and continue cooking and stirring until firm!.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable!.
Sprinkle a little shredded cheese onto each tortilla while it is still hot!. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking!. Www@FoodAQ@Com
"Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant!. They like to sneak in breakfast before we open!. I've grown to LOVE this breakfast!. If you like spicy food, you will love this!."
INGREDIENTS
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e!.g!. Tabasco?), or to taste
1/2 cup salsa
DIRECTIONS
Crumble the sausage into a skillet over medium-high heat!. Cook and stir until evenly brown!. Set aside!.
Heat one skillet over medium heat, and heat another skillet over high heat!. The skillet over high heat is for warming tortillas!. In a medium bowl, whisk together the eggs, milk, salt and pepper!. Spray the medium heat skillet with some cooking spray, and pour in the eggs!. Cook and stir until almost firm!. Add the sausage, and continue cooking and stirring until firm!.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable!.
Sprinkle a little shredded cheese onto each tortilla while it is still hot!. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking!. Www@FoodAQ@Com
Chorizo Breakfast
1 1/2 pounds link Chorizo sausage
6 large eggs
1 (10-ounce) can corn, drained
1 cup cooked rice
12 flour tortillas
Salsa for accompaniment
Slice link sausage and cook in a skillet until brown, stirring frequently!.
Add eggs, stirring constantly!. Stir in canned corn (drained) and cooked rice!.
Spoon onto flour tortillas and roll or fold to enclose the filling!.
Serve with salsa!.
Makes 12 servings!.
Www@FoodAQ@Com
1 1/2 pounds link Chorizo sausage
6 large eggs
1 (10-ounce) can corn, drained
1 cup cooked rice
12 flour tortillas
Salsa for accompaniment
Slice link sausage and cook in a skillet until brown, stirring frequently!.
Add eggs, stirring constantly!. Stir in canned corn (drained) and cooked rice!.
Spoon onto flour tortillas and roll or fold to enclose the filling!.
Serve with salsa!.
Makes 12 servings!.
Www@FoodAQ@Com
Chriozo & potato frittata
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
1 tbs olive oil
2 brown onions, thickly sliced
1 garlic clove, crushed
3 chorizo sausages*, thickly sliced
3 pontiac potatoes, thinly sliced
1/2 bunch sage, leaves picked
8 eggs, lightly whisked
Mixed salad leaves, to serve
Heat half the oil in a medium (20cm base measurement) non-stick frying pan over medium heat!. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens and is light golden!. Transfer to a bowl!.
Add the chorizo to the pan and cook, turning occasionally, for 3 minutes or until browned!. Transfer to a bowl!.
Add one-quarter of the potato slices and cook for 30 seconds each side or until golden and tender!. Transfer to a bowl!. Cook remaining potato in 3 more batches!.
Preheat grill on high!. Add remaining oil to the pan!. Arrange potato, chorizo, onion and sage leaves in layers in the pan!. Gently whisk the eggs and season with salt and pepper!. Pour over the potato mixture and use a spatula to gently press!. Reduce heat to low and cook for 4-5 minutes or until the base is golden and set!.
Remove from heat and place under the preheated grill!. Cook for a further 2-3 minutes or until the frittata is golden and cooked through!. Remove from heat!.
Turn the frittata out onto a clean work surface!. Use a sharp knife to cut into wedges!. Serve with mixed salad leaves, if desired!.
Lentil & chorizo sausage soup!.
Ingredients
50ml olive oil
1/2 brown onion, chopped
1 celery stick, washed and chopped
1/2 leek, chopped and washed
1 garlic clove
Sea salt
Freshly ground white pepper
400g small green lentils, rinsed
1!.75 litre chicken stock
1 chorizo sausage, sliced on an angle
2 tbsp chopped parsley
Method
Extra virgin olive oilHeat olive oil in a large saucepan!. Add onion, celery, leek and garlic!. Season and cook gently until soft, about 15 minutes!. Add the lentils and chicken stock and simmer until lentils are completely soft, about 30-40 minutes!. Blend to a smooth puree and check seasoning!. Pan-fry chorizo until browned on both sides!. Serve on top of soup with a pinch of chopped parsley and a drizzle of olive oil!.
Serves 4!.
Www@FoodAQ@Com
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
1 tbs olive oil
2 brown onions, thickly sliced
1 garlic clove, crushed
3 chorizo sausages*, thickly sliced
3 pontiac potatoes, thinly sliced
1/2 bunch sage, leaves picked
8 eggs, lightly whisked
Mixed salad leaves, to serve
Heat half the oil in a medium (20cm base measurement) non-stick frying pan over medium heat!. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens and is light golden!. Transfer to a bowl!.
Add the chorizo to the pan and cook, turning occasionally, for 3 minutes or until browned!. Transfer to a bowl!.
Add one-quarter of the potato slices and cook for 30 seconds each side or until golden and tender!. Transfer to a bowl!. Cook remaining potato in 3 more batches!.
Preheat grill on high!. Add remaining oil to the pan!. Arrange potato, chorizo, onion and sage leaves in layers in the pan!. Gently whisk the eggs and season with salt and pepper!. Pour over the potato mixture and use a spatula to gently press!. Reduce heat to low and cook for 4-5 minutes or until the base is golden and set!.
Remove from heat and place under the preheated grill!. Cook for a further 2-3 minutes or until the frittata is golden and cooked through!. Remove from heat!.
Turn the frittata out onto a clean work surface!. Use a sharp knife to cut into wedges!. Serve with mixed salad leaves, if desired!.
Lentil & chorizo sausage soup!.
Ingredients
50ml olive oil
1/2 brown onion, chopped
1 celery stick, washed and chopped
1/2 leek, chopped and washed
1 garlic clove
Sea salt
Freshly ground white pepper
400g small green lentils, rinsed
1!.75 litre chicken stock
1 chorizo sausage, sliced on an angle
2 tbsp chopped parsley
Method
Extra virgin olive oilHeat olive oil in a large saucepan!. Add onion, celery, leek and garlic!. Season and cook gently until soft, about 15 minutes!. Add the lentils and chicken stock and simmer until lentils are completely soft, about 30-40 minutes!. Blend to a smooth puree and check seasoning!. Pan-fry chorizo until browned on both sides!. Serve on top of soup with a pinch of chopped parsley and a drizzle of olive oil!.
Serves 4!.
Www@FoodAQ@Com