4 Servings
Chorizo Spanish
Saute Hors dOeuvres Appetizers Chorizo Spanish
1/2 pound Sweet chorizo
1/2 cup Dry Spanish rry or more
Cut chorizo as you wish; lengthwise once or cut into bite-size pieces and simmer in sherry over medium heat. Servie with crusty bread.
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Showing posts with label Chorizo. Show all posts
Showing posts with label Chorizo. Show all posts
Turkey, Chorizo, and Chipotle Stew with Corn Cakes
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4 Servings
Turkey Mexican
Chipotles Spicy Beans Turkey Mexican Stew
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
0.5 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chopped
1 tablespoon chili power
1/2 cup hot chipotle salsa or 2 chipotles in adobo
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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4 Servings
Turkey Mexican
Chipotles Spicy Beans Turkey Mexican Stew
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
0.5 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chopped
1 tablespoon chili power
1/2 cup hot chipotle salsa or 2 chipotles in adobo
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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Turkey, Chorizo, and Chipotle Stew with Corn Cakes
4 Servings
Turkey Mexican
Turkey Mexican
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
1 1 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chipped
1 tablespoon chili power
2 cup hot chipotle salsa
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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Turkey Mexican
Turkey Mexican
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
1 1 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chipped
1 tablespoon chili power
2 cup hot chipotle salsa
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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Carey's Chorizo Sausage
10 Servings
Pork Mexican
Main Dish mexican Sausage Bake Broil Grill Marinade Picnics Pork Mexican
2 pounds (change servings and units)
Ingredients
2 lbs ground k
3 large dried New Mexico les (Chile Colorin) or mild red chilies (about 3.5-inches)
4 small dried le de arbol (Chile deArbol) or chilies, according to how hot spicy you want
1/4 cup ling water
8 cloves lic minced
2 tablespoons dry gano leaves
2 teaspoons ground in
1 teaspoon fresh ground ck pepper
1 teaspoon dark wn sugar
4 tablespoons er vinegar
2 tablespoons uila
3 1/2 teaspoons t
1Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl. 2Pour the boiling water over them and let them sit until they're re-hydrated and soft. 3Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. 4Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well. 5When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
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Pork Mexican
Main Dish mexican Sausage Bake Broil Grill Marinade Picnics Pork Mexican
2 pounds (change servings and units)
Ingredients
2 lbs ground k
3 large dried New Mexico les (Chile Colorin) or mild red chilies (about 3.5-inches)
4 small dried le de arbol (Chile deArbol) or chilies, according to how hot spicy you want
1/4 cup ling water
8 cloves lic minced
2 tablespoons dry gano leaves
2 teaspoons ground in
1 teaspoon fresh ground ck pepper
1 teaspoon dark wn sugar
4 tablespoons er vinegar
2 tablespoons uila
3 1/2 teaspoons t
1Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl. 2Pour the boiling water over them and let them sit until they're re-hydrated and soft. 3Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. 4Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well. 5When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
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Chorizo Jalapeno Mint Pizza
Fresh jalapenos, jalapeno jelly, fresh mint and smoked paprika flavor this pizza like no other. The chorizo and onion top the pizza perfectly.
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Chorizo Casserole
Cooked chorizo sausage is combined with onion and French-cut green beans, topped with American cheese and served on tostadas.
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