Beef Chorizo Recipes

Steps:

• Combine the olive oil, ground beef and chorizo in a skillet over medium-high heat. Cook, stirring, until browned, 5 to 6 minutes. Season with salt and pepper.
• Add the onion and garlic to the skillet and cook, stirring, until softened, about 4 minutes. Clear a space in the pan and add the tomato paste, chili powder, cumin, coriander and paprika; cook, stirring, until incorporated. Add the tomato sauce and 1 cup water; stir everything together and simmer until thickened, 6 to 7 minutes.

Steps:

• Cook beans a day in advance.
• Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
• Add the onion and garlic and cook until just soft.
• Add the remaining ingredients.
• Bring to a boil.
• Reduce the heat and simmer for 45 minutes. Serve warm.

Steps:

• Heat 12-inch nonstick skillet over medium-high heat.
• Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
• Transfer with slotted spoon to medium bowl.
• Drain all but 1 tablespoon drippings from skillet.
• Add chiles, onion and oil; cook 3 minutes.
• Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
• Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
• Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
• Cook 3 to 5 minutes more, until thick.
• Return beef mixture to skillet and heat through, 1 to 2 minutes more.
• Divide and spoon filling down center of each tortilla.
• Fold in sides and roll up.
• Serve burritos with salsa verde and sour cream, if desired.
• Makes 4 burritos.

Steps:

• Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
• Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
• Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
• Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Steps:

• Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
• Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
• Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
• Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.