HOUSEMADE CHORIZO BREAKFAST BURRITOS
Provided by Eric Greenspan
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
- Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
- Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
- For the tomatillo sauce: Preheat the oven to 450 degrees F.
- Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
- For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
- Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
- Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
- For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
- Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.
VODKA FLAMED CHORIZO
An impressive addition to a tapas party
Provided by Mary Cadogan
Categories Buffet, Snack, Starter
Time 5m
Yield Serves 10-12 with other dishes
Number Of Ingredients 2
Steps:
- Prepare on the day - slice 2-300g/8-10oz chunky chorizo and put in a flameproof dish. Pour 3 tbsp vodka and ignite. When flames have died down, serve with cocktail sticks for spearing.
FROZEN BRANDY OLD-FASHIONEDS
Both sides of my family are Midwestern, so our strong brandy tradition is evident in the slush we make for the holidays and in the Wisconsin old-fashioned cocktails we enjoy year-round. I decided to combine those recipes into something completely new. This goes very quickly at gatherings! -Stephanie Vaughan, Madison, Wisconsin
Provided by Taste of Home
Time 15m
Yield 12 servings (about 2-1/2 quarts slush mix).
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; cool completely. Stir in brandy, orange juice concentrate, juice and bitters. Pour into a 3-qt. freezer container. Freeze overnight or until set., For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; serve with fruit as desired.
Nutrition Facts : Calories 246 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 0 fiber), Protein 1g protein.
BRANDY FLAMED CHORIZO
Talk about lush! I love the spicy taste of Chorizo sausage but I don't have it often due to trying to eat less fat. However, everybody has to treat themselves sometime and if you are doing to do it then *DO* it. This would impress party guests at a dinner party, cocktail party or even at a New Year's Eve party. This recipe was first published in the Christmas 2006 issue of BBC Easy Cook magazine.
Provided by Sarah_Jayne
Categories Pork
Time 10m
Yield 30 pieces
Number Of Ingredients 2
Steps:
- Fry the chorizo, without oil, turning until browned.
- Pour the brandy, stand back and ignite with a match.
- When the flames have died down, serve warm, speared with toothpicks.
Nutrition Facts : Calories 64.3, Fat 5.1, SaturatedFat 1.9, Cholesterol 11.6, Sodium 163.4, Carbohydrate 0.2, Protein 3.2
HOMEMADE CHORIZO
Steps:
- Prepare the casing.
- Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.)
- Blend the chiles.
- Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.
- Chop the pork.
- Cut any silver skin off the pork butt, then cut it into 3-inch chunks.
- Grind the meat.
- Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.
- Season the meat.
- First, "de-bling" (take off your rings!); you'll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned.
- Thread the casing.
- Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot.
- Stuff the casing.
- With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.
- Form the links.
- Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.
- Grill the sausage.
- Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they're browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they're cooked through, 5 to 7 more minutes.
QUESO FLAMEADO (FLAMING CHEESE)
This rich and gooey appetizer is great for parties. Use asadero cheese (made in West Texas), queso quesadilla, Chihuahua cheese, or even mozzarella or provolone. Serve warm from the oven, and use a spoon to scoop it into fresh corn or flour tortillas. Garnish with a spoonful of your favorite red or green salsa if you like. Recipe Source: Relish Mag
Provided by Ceezie
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F
- Heat chorizo in a large skillet over medium-high heat until no longer pink, 6 to 7 minutes. Remove from heat; cool slightly and spoon off most of the fat.
- Slice cheese into 1-inch cubes; place half in a 2-quart casserole dish. Top with half the chorizo and remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly.
- Remove from oven and drizzle with brandy. Carefully light with a match; brandy will flame up and burn out quickly. Top mixture with crumbled chiles, green onions and cilantro. Serve immediately with tortillas.
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