Bunuelos De Chorizo Recipes

Steps:

• In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
• Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
• Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
• Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

Steps:

• Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Stir together the parsley, olive oil, smoked paprika and garlic in a small bowl. Lay the puff pastry sheets flat on a work surface and cut one sheet in half; reserve one of the halves for another use. Rub the parsley mixture evenly over the 1 1/2 pastry sheets. Cut the one whole pastry sheet crosswise into thirds, then cut each third crosswise into 1 1/2-inch-wide strips. Cut the half sheet crosswise into 1 1/2-inch-wide strips, as well.
• Place a piece of chorizo on the end of one dough strip and roll the chorizo in the dough as you would a cinnamon bun. Press firmly at the seam to seal, then place the chorizo roll, seam-side down, on the prepared baking sheet. Repeat with the remaining chorizo and dough strips, leaving about 1 1/2 inches between each chorizo roll on the baking sheet (you will have a few extra dough strips).
• Bake the chorizo rolls until the pastry is puffed and golden brown, 15 to 20 minutes. Transfer to a platter and serve warm.

Steps:

• In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
• In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.

Steps:

• Heat oil in a pan. Add pork, spreading across the bottom of the pan, then add yellow onion, jalapenos and garlic, and cook, stirring into pork, until soft. Add chile powders, paprika, coriander, espresso-chile and salt one by one, stirring after each addition, until combined. Cook until pork is fully cooked and all spices are incorporated.

Steps:

• Take chorizo, deskin it and then slice one finger thick.
• Mix the flour and the yeast with a little salt and the beaten egg.
• Coat the chorizo in the batter and fry them in a deep fryer at the french fry temperature (based upon your manufacturer) until they rise to the surface golden brown.
• Allow to drain on paper towels to absorb excess oil. Serve immediately.

Steps:

• In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan., Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.

Steps:

• Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
• Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
• While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
• Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
• In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.