CHORIZO AND CORN BREAD STUFFING
Provided by Aarón Sánchez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
- Preheat the oven to 350 degrees F.
- Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
- Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
- Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.
CHORIZO AND CORNBREAD STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.
CHORIZO AND CORNBREAD STUFFING
Provided by Aarón Sánchez
Categories side-dish
Time 13h10m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with cilantro and cotija if desired.
- Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.
- Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.
- Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.
MEXICAN SAUSAGE & CORNBREAD STRATA
Steps:
- In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.
Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
CHILE AND CHORIZO CORNBREAD
Provided by Bruce Aidells
Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
- Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.
CORNBREAD CHORIZO STUFFING
Put a twist on your stuffing by adding fresh Mexican chorizo. This is so delicious, you may want to serve it as a main course.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
- Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
- Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
- Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 22.9 g, Cholesterol 107.1 mg, Fat 42.2 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 16.7 g, Sodium 1597.6 mg, Sugar 4.8 g
CHORIZO CORN BREAD STUFFING
Provided by Shelley Wiseman
Categories Bread Onion Side Bake Thanksgiving Stuffing/Dressing Sausage Corn Family Reunion Potluck Hominy/Cornmeal/Masa Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings (10 cups)
Number Of Ingredients 21
Steps:
- For corn bread:
- Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
- Bake until golden and a tester comes out clean, 25 to 30 minutes.
- Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
- Cut corn bread into 3/4-inch cubes and put in a large bowl.
- For stuffing:
- Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
- Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
- Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
- Bake at 400°F uncovered, until golden brown, about 30 minutes.
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