CHORIZO SALAD
A salad that can be a main meal as easily as a side dish. If you have potatoes leftover, it's very quick to make. You can also speed things up by purchasing jars of roasted peppers, rather than roasting them yourself.
Provided by Sackville
Categories Pork
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
- Add the potatoes and salt to the pan and fry for a minute until slightly browned.
- Tip into a bowl.
- Add the beans and peppers, remaining oil and sherry vinegar.
- Toss well and scatter the chorizo on top.
Nutrition Facts : Calories 1091.9, Fat 71.9, SaturatedFat 23.6, Cholesterol 132, Sodium 2462.6, Carbohydrate 69, Fiber 14.7, Sugar 11.8, Protein 46
CHORIZO & TOMATO SALAD
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
- In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Nutrition Facts : Calories 184 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.17 milligram of sodium
CHORIZO
Provided by Cooking Channel
Time 30m
Yield 3 pounds
Number Of Ingredients 14
Steps:
- Place a large bowl, pusher and assembled meat grinder attachment fitted with a fine grinding plate in the freezer. In another large bowl, toss the pork shoulder, fatback, ancho chile powder, salt, garlic, chipotle powder, oregano, cumin, sugar and cayenne together until all the pork is completely coated with the spice mixture. Cover tightly with plastic wrap and place in the freezer to chill for up to 1 hour (you want the meat very cold but not frozen solid).
- Mix together the vinegar and achiote paste in a small bowl with a fork until smooth and keep it in the refrigerator.
- When ready to grind the meat, fill a large bowl with ice water and then nest the chilled bowl from the freezer into it. Working quickly, grind the pork into the chilled bowl with the machine at medium-high speed. Reserve any remaining spice mixture. After pork is ground, place it in the freezer until very cold, about 20 minutes (at 45 degrees F, the fat begins to melt and can affect the texture of the sausage).
- Remove the ground pork from the freezer and add the chilled achiote mixture and any remaining spice mixture. Using clean hands (wear gloves to prevent staining) or the paddle attachment of a stand mixer, knead or mix the pork until a sticky mass forms, about 2 minutes by hand or 1 minute in a stand mixer at medium speed. Wrap the chorizo tightly in plastic wrap and refrigerate for 24 hours or up to 3 days before using (flavors will develop as the chorizo rests).
- In a large nonstick skillet over medium-high heat, cook 1 pound (about a third) of the chorizo, breaking it into small pieces with the side of a wooden spoon. Stir occasionally until cooked through and browned, 5 to 7 minutes.
- Serve the cooked chorizo on warm corn tortillas with shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges. The chorizo can also be formed into patties or frozen for up to 3 months.
CHORIZO-SPICED PARTY-SIZED CHOPPED VEGGIE SALAD
This is a large-batch hearty vegetarian salad with the bold flavors of Mexican chorizo sausage (without the meat). It's filling but low in calories. It's smoky, peppery, with bright acidity, and best of all, it has a satisfying crunch that doesn't wilt. It's great for parties since everything is chopped or diced, so it's not awkward to eat, and the crunch will last all day. You can even prepare it the night before with out worrying about a weak wilted salad.
Provided by Dr.B
Categories Salad Vegetable Salad Recipes Cauliflower
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
- Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 15.9 g, Fat 2.7 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 94.7 mg, Sugar 6 g
BBQ CHORIZO POTATO SALAD
Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue - great for serving a crowd
Provided by Lulu Grimes
Categories Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Drain the potatoes and return to the pan, then stand for 5-10 mins to steam-dry. Cut them into bite-sized pieces, season with salt, cover and chill until cold.
- Heat the barbecue (or heat a griddle pan if cooking indoors). Halve each large chorizo lengthways and put them, cut-side down, on the barbecue (small chorizo can go on whole). Cook, turning once or twice, until they are crisp around the edges and cooked through. Slice the chorizo into pieces.
- Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery and dill. Gently fold the potatoes into the dressing, taking care not to break up them too much. Scatter the chorizo on top to serve.
Nutrition Facts : Calories 597 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
WARM SPINACH AND CHORIZO SALAD
Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.
Nutrition Facts : Calories 281 g, Fat 14 g, Fiber 5 g, Protein 12 g
CHORIZO PASTA SALAD
Chorizo sausage jumpstarts the taste of this pasta and bean salad. If you can't find chorizo, use spicy Italian sausage. Recipe by David Joachim, "Relish Entertaining," September 2006.
Provided by rickoholic83
Categories Pasta Shells
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain and rinse.
- Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
- Add garlic and cook 1 minute. Remove from heat.
- Put vinegar in a medium serving bowl.
- Whisk in oil in a steady stream until incorporated.
- Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
- Chill until serving.
- Top with queso fresco and serve.
Nutrition Facts : Calories 428.6, Fat 25.9, SaturatedFat 7.5, Cholesterol 37.4, Sodium 855.5, Carbohydrate 31.5, Fiber 5.7, Sugar 2.2, Protein 17.6
WARM CHORIZO & CHICKPEA SALAD
Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day
Provided by Chelsie Collins
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
- Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
- Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
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