Chorizogravyorsauce Recipes

CHIMICHURRI SAUCE

This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.

Provided by COOKINCOWGIRLS

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Chimichurri Sauce image

Steps:

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g

Ingredients

1 cup fresh parsley
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
½ tablespoon minced garlic
½ tablespoon pepper sauce (such as Frank's Red Hot®)

CHORIZO SAUSAGE

Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.

Provided by Julesong

Categories Pork

Time 20m

Yield 2 pounds

Number Of Ingredients 12

Chorizo Sausage image

Steps:

Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
Pour the boiling water over them and let them sit until they're re-hydrated and soft.
Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

Nutrition Facts : Calories 1410.6, Fat 95.5, SaturatedFat 35.2, Cholesterol 426.8, Sodium 4411.5, Carbohydrate 12.1, Fiber 3.3, Sugar 3, Protein 118.6

Ingredients

2 lbs ground pork
3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
1/4 cup boiling water
8 cloves garlic, minced
2 tablespoons dry oregano leaves
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
1 teaspoon dark brown sugar
4 tablespoons cider vinegar
2 tablespoons tequila
3 1/2 teaspoons salt

CHORIZO

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

Provided by Matt Redmond

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 4

Number Of Ingredients 11

Chorizo image

Steps:

Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

Nutrition Facts : Calories 251 calories, Carbohydrate 3.8 g, Cholesterol 73.6 mg, Fat 16.6 g, Fiber 0.9 g, Protein 20.7 g, SaturatedFat 6.1 g, Sodium 1076.5 mg, Sugar 0.9 g

Ingredients

3 tablespoons ground New Mexico chile
2 tablespoons red wine vinegar
1 tablespoon dried Mexican oregano
1 tablespoon water
3 cloves garlic, minced
1 ¾ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon cumin seeds, crushed
¾ teaspoon white sugar
½ teaspoon ground black pepper
1 pound ground pork, well chilled