CHORIZO-BEAN PATTIES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a food processor with a slotted spoon. Add 1/4 cup panko, the almonds and 1 clove garlic to the drippings in the skillet. Cook, stirring, until the panko and almonds are toasted, about 3 minutes; remove to a bowl. Reserve the skillet.
- Add the beans, egg, remaining 1/2 cup panko, the parsley, 1 tablespoon olive oil, remaining 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper to the food processor. Process until chunky. Shape into eight 1-inch-thick patties (about 1/3 cup each) on a baking sheet. Freeze until firm, about 10 minutes.
- Meanwhile, make the romesco sauce: Char the bell pepper over a gas burner on medium heat, 6 to 8 minutes. (Alternatively, broil the pepper until charred.) Discard the stem, seeds and blackened skin. Rinse out the food processor and puree the bell pepper with the almond mixture, 2 tablespoons olive oil, the vinegar and 1/4 teaspoon salt until mostly smooth, thinning with up to 1/3 cup water. Season with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in the reserved skillet over medium-high heat. Add the chorizo patties and cook, turning once, until browned, 4 to 5 minutes.
- Divide the romesco sauce among plates and top with the patties. Drizzle olive oil and vinegar on the arugula and season with salt. Serve with the patties.
Nutrition Facts : Calories 580, Fat 31 grams, SaturatedFat 6 grams, Cholesterol 65 milligrams, Sodium 1040 milligrams, Carbohydrate 52 grams, Fiber 18 grams, Protein 24 grams, Sugar 4 grams
CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
CHORIZO BURGER
An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.
Provided by Q80 BurgerBelly
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
- Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
- Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
- Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
- Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
- Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.
Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g
PATATAS BRAVAS WITH CHORIZO
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve
Provided by Good Food team
Categories Dinner, Starter
Time 50m
Yield Serves 6 as an appetiser
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
- Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.
Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium
BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.
Provided by Rhoda Boone
Categories Pork Breakfast Kid-Friendly Cinco de Mayo Jalapeño Tortillas Taco Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 21
Steps:
- Make the chorizo:
- Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
- Make the tacos:
- Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
- Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
- Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient-cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
- While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
- Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
- Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
- Do Ahead
- Chorizo can be made up to 3 days in advance and stored in the refrigerator.
PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you. I can't wait to try this one with SoyRizo!
Provided by chiclet
Categories Vegetable
Time 1h5m
Yield 8 as a side dish, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat 1 T of the olive oil over medium heat. Add the onions a garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 C olive oil and a pinch of salt.
- Cover the pan, reduce heat to low, and cook until the squash are tender about 45 to 60 minutes.
- Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.
Nutrition Facts : Calories 256.3, Fat 17.8, SaturatedFat 2.5, Sodium 16.1, Carbohydrate 23.7, Fiber 3.5, Sugar 8.3, Protein 5.3
POSH BEANS AND CHORIZO ON TOAST
Make and share this Posh Beans and Chorizo on Toast recipe from Food.com.
Provided by Tulip-Fairy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in pan.
- Add pancetta, cook for 2 minutes.
- Add garlic, onion and cook for 5 minutes.
- Stir in the beans, chopped tomatoes, 2 tbsp water and the rosemary.
- Cook, stirring occasionally for 15 minutes.
- Add the chorizo and cook for a further 5 minutes Until heated through.
- Remove the rosemary sprigs.
- Season to taste.
- Sprinkle on parsley.
- Serve on hot toast, drizzled with a little olive.
Nutrition Facts : Calories 914.3, Fat 52.9, SaturatedFat 16.5, Cholesterol 88, Sodium 1260.2, Carbohydrate 66, Fiber 15.9, Sugar 8.4, Protein 46
PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO
Provided by Daniel Patterson
Categories easy, side dish
Time 1h10m
Yield Serves 8 as a side dish
Number Of Ingredients 8
Steps:
- In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
- Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
- Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 7 grams
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