Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
ou make the filling.
Chorizo -- In a large saute pan
Chorizo -- In a very large saute
ut).
Roast Pumpkin and Chorizo for 15 to 20mins: Preheat
Heat the oil in a pan, add the pork in batches and sear for 4-5 mins then season and remove from the pan. Set aside.
Add the mushrooms and onions to the pan and saute for 3-4 mins then add the potato, celeriac and leek. Deglaze the pan with stock and stir in 2 cups water and the ketchup. Add the pork and chorizo to the pan and bring to a boil then gently simmer for 40-45 mins. Sprinkle with parsley and serve.
killet on high heat. Fry chorizo for 3-5 mins, until
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ide skillet, saute chorizo sausage, stirring it and breaking
The skin will then be easy to peel off.
Reduce
killet over medium heat. Cook chorizo slices in hot oil until
eavy pot and add the chorizo, cooking until it it crisps
In medium saucepan heat oil in medium heat.
Add onion, tomate and garlic and sautee until onion is soft (about 3 minutes)
Add chorizo and beans, cook for 5 minutes
Add remaining ingredients and cook for 10 minutes; check seasoning and add salt and pepper as needed
Using a hand blender puree soup
Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.
egrees C).
Cook the chorizo in a skillet over medium
heese, and a chunk of chorizo on the skewer.
Three
In a pan, melt the butter and add the Worcestershire sauce, garlic, cayenne pepper, thyme, oregano, salt, pepper and paprika. Dice the chicken and add to pan. Cook until it starts to brown. Chop onions and peppers and add to pan. Slice chorizo sausage, add to pan and cook until the vegetables soften.
Add the prawns/shrimp, the pasta sauce, the wine, and the rice. Stir and cover. Simmer for 20 minutes, stirring occasionally.
Heat oil in a large pan.
Sprinkle chicken with paprika and fry about 8 min, skin side down or until crisp, Turn chicken over and cook 5 mins (if using diced chicken just saute till golden) Remove from pan and keep warm.
Add onion, garlic and chorizo to pan and cook 5 mins,.
Stir in tomatoes, beans stock and wine.
Return chicken to pan and bring to the boil, reduce heat and simmer 2-3 mins, ( a bit longer if you want the sauce reduced more).
Season to taste if you like.
Add lemon juice and parsley and serve.
Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.
he shallot and 175g of chorizo.
Chop the semi-cured
red onion, green pepper and chorizo. Cook onion is tender, stirring