in a dry skilet on med heat, toast all the dry spices until fragrant. Let come to room temp then mix with garlic and pork. Season with salt and pepper. make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check the seasoning.
Combine beef chuck, chorizo, garlic, vinegar, and soy sauce
anufacturers specifications.
Cook your Chorizo in a large Dutch Oven
n all sides, Add the chorizo and ginger. Stir fry for
he ground pork, luncheon meat, chorizo de bilbao, pickle, raisin, eggs
Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly
To prepare the chorizo patties: Mix all the ingredients
Chorizo -- To a large sauce pan,
ver medium heat. Add the chorizo and cook until almost crispy
ixture over the steak. Arrange chorizo, eggs, carrot, and ham over
ith onion, tomato, eggs, carrot, chorizo, Cheddar cheese, raisins, garlic, salt
an and gently brown the chorizo on both sides for about
b>recipe (about 15-20 minutes). Stir occasionally.
Filling:
Brown chorizo
quare pans of your favorite recipe or a boxed mix (you
4 hours.
Drain the chorizo sausage and cook them on
n med-high heat. Add chorizo to render fat & brown.
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.
Mix everything but the tortillas together in a large bowl.
heat oil or butter in a large pan.
spread a thin layer of bean mixture over half of tortilla.
fold in half and brown on each side.
cut into wedges.
we really like this served with (Recipe #161522) on the side.
Gently fry the sausages or chorizo, onion and chilli in a little oil until the sausages are cooked and the onion is soft.
Beat the eggs with the black pepper, and pour this in to the pan. Throw in the cheese, and stir everything up. Heat until the eggs are cooked through and the cheese has melted.
Spread the tomato sauce* over the tortilla and warm under the grill. Spread the eggy sausage mixture into the centre of the wrap, then roll up and serve.
*Tomato sauce can be made by mixing the herbs and puree into the chopped tomatoes.
ou make the filling.
Chorizo -- In a large saute pan