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.
ver medium heat. Add the chorizo and cook until almost crispy
t is warm, add the chorizo and saute, watching it doesn
Immediately add the onion and chorizo to the pan. Stir (I
anufacturers specifications.
Cook your Chorizo in a large Dutch Oven
ou make the filling.
Chorizo -- In a large saute pan
\" deep.
\tSaute the chorizo links, in their wrappers, over
hour and then begin recipe.
Make sure beans are
For the chorizo:
Toss together the pork,
To prepare the chorizo patties: Mix all the ingredients
Chorizo -- To a large sauce pan,
On a cutting board, using the flat side of a
ery hot.
Cut the chorizo inot 1/2 inch rounds
an and gently brown the chorizo on both sides for about
he chicken in a pan using the olive oil.
Remove
iquid evaporates. Puree the pumpkin using a blender or food processor
Over medium heat, render chorizo in pressure cooker. Remove chorizo but leave fat
b>chorizo and cook, stirring, until lightly browned, about 4 minutes.
Using
f olive oil and the chorizo and cook, stirring frequently, for
Using a small, sharp knife, cut a lengthwise slit in each date, from the top to the bottom, and remove the pit.
Pull off the casing from the chorizo. Cut the chorizo and cheese each into 30 thin strips that will fit inside the dates.
Insert a strip of chorizo and a strip of cheese into each date and press the slit closed.
Arrange the dates on a serving platter. The platter can be covered and left at room temperature for several hours before serving.
Serve the appetizers with or without toothpicks.