1. In a skillet brown ground beef and fresh chorizo together til cooked. Drain grease.{ If using the chorizo sausage, it will melt down and you can tell when it's done because it will look like little pieces of ground beef.).
2. Take all the ingredients for pico and mix together in a bowl, add salt to liking.
3. Warm tortillas on stove or tortilla warmer.
4. Take meat mixture and spoon into the middle of the tortilla and top with the pico mixture. Enjoy! Also great if you can serve with spanish rice and beans!
often. Combine ground chuck and fresh chorizo and mix well, ensuring there
ver medium heat. Add the chorizo and cook, breaking it up
br>Using a small sharp knife, remove the casing from the chorizo
ut of the zucchini halves using a spoon. Place zucchini halves
eat. Add chorizo and cook 2 to 3 minutes, using back of
skillet, saute the unskinned chorizo sausage in olive oil until
Make the chorizo: Set up a meat grinder
Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
Serve with the bread of your choosing.
Heat oil in heavy large pot over medium high heat.
Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
Add garlic and thyme, saute 2 minutes.
Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
Discard bay leaves, season to taste with salt and pepper and serve.
br>Add the pork and chorizo and cook until completely browned
inutes. Add the garlic and chorizo to the onions and cook
uice, a few twists of fresh cracked pepper and another generous
alt and pepper.
Saute chorizo sausage in heavy medium nonstick
uart zip-lock bags. Most recipes using pumpkin puree use 2 cups
Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
Season to taste.
Ladle into bowls and top with the spring onion.
Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
add 6 to 8 beaten eggs after everything is nice and brown.
Keep'em moving until cooked.
Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
Serve with more sour cream and hot sauce.
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2
il over medium heat. Cook chorizo 3 - 4 minutes. Add onion
n med-high heat. Add chorizo to render fat & brown.