Annes Homemade Chorizo Recipes

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CHICKEN ROULADES WITH CHORIZO AND MANCHEGO



Chicken Roulades with Chorizo and Manchego image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

4 boneless skinless chicken breasts
Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2 pound Mexican chorizo, casing removed
1/2 cup breadcrumbs
1/2 cup grated aged Manchego cheese
1/2 bunch fresh Italian parsley, finely chopped
1/4 cup sliced almonds, toasted and roughly chopped
1 egg
1/2 cup flour
2 eggs
1 cup panko breadcrumbs
Extra-virgin olive oil
Kosher salt
1 shallot, finely chopped
1/4 cup sherry vinegar
2 cups chicken stock
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.
  • Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.
  • Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.
  • Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious.
  • Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.
  • For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.
  • Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.
  • Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.
  • For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).
  • Turn the heat to medium and swirl in 1 pat of butter at a time.
  • Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.
  • Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).

BACON-WRAPPED DATES WITH CHORIZO AND MANCHEGO



Bacon-Wrapped Dates with Chorizo and Manchego image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 6

12 pitted Medjool dates
8 ounces aged Manchego cheese, cut into 12 rectangular logs
3 links fresh chorizo, casing removed
6 slices bacon, halved
2 tablespoons maple syrup
2 tablespoons sherry vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • Make an incision lengthwise in each date, open and flatten. Insert a piece of cheese in the center of each date. Break each chorizo link into quarters. Form each piece of chorizo into a log and squish it inside the date onto the cheese. Close the date around the filling and squeeze to secure. Wrap each date with a bacon strip and secure with a toothpick. Repeat for the remaining dates, cheese, chorizo and bacon. Place the dates on a baking sheet and roast until the bacon starts to crisp, 7 to 8 minutes. Turn the dates over and roast for another 7 to 8 minutes.
  • In a small bowl combine the syrup and vinegar.
  • Remove the dates from the oven and brush both sides with the maple syrup mixture. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Rest the stuffed dates for 1 minute. Remove the toothpicks and serve.

CHORIZO



Chorizo image

Provided by Aarón Sánchez

Categories     main-dish

Time 54m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound lean ground beef
1 pound ground pork
1 tablespoon finely minced garlic
1 tablespoon salt
1/4 cup white wine vinegar
1 teaspoon black pepper
1 teaspoon ground canela
1 teaspoon ground star anise
1/2 teaspoon ground cloves
2 tablespoons crushed Mexican oregano
1/4 cup dry white wine
1 teaspoon sugar
4 ounce ground ancho chile powder
1 cup boiling water

Steps:

  • Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well. Add the white wine and sugar. Mix well.
  • Place the ground chile powder in a small bowl and add the boiling water, stir well to make a paste. Work the paste into the meat mixture until well blended. Cover and refrigerate overnight.
  • In a hot skillet, cook the chorizo, making sure to break up all the lumps.
  • Serving suggestions: as a stuffing for chicken or with eggs .

CHORIZO AND MANCHEGO PUFFS



Chorizo and Manchego Puffs image

Provided by Anne Burrell

Time 1h10m

Yield about 35 to 40 puffs

Number Of Ingredients 11

2 cups water
1 stick butter, cut into a few pieces
Pinch salt
2 cups all-purpose flour
8 eggs
1 1/4 cups chopped Spanish chorizo sausage
2 1/2 cups mascarpone
1 1/2 cups grated aged manchego cheese
1/4 cup finely chopped chives
1 1/2 teaspoons pimenton (Spanish paprika)
Kosher salt

Steps:

  • For the puffs: Preheat the oven to 350 degrees F.
  • Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
  • Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
  • Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.)
  • On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed.
  • Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
  • For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed.
  • Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.

HOMEMADE CHORIZO



Homemade Chorizo image

Provided by Food Network

Yield 1 pound chorizo

Number Of Ingredients 9

1 pound ground pork butt
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons Ancho chile powder
4 cloves garlic, minced
1/2 bunch fresh oregano chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar

Steps:

  • In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.

ANNE'S HOMEMADE CHORIZO



Anne's Homemade Chorizo image

This chorizo is delicious, easy to make and way better than store bought. I keep some in the freezer at all times for a quick and easy breakfast burrito with scrambled eggs, and cotija or Monterey Jack cheese. Enjoy!

Provided by Dylan's Nana

Categories     Mexican Recipes

Time 15m

Yield 12

Number Of Ingredients 8

2 pounds ground beef
1 pound ground pork
¾ cup chili powder
¾ teaspoon dried oregano
3 cloves garlic, minced
2 teaspoons salt
¾ cup dry red wine
¼ cup white vinegar

Steps:

  • In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.
  • If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 531.2 mg, Sugar 0.7 g

ANNE'S HOMEMADE CHORIZO



Anne's Homemade Chorizo image

This chorizo is delicious, easy to make and way better than store bought. I keep some in the freezer at all times for a quick and easy breakfast burrito with scrambled eggs, and cotija or Monterey Jack cheese. Enjoy!

Provided by Dylan's Nana

Categories     Mexican Recipes

Time 15m

Yield 12

Number Of Ingredients 8

2 pounds ground beef
1 pound ground pork
¾ cup chili powder
¾ teaspoon dried oregano
3 cloves garlic, minced
2 teaspoons salt
¾ cup dry red wine
¼ cup white vinegar

Steps:

  • In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.
  • If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 531.2 mg, Sugar 0.7 g

ANNE'S HOMEMADE CHORIZO



Anne's Homemade Chorizo image

This chorizo is delicious, easy to make and way better than store bought. I keep some in the freezer at all times for a quick and easy breakfast burrito with scrambled eggs, and cotija or Monterey Jack cheese. Enjoy!

Provided by Dylan's Nana

Categories     Mexican Recipes

Time 15m

Yield 12

Number Of Ingredients 8

2 pounds ground beef
1 pound ground pork
¾ cup chili powder
¾ teaspoon dried oregano
3 cloves garlic, minced
2 teaspoons salt
¾ cup dry red wine
¼ cup white vinegar

Steps:

  • In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.
  • If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 531.2 mg, Sugar 0.7 g

ANNE'S HOMEMADE CHORIZO



Anne's Homemade Chorizo image

This chorizo is delicious, easy to make and way better than store bought. I keep some in the freezer at all times for a quick and easy breakfast burrito with scrambled eggs, and cotija or Monterey Jack cheese. Enjoy!

Provided by Dylan's Nana

Categories     Mexican Recipes

Time 15m

Yield 12

Number Of Ingredients 8

2 pounds ground beef
1 pound ground pork
¾ cup chili powder
¾ teaspoon dried oregano
3 cloves garlic, minced
2 teaspoons salt
¾ cup dry red wine
¼ cup white vinegar

Steps:

  • In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.
  • If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 531.2 mg, Sugar 0.7 g

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