Chorizo Elote Cafe Recipes

30 BEST WAYS TO COOK WITH CHORIZO

30 Best Ways to Cook with Chorizo image

Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Homemade Mexican Chorizo
Chorizo Hash and Eggs
Chorizo Breakfast Tacos
Chorizo Potato Breakfast Skillet
Spicy Chorizo Pizza with Caramelized Onions, Goat Cheese, and Arugula
Chorizo White Bean and Vegetable Soup
Meat Lasagna With Chorizo
Easy Chorizo Pasta
Chorizo Egg Breakfast Burrito
Creamy Chorizo Queso Dip
Chorizo Salad With Sweet Potato
One-Pan Spanish Chorizo and Shrimp
White Fish and Chorizo Stew
Chicken Chorizo
Creamy Corn Chowder With Chorizo
Chorizo and Sweet Potato Enchiladas
One-Pan Creamy Tomato Salmon With Chorizo
Beef and Chorizo Chili
Chorizo Chicken Jambalaya
Keto Chorizo Omelette
Beef Chorizo Sliders
Mexican Meatloaf with Chorizo
Mexican Chorizo Tacos
Chorizo Tortilla Casserole
Chorizo Meatballs
Pumpkin and Chorizo Chili
Monster Chorizo Nachos
Chicken and Chorizo Paella
5-Ingredient Chorizo Carbonara Pasta
Cheesy Chorizo Quesadillas

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a chorizo recipe in 30 minutes or less!

Nutrition Facts :

CHORIZO - ELOTE CAFE

Chorizo - Elote Cafe image

From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for "The Cure" spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead.

Provided by Chicagoland Chef du

Time 7h

Yield 2 pounds

Number Of Ingredients 19

Ingredients

2 lbs ground pork
2 tablespoons spices, The Cure see ingredients listed below as dry rub seasoning
1 tablespoon chipotle chile, ground
1 tablespoon chile, negro ground
2 tablespoons ancho chilies, ground
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon mexican cinnamon
3 tablespoons vinegar
1 tablespoon water
1/2 teaspoon granulated garlic, not fresh
dry rub seasonings, The Cure
1 cup kosher salt
1 cup brown sugar
1 tablespoon cumin
1 tablespoon allspice
2 tablespoons dried ancho chile powder
1 tablespoon granulated garlic
1 tablespoon fresh ground pepper

Steps:

Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).

Nutrition Facts : Calories 1699.2, Fat 98.8, SaturatedFat 36.2, Cholesterol 327.2, Sodium 57018.1, Carbohydrate 124.6, Fiber 6.5, Sugar 108, Protein 80.4

ELOTE APPETIZER FROM THE ELOTE CAFE

Elote Appetizer from the Elote Cafe image

I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.

Provided by Chicagoland Chef du

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 ears corn, husks intact
1 cup mayonnaise
1 tablespoon cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup Cotija cheese, crumbled for garnish
2 teaspoons cilantro, chopped, for garnish
pure ground red chili pepper, for garnish
crispy tortilla chips, for scooping

Steps:

Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
Set the roasted ears aside until cool enough to handle, then shuck them.
Cut the kernels off the cob.
When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
Add the corn kernels and warm through,.
Pour into a bowl and garnish with the cheese, cilantro and ground chili.
Serve immediately with crispy tortilla chips.

CHOCLO OR ELOTE ASADO

Choclo or Elote Asado image

If you think nothing beats grilled fresh corn in the summer, think again: street vendors in Mexico, Chile, Peru, and other Central and South American countries figured out how to make a great thing even better, adding a little lime juice and chile powder to what is already a near-perfect food. The tart lime juice is incredibly refreshing, and a little smoky heat from the chiles brings out the crisp sweetness of the corn. For a more indulgent version, see the variation.

Yield makes 4 to 8 servings

Number Of Ingredients 4

Ingredients

8 ears fresh sweet corn
3 tablespoons butter
1 lime, cut into wedges
1 tablespoon pure chile powder, like ancho or New Mexico, plus more to taste

Steps:

Start a charcoal fire or preheat a gas grill; the fire should be moderately hot, and the rack no more than 4 inches from the heat source. Peel back the husks of the corn without removing them and remove the silks. Smooth the husks back into place, but don't worry if they don't completely cover the kernels.
When the grill is ready, grill the corn, turning occasionally, for 10 to 15 minutes. As the ears start to brown, carefully peel back the husks. Coat the corn with the butter and return to the grill with the husks peeled back. Grill, turning occasionally, until nicely browned-some of the kernels will blacken, and that's fine-another 5 to 10 minutes.
Squeeze lime juice on the corn, sprinkle with chile powder, and serve immediately.
Omit the lime juice. After sprinkling with chile powder, coat with Mexican crema, or thinned sour cream, about 1 tablespoon per person, and sprinkle with grated cotija cheese, about 2 tablespoons per person.

ELOTES (MEXICAN CORN IN A CUP)

Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste

Steps:

Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

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