Chorizo Torta Recipes

CHORIZO TORTA

Chorizo Torta image

Make and share this Chorizo Torta recipe from Food.com.

Provided by Chuck Hughes

Categories Lunch/Snacks

Time 2m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb boneless pork shoulder, cut into 1-inch cubes, or ground pork
2 teaspoons tequila
2 teaspoons kosher salt
2 teaspoons white vinegar
1 teaspoon dried ancho chile powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
5 garlic cloves, chopped
2 sprigs fresh oregano, finely chopped
4 tortas (soft, mexican-style sandwich bread) or soft round submarine rolls
1 cup guacamole
1/2 cup finely shredded green cabbage
1/4 cup finely chopped pickled jalapeno pepper
1/4 cup finely julienned yellow onion
1/2 bunch fresh cilantro, washed, fine stems intact
lime juice
extra-virgin olive oil
mayonnaise, homemade or store-bought (we like Kewpie brand)

Steps:

For the chorizo:.
Toss together the pork, tequila, salt, vinegar, ancho chile powder, cumin, black pepper, garlic and oregano. If using pork shoulder, marinate for 1 hour, then process in a meat grinder fitted with a medium die. Mix with your hands until slightly sticky, 1 to 2 minutes. If using ground pork, skip marinating and processing and mix until sticky.
Refrigerate until ready to use, or for up to 3 days, covered in plastic wrap.
Form the chorizo into 4 patties. Cook in a skillet or griddle until just cooked through.
For the tortas:.
Toast the tortas in the oven or on a griddle until heated through and soft. Smear one side of each torta with about 1/4 cup of the guac, and top with the chorizo patties.
Toss together the cabbage, jalapenos, onions and cilantro with lime juice and olive oil to taste. Divide the cabbage mixture among the tortas already under construction. Smear the top halves of the tortas with mayo to the finish the sandwich, and serve.

Nutrition Facts : Calories 307.9, Fat 23.3, SaturatedFat 8, Cholesterol 80.6, Sodium 1398.5, Carbohydrate 4.2, Fiber 1.2, Sugar 1, Protein 19.8

TORTILLA ESPANOLA WITH CHORIZO

Tortilla Espanola with Chorizo image

Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

1/2 cup extra-virgin olive oil, plus more for skillet if needed
1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
1/4 medium onion, diced (1/4 cup)
Coarse salt and freshly ground pepper
6 ounces dried chorizo, cut into 1/4-inch dice
6 large eggs, beaten

Steps:

Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

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