30 BEST WAYS TO COOK WITH CHORIZO
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
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
CHORIZO CORN PUDDING
Make and share this Chorizo Corn Pudding recipe from Food.com.
Provided by JackieOhNo
Categories Corn
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Butter 2-quart souffle dish.
- Lightly brown chorizo in medium skillet over medium heat, about 5 minutes. Drain on paper towels.
- Stir corn, cheese, sour cream, and milk together in large mixing bowl. Stir in remaining ingredients and chorizo. Pour into prepared dish.
- Bake until skewer inserted into center comes out clean, about 1-1/4 hours.
Nutrition Facts : Calories 437.8, Fat 31.7, SaturatedFat 15.7, Cholesterol 225.7, Sodium 939.9, Carbohydrate 18.6, Fiber 1.4, Sugar 1.1, Protein 20.8
CORN & CHORIZO STUFFING RECIPE BY TASTY
Here's what you need: yellow cornmeal, all-purpose flour, salt, baking powder, baking soda, eggs, buttermilk, milk, honey, unsalted butter, prepared cornbread, hawaiian sweet roll, fresh chorizo, waxy potato, celery, carrot, garlic, medium onion, poultry stock, butter, fresh cilantro, salt, pepper
Provided by Carrie Hildebrand
Categories Sides
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 400°F (200°C).
- To make the cornbread, place the cornmeal in a large bowl and sift in the flour, salt, baking powder and baking soda, and whisk to combine.
- In a separate bowl, beat together the eggs, buttermilk, milk and honey.
- Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Use a tablespoon of the melted butter to grease a 9" (23 cm) baking pan. Whisk the rest of the melted butter into the batter just until combined. Bake 35-40 mins until tester comes out clean. Set aside to cool.
- Turn oven down to 350°F (180°C).
- In a cast iron pan, brown the chorizo until the fat is rendered out. Remove chorizo from pan and set aside. Remove half of the fat from the pan and discard.
- In the same chorizo pan, add potatoes, onions, carrots, celery, garlic and saute until soft and caramelized.
- Place the cubed cornbread and Hawaiian rolls on a baking sheet in a single layer. Toast in the oven until golden brown.
- In a large bowl, mix together chorizo and cooked vegetables. Carefully mix in stock, adding in increments until moist but not wet to avoid mushy stuffing. Season to taste with salt and pepper.
- Place stuffing in a baking dish and top with a few slices of butter, place in the oven and bake for about 15 minutes.
- Garnish with chopped cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 52 grams, Fat 30 grams, Fiber 3 grams, Protein 13 grams, Sugar 11 grams
WORLD'S BEST CORN PUDDING
Make and share this World's Best Corn Pudding recipe from Food.com.
Provided by Bliss
Categories Corn
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Grease a 10x15" baking dish.
- Blend the corn and flour together, and set aside.
- Whisk together the milk and eggs in a large mixing bowl.
- Beat in the butter, sugar, salt and vanilla.
- Stir in the corn mixture.
- Pour the custard into the prepared pan.
- Bake for 45-60 min.
- until the pudding is set and golden.
- Cut into squares and serve at once.
- 8-10 portions.
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Categories Egg Mushroom Pork Vegetable Breakfast Brunch Bake Thanksgiving Sausage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
- Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
- Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
- Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
- Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.
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