Morisqueta Con Chorizo Recipes
MORISQUETA CON CHORIZO
This is a savory way of serving morisqueta (boiled rice). This recipe is from the Michoacan region of Mexico.
Provided by Alskann
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the lard or oil in a large frying pan.
- Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
- Remove with slotted spoon and set aside.
- Drain all but 3 tablespoons of the oil.
- Add the onion and sauté for 1 minute or until transparent but not browned.
- Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
- Stir in the chorizo and the rice.
- Add salt to taste.
- Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.
- Serve hot.
Nutrition Facts : Calories 444.1, Fat 23.1, SaturatedFat 8.7, Cholesterol 43.6, Sodium 528.7, Carbohydrate 43.1, Fiber 1.1, Sugar 1.5, Protein 14.1
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
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