Turizo Food Recipes

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EASY CHORIZO STREET TACOS



Easy Chorizo Street Tacos image

5 ingredients, amazing tacos.

Provided by evostoplight

Categories     World Cuisine Recipes     Latin American     Mexican

Time 17m

Yield 2

Number Of Ingredients 5

1 chorizo sausage link, casing removed and meat crumbled
2 tablespoons chipotle peppers in adobo sauce
4 corn tortillas
2 tablespoons chopped onion, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
  • Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
  • Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g

CHORIZO



Chorizo image

Provided by Cooking Channel

Time 30m

Yield 3 pounds

Number Of Ingredients 14

2 pounds boneless, skinless pork shoulder, cut into 1-inch cubes
1 pound skinless pork fatback, cut into 1-inch cubes
2 tablespoons ancho chile powder
1 1/2 tablespoons kosher salt
4 cloves garlic, pressed or finely minced
1 tablespoon pure chipotle powder (not chipotle chili powder)
1 tablespoon Mexican oregano,* crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sugar
1 1/2 teaspoons cayenne
3 tablespoons apple cider vinegar
2 tablespoons achiote paste*
Serving suggestions: corn tortillas, shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges
Serving suggestions: corn tortillas, shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges

Steps:

  • Place a large bowl, pusher and assembled meat grinder attachment fitted with a fine grinding plate in the freezer. In another large bowl, toss the pork shoulder, fatback, ancho chile powder, salt, garlic, chipotle powder, oregano, cumin, sugar and cayenne together until all the pork is completely coated with the spice mixture. Cover tightly with plastic wrap and place in the freezer to chill for up to 1 hour (you want the meat very cold but not frozen solid).
  • Mix together the vinegar and achiote paste in a small bowl with a fork until smooth and keep it in the refrigerator.
  • When ready to grind the meat, fill a large bowl with ice water and then nest the chilled bowl from the freezer into it. Working quickly, grind the pork into the chilled bowl with the machine at medium-high speed. Reserve any remaining spice mixture. After pork is ground, place it in the freezer until very cold, about 20 minutes (at 45 degrees F, the fat begins to melt and can affect the texture of the sausage).
  • Remove the ground pork from the freezer and add the chilled achiote mixture and any remaining spice mixture. Using clean hands (wear gloves to prevent staining) or the paddle attachment of a stand mixer, knead or mix the pork until a sticky mass forms, about 2 minutes by hand or 1 minute in a stand mixer at medium speed. Wrap the chorizo tightly in plastic wrap and refrigerate for 24 hours or up to 3 days before using (flavors will develop as the chorizo rests).
  • In a large nonstick skillet over medium-high heat, cook 1 pound (about a third) of the chorizo, breaking it into small pieces with the side of a wooden spoon. Stir occasionally until cooked through and browned, 5 to 7 minutes.
  • Serve the cooked chorizo on warm corn tortillas with shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges. The chorizo can also be formed into patties or frozen for up to 3 months.

CHORIZO TACOS



Chorizo Tacos image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound chorizo, removed from the casings and crumbled
1/2 cup chopped yellow onions
1 teaspoon garlic
2 tablespoons chopped fresh cilantro
8 corn tortillas
Optional additional fillings/accompaniments:
Pico de Gallo
Guacamole
Roasted corn kernels
Grated peppered Monterey Jack or Mexican queso blanco

Steps:

  • Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
  • Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

CHORIZO SAUSAGE



Chorizo Sausage image

Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.

Provided by Julesong

Categories     Pork

Time 20m

Yield 2 pounds

Number Of Ingredients 12

2 lbs ground pork
3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
1/4 cup boiling water
8 cloves garlic, minced
2 tablespoons dry oregano leaves
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
1 teaspoon dark brown sugar
4 tablespoons cider vinegar
2 tablespoons tequila
3 1/2 teaspoons salt

Steps:

  • Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
  • Pour the boiling water over them and let them sit until they're re-hydrated and soft.
  • Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
  • Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
  • When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

Nutrition Facts : Calories 1410.6, Fat 95.5, SaturatedFat 35.2, Cholesterol 426.8, Sodium 4411.5, Carbohydrate 12.1, Fiber 3.3, Sugar 3, Protein 118.6

CHICKEN & CHORIZO TRAYBAKE



Chicken & chorizo traybake image

Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

140g cooking chorizo
2 red onions, cut into wedges
4 garlic cloves, left whole
4 chicken thighs
4 chicken drumsticks
4 medium potatoes, unpeeled and cut into wedges
2 rosemary sprigs
2 tbsp olive oil

Steps:

  • Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
  • Halfway through the cooking time, give everything a good baste in the chorizo juices.

Nutrition Facts : Calories 489 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

ITALIAN SAUSAGE STUFFING CASSEROLE



Italian Sausage Stuffing Casserole image

From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back.

Provided by SusieQusie

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 lb mild italian ground sausage
1/4 cup butter
1 cup chopped celery
1/2 medium onion, chopped
1/4 cup green bell pepper, chopped
2 garlic cloves, minced
6 cups herb seasoned bread stuffing mix (cube type)
1/4 cup parmesan cheese
1/2 teaspoon black pepper
2 cups chicken broth
1 egg, lightly beaten

Steps:

  • Preheat oven to 325ºF.
  • Butter a 2 quart baking dish.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
  • Pour any grease from skillet & melt butter.
  • Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
  • In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
  • Spoon into prepared dish, cover and bake for 35 minutes.
  • Uncover and bake an additional 10-15 minutes or until lightly browned.

Nutrition Facts : Calories 1112.2, Fat 27.9, SaturatedFat 11.2, Cholesterol 84.5, Sodium 3838.8, Carbohydrate 175.8, Fiber 7.9, Sugar 20, Protein 35.4

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