CHORIZO
Provided by Aarón Sánchez
Categories main-dish
Time 54m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well. Add the white wine and sugar. Mix well.
- Place the ground chile powder in a small bowl and add the boiling water, stir well to make a paste. Work the paste into the meat mixture until well blended. Cover and refrigerate overnight.
- In a hot skillet, cook the chorizo, making sure to break up all the lumps.
- Serving suggestions: as a stuffing for chicken or with eggs .
BUNUELOS DE CHORIZO (SAUSAGE NIBBLES)
TAPAS RECIPE: In Spain, the Tapas experience goes hand in hand with hospitality, friendship and conversation. This traditional recipe is easy to make.
Provided by Member 610488
Categories Meat
Time 20m
Yield 5-8 pieces
Number Of Ingredients 6
Steps:
- Take chorizo, deskin it and then slice one finger thick.
- Mix the flour and the yeast with a little salt and the beaten egg.
- Coat the chorizo in the batter and fry them in a deep fryer at the french fry temperature (based upon your manufacturer) until they rise to the surface golden brown.
- Allow to drain on paper towels to absorb excess oil. Serve immediately.
Nutrition Facts : Calories 62.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 37.2, Sodium 14.9, Carbohydrate 9.9, Fiber 0.6, Sugar 0.1, Protein 2.9
HOMEMADE CHORIZO SAUSAGE
"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."
Provided by Bobby Flay
Categories side-dish
Time 2h35m
Yield 8 patties
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
- Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
- Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
- To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.
SCALLOPS AND CHORIZO
I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 10m
Yield 4 servings as a main course with the rocket and chickpeas th
Number Of Ingredients 4
Steps:
- Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
- Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
- Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
BUñUELOS (AN AUTHENTIC MEXICAN RECIPE)
Steps:
- In the bowl of a stand mixer, with a dough hook attachment, add the flour, sugar, baking powder, salt, and cinnamon. Mix together.
- Pour the oil into the warm water, then pour this into the dry ingredients.
- Mix together with the dough hook for 3-4 minutes until the dough has formed into a ball.
- Prepare a clean work surface, sprinkle with a small amount of flour, remove the dough from the bowl, and place in the flour. Continue to knead the dough for 1-2 minutes until dough is soft and no longer sticky. Add flour as needed in small amounts to achieve this.
- Cover the dough and let sit 30 mins. (I always just place a small bowl over the dough while it's on the counter.)
- Divide dough into smaller portions about 40-45 grams each, then pinch and roll the dough into small ball shapes. This will make about 13 dough balls. Cover with a clean towel, let sit for 20 minutes.
- Preheat oil to 350-375℉ while dough is resting.
- Prepare the Piloncillo Syrup (instructions below).
- Pour the extra 1/2 cup of flour for rolling dough into a small bowl and set aside.
- Prepare Cinnamon Sugar by combining the cinnamon and sugar in a small bowl. Set aside.
- After letting the dough rest, working one dough ball at a time, dip the dough into the flour, coating all over. Using your fingers, flatten the dough ball out and gently press the dough out into a circle shape. Then roll into a 6 inch circle using a rolling pin. It should be fairly thin, this will help it fry easier without puffing up.
- Place one dough circle into the oil, and gently press down into the oil using a metal spatula, or tongs, to help prevent large bubbles from forming in the bunuelos. Small bubbles are expected, but don't allow the entire top to bubble up in one bubble. Continue frying for about 1-2 minutes, once the bottom is crisp and golden, flip and continue to fry the other side. Will be crisp and golden when done.
- Remove the Bunuelos from the oil, place on a large baking sheet lined with a wire cooling rack. Sprinkle with cinnamon sugar while still hot. Be careful not to burn your fingers flipping it over to get both sides.
- Serve warm with a cup of piloncillo syrup on the side for dipping. OR you can pour the piloncillo syrup over the top.
Nutrition Facts : ServingSize 1, Calories 233 kcal, Carbohydrate 45 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 2 g, Sugar 14 g
BUNUELOS
Steps:
- In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
- In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.
CHORIZO PUFFS (BUNUELOS DE CHORIZO)
Steps:
- Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)
BUNUELOS
Mexican fried cookies.
Provided by Rosina
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
- Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
- Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
- Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 55.7 g, Cholesterol 93 mg, Fat 6.1 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 387.3 mg, Sugar 31.5 g
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