Chorizo In Red Wine Food

CHORIZO REFRIED BEANS

Steps:

• Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

CHORIZO

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 .

QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
• Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
• Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

SMOKY CHORIZO CHILI

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
• Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
• Serve the chili with bowls of the toppings on the side for passing at the table.

HOMEMADE CHORIZO

Steps:

• In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.