Chorizo Mexican Pizza Food

CHORIZO PIZZA

Steps:

• Preheat broiler.
• In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander.
• In small saucepan, heat salsa over medium heat until heated through.
• Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at a time, on baking sheet. Top each with equal amounts of cheese. Broil 3-4 inches from heat for 2-3 minutes, until cheese is melted.
• Top each pizza with equal amounts of the warm salsa, cooked chorizo, avocado, green onions, and cilantro.
• Serve with lime wedges and enjoy this south of the border treat! :D.

MEXICAN TORTILLA PIZZAS WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
• Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
• Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.

MEXICAN CHORIZO

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.

SOUTH AMERICAN PIZZA WITH CHORIZO AND CHILI PEPPERS

Steps:

• Preheat oven to 500 degrees.
• Roll the pizza dough on a floured surface and place on a cookie sheet.
• Spread the pizza sauce over top. Cover with a sprinkling of garlic, then a 1/2 cup of queso fresco. Top with chorizo and green onion, then cover with the remaining cheese and chili slices. Cook until the crust is golden brown (10 to 12 minutes). Garnish with cilantro.
• Note: I prefer my crust prebaked for a crispier crumb. May need to reduce final cook time.

SALSA CHORIZO PIZZAS

Steps:

• In a large bowl, combine the salsa ingredients; set aside. , Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned. , Remove from the grill. Top the grilled side of each pizza with 1/2 cup cheese, 1/4 cup chorizo and 1/2 cup salsa. Return to the grill. Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted. Refrigerate remaining salsa.

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

CHORIZO SUPREME PIZZA

Steps:

• Heat oven to 425ºF.
• Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
• Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
• Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.

CHORIZO MEXICAN BREAKFAST PIZZAS

Steps:

• Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.
• On 1 large or 2 small cookie sheets, place flatbreads. Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.
• Bake about 8 minutes or until cheese is melted. Sprinkle each with half the cilantro and cotija cheese; cut into wedges. Serve immediately.