Chorizo Or Homemade Mexican Sausage Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

READY-TO-GO EGG BITES



Ready-To-Go Egg Bites image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 7 bites

Number Of Ingredients 9

8 ounces Mexican chorizo
1/2 yellow onion, diced
4 large eggs
1/4 cup heavy cream
1/4 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray, for the mold
1/3 cup grated Monterey Jack cheese

Steps:

  • Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
  • Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
  • Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
  • Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
  • Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
  • After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
  • When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
  • Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
  • Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
  • To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

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



Homemade Chorizo image

Provided by Food Network

Yield 1 pound chorizo

Number Of Ingredients 9

1 pound ground pork butt
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons Ancho chile powder
4 cloves garlic, minced
1/2 bunch fresh oregano chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar

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.

QUESO FUNDIDO



Queso Fundido image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 link fresh Mexican chorizo, casing removed
1/2 yellow onion, minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
1/2 cup shredded Oaxaca cheese
1/2 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon all-purpose flour
1/2 cup dark beer
1/2 cup canned pinto beans, drained and rinsed
1/2 cup canned diced roasted green chiles
Chopped scallions and diced tomato, for garnish
Tortilla chips, see Cook's Note

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.

CHORIZO NACHOS



Chorizo Nachos image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 9

9 ounces raw pork chorizo, removed from casing
1/2 cup chopped white onions
3/4 cup white wine
1 lemon, juiced
1 pound shredded Monterrey Jack cheese
1 tablespoon cornstarch
One 11-ounce package tortilla chips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped chives

Steps:

  • In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat.
  • In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted.
  • Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.

HOMEMADE CHORIZO



Homemade Chorizo image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 20 servings

Number Of Ingredients 15

2 ounces hog sausage casing (about 14 feet)
2 chipotles in adobo sauce
5 cloves garlic
1/4 cup red wine vinegar
1/4 cup tequila
5 pounds well-marbled boneless pork butt
1/2 teaspoon ground cumin
4 tablespoons kosher salt
4 tablespoons ancho chili powder
3 to 5 teaspoons pequen chili powder or cayenne pepper
2 tablespoons granulated onion
2 tablespoons paprika
1 teaspoon dried oregano
1/2 teaspoon white pepper
Vegetable oil, for the grill

Steps:

  • Prepare the casing.
  • Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.)
  • Blend the chiles.
  • Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.
  • Chop the pork.
  • Cut any silver skin off the pork butt, then cut it into 3-inch chunks.
  • Grind the meat.
  • Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.
  • Season the meat.
  • First, "de-bling" (take off your rings!); you'll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned.
  • Thread the casing.
  • Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot.
  • Stuff the casing.
  • With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.
  • Form the links.
  • Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.
  • Grill the sausage.
  • Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they're browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they're cooked through, 5 to 7 more minutes.

More about "chorizo or homemade mexican sausage food"

CHORIZO AND SWEET POTATO ENCHILADAS WITH SALSA VERDE, …
Adjust the seasoning with salt and agave. For the chorizo and sweet potato enchiladas: Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil and cumin; season with salt and pepper.
From foodnetwork.com


CHORIZO RECIPES - FOOD NETWORK
3 days ago Find chorizo recipes, videos, and ideas from Food Network.
From foodnetwork.com


WHAT IS CHORIZO? | FOOD NETWORK
Sep 1, 2021 What Is Chorizo? Chorizo is a type of sausage that originated in Spain and is one of many different types of Spanish sausages.
From foodnetwork.com


30 BEST CHORIZO RECIPES & IDEAS - FOOD NETWORK
Aug 29, 2024 Whether your recipe calls for smoky, cured Spanish chorizo or the savory, ready-to-cook Mexican version, this spiced pork sausage is sure to be the star ingredient in any dish!
From foodnetwork.com


Related Search