CHORIZO BURGERS WITH TOMATILLO-AVOCADO SALSA
Is there any way to improve on chorizo, Mexico's addictively spicy sausage? Andrew Zimmern has an answer: Turn it into a burger-and top with a tomatillo-avocado salsa. (Note: Plan ahead-chorizo ingredients require 24 hours in the fridge.)
Provided by Andrew Zimmern
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 25
Steps:
- Chorizo, part 1: Fill a small bowl with hot water. Smash garlic cloves, then place into the water for 15 seconds to loosen the skin. Peel garlic, then grate it with a microplane into a mixing bowl. Add epazote, oregano, chili powder, salt, cilantro, and pork.
- Run metal skewers crosswise through the jalapeños to create a grid. Place them directly over the gas flame of a burner to blacken. Using the skewers, rotate jalapeños to char and blacken on all sides, about 5 minutes. (Alternatively, you can broil them, lightly oiled and on a sheet pan, in an oven, about 4 minutes per side.) Remove from heat and set aside to cool, 5 minutes.
- Add lime juice to the meat mixture. Cut the onion into rings, stack them, and slice top to bottom to dice. Mince them further by rocking the knife back and forth over the dice, then add to the pork mixture, along with the beer. When jalapeños are cool, remove some of the black char with your fingers; set one aside for the salsa. Slice the other in half lengthwise, and remove the ribs and seeds. Finely chop it and add to the pork, along with the chipotles and optional adobo. Mix thoroughly. Cover and refrigerate 18-24 hours.
- Salsa: Fill a medium bowl with hot water. Place tomatillos in the water to loosen the husk, 3-5 minutes. Put garlic, serrano chili, remaining charred jalapeño (seeded and chopped), cilantro, mint, and salt in a food processor. Remove tomatillos from the water and peel off the husk. Slice, then add to the food processor. Pulse about 30 times, until all ingredients are roughly uniform.
- Slice the avocados in half lengthwise and remove the pits. Run a spoon between the peel and flesh to remove each half in one piece. Place all four halves into the food processor. Pulse 6-8 more times. Taste, and add more salt if necessary. Place salsa into a bowl with chopped onions. Stir to combine, and set aside. (Makes 3 cups; store in the refrigerator up to 48 hours.)
- Chorizo, part 2: Remove pork from refrigerator, and shape into 6 patties. Meanwhile, heat a skillet over medium-high heat. Toast buns in an even layer, cut side down, 2 minutes; set aside. Add 1 tablespoon oil to the skillet and heat until shimmering, 1 minute. Add burgers in an even layer (do not crowd) and season lightly with salt. Cook 5 minutes per side, until there's a brown crust on the outside and the internal temperature hits 150-155 F. Repeat with remaining oil, burgers, and buns.
- Assembly: Place burgers on toasted buns. Top with a tomato slice, a dollop of salsa, and a teaspoon of grated cheese. Serve with remaining salsa on the side. Devour.
CHORIZO SALSA SANDWICH
Make and share this Chorizo Salsa Sandwich recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start by making the salsa first.
- Heat the olive oil in a pan, add the onion, garlic and chilli and cook for about five minutes, until softened.
- Tip in the chopped tomatoes and sundried tomatoes and cook over a medium heat for about ten minutes.
- When the mixture has reduced to a thick paste take off the heat and season to your taste.
- Now cook the chorizo by heating a frying pan until very hot.
- Slice the sausages in half lenghways and cook, cut-side down, for about five minutes or until they are charred.
- Turn and cook for 2-3 minutes more.
- Set aside and keep warm.
- Place the bread onto the pan, pressing cut-side down until it is golden and charred and has soaked up the chorizo juices.
- You will probably have to do this in batches.
- Remove from the pan, spread the salsa over four slices of the bread.
- Top with the chorizo, rocket and a squeeze of lemon juice.
- Season with some salt and pepper, cover with the remaining bread and serve.
Nutrition Facts : Calories 385.1, Fat 30.3, SaturatedFat 9.7, Cholesterol 52.8, Sodium 856.7, Carbohydrate 14.2, Fiber 3.7, Sugar 6.1, Protein 17.1
SPICY SALSA SANDWICHES
Make and share this Spicy Salsa Sandwiches recipe from Food.com.
Provided by najwa
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Make the sandwich: Put the deli meat on one slice of bread, spread the salsa over it, then sprinkle with a little cayenne (if using).
- Next put the cheese slice, then the other slice of bread, and spread with butter.
- Fry butter side down over medium heat, spread the top side with butter.
- Flip and fry until golden brown.
- Yummy with chips.
Nutrition Facts : Calories 173, Fat 1.9, SaturatedFat 0.5, Cholesterol 2.3, Sodium 859.4, Carbohydrate 30.2, Fiber 1.7, Sugar 5.2, Protein 9.1
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
CRUNCHY SALSA SANDWICH
A very bachelor-y and on-the-go sandwich, that's simply a filler, more than anything else. I made it once when I was really hungry, with next to nothing in the fridge. It's not health food, but yummy enough to make up for it :-)
Provided by Anu_N
Categories Breakfast
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 3
Steps:
- Toast both slices of bread in a toaster till they are as crisp as you want it.
- Spread the salsa evenly over one slice.
- If it appears too dry, feel free to double the amount of salsa that you use.
- This is a completely"taste-while-you-make" recipe.
- Now add a layer of potato chips to this salsa-covered slice, and cover it with the other slice of toasted bread.
- Your crunchy salsa sandwich is done and ready-to-munch into!
Nutrition Facts : Calories 151.1, Fat 2.4, SaturatedFat 0.5, Sodium 592.1, Carbohydrate 28.9, Fiber 4.7, Sugar 4.6, Protein 6.2
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