SPICY CHORIZO PASTA
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
- Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
CHEDDAR AND CHORIZO STRATA
Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place 4 cups bread cubes in a single layer in a greased 13x9-in. baking dish. Sprinkle with 1 cup cheese and the spinach. Layer with chorizo and onion; top with remaining bread and cheese., In a large bowl, whisk eggs, milk, garlic salt and mustard. Pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 370 calories, Fat 22g fat (10g saturated fat), Cholesterol 192mg cholesterol, Sodium 946mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
MEXICAN CHORIZO STRATA
Make and share this Mexican Chorizo Strata recipe from Food.com.
Provided by Pinay0618
Categories Breakfast
Time 13h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To roast the chili peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.
- Heat a drizzle of olive oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
- Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chilies.
- Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chili peppers. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
- To serve, bring the strata to room temperature and pre-heat the oven to 325°F Bake the strata for 1 hour.
- Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
- Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.
Nutrition Facts : Calories 1527.6, Fat 121.5, SaturatedFat 58.5, Cholesterol 556.2, Sodium 2604.5, Carbohydrate 44.6, Fiber 5.1, Sugar 13.3, Protein 65.2
CHEESY CHORIZO STRATA
This recipe won the blue ribbon at the 2009 Texas State Fair. Oprah and Gail voted it the "best of the best".
Provided by BrenRick
Categories < 4 Hours
Time 2h25m
Yield 4 Ramekins, 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop green chilies.
- seed and dice jalapeno.
- melt butter.
- Preheat oven to 300.
- Generously grease four 10 ounce ovenproof ramekins.
- Cook and drain chorizo.
- Spread an even amount of chorizo over bottom of each ramekin.
- top with chilies and jalepeno.
- spread half of the cheese cubes evenly among the ramekins.
- top with bread crumbs.
- In a medium bowl, wisk egg, cumin,salt and pepper, followed by milk.
- Drizzle each ramekin with the melted butter.
- Divide the eggs mixture evenly among them.
- Top with remaining cheese.
- Chill at least 2 hours, or overnight.
- Set ramekins in a bath of hot water and bake at 300 for 45-50 mins.till puffed and set.
- Set the ramekins under the broiler for 5-7 minutes to get a nice crispy, cheesy top.
- Serve with your favorite salsa if desired.
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