Mexican Chorizo Noodle Bowl Food

CHORIZO BURRITO BOWLS

Steps:

• In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan., Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.

MEXICAN CHORIZO RECIPE

Steps:

• Cut the meat and fat into chunks that will fit into your meat grinder. Combine the salt, sugar and all the dry spices (except for the achiote paste) with the meat and fat, mix well with your hands and chill it until it's almost frozen by putting it in the freezer for an hour or so.
• Take out some hog casings and set in a bowl of very warm water. Mix the ice water with the achiote paste and chill it in the fridge.
• Grind the meat mixture through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture), using the fine die, about 4.5 mm. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold. Make sure the meat mixture is very cold before moving on to the next step: You want it between 27°F and 35°F.
• Add the water-achiote mixture and mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge and clean up.
• Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it around several times; do every other link and you will only have to twist in one direction. Or you could tie them off with butcher's string.
• Hang the sausages in a cool place for up to overnight (the colder it is, the longer you can hang them). If it is warm out, hang for just one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

MEXICAN CHORIZO AND SWEET POTATO SOUP

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
• Photograph by Christopher Testani

MEXICAN CHORIZO NOODLE BOWL

Steps:

• 1. If there is any casings on the Chorizo remove it. Crumble the Chorizo in a large dutch oven. Add the garlic and seasoning and cook until meat is no longer pink. Add the chicken stock and salsa. Simmer 10 minutes.
• 2. Add the pasta and cook another 10 to 15 minutes until pasta is done.
• 3. Serve sprinkled with Mozzarella cheese and cilantro

MEXICAN CHORIZO NOODLE BOWL

Steps:

• Crumble chorizo into a 4-quart Dutch oven over medium heat; add garlic. Cook, stirring, until chorizo is browned, about 5 minutes; drain of fat.
• Stir the broth, salsa, chipotle, oregano and cumin into Dutch oven. Raise heat to medium-high; heat to a boil. Lower heat to a simmer. Cover; cook 15 minutes. Stir in vermicelli and zucchini; cook, uncovered, until vermicelli is tender but firm, 5-10 minutes. Stir in 1/3 cup of the mozzarella and cilantro. Transfer to a warm serving dish; sprinkle with the remaining 1/3 cup cheese; garnish with additional cilantro.

CHORIZO AND CABBAGE STIR-FRIED NOODLES

Steps:

• Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
• Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
• Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
• Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.