Healthy Chorizo Sausage Recipes

September 22, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Chorizo Sausage Recipes. Delicious and Healthy Chorizo Sausage Recipes like; Slow-Cooker Pork Tinga Tacos, Chorizo-Stuffed Pork Tenderloin, and Chickpea and Chorizo Fideos. Find these recipes and more all th the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Chorizo Sausage Recipes
Find healthy, delicious chorizo sausage recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Pork Tinga Tacos
Saucy tinga is most often made with chicken, but we opted for pork shoulder, which becomes meltingly tender in the slow cooker. Either way, it features a smoky chipotle-laced tomato sauce and a crispy chorizo topping. Serve with Greek yogurt or sour cream, if desired……..

Chorizo-Stuffed Pork Tenderloin
This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin—you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string—you won’t want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time………

Chickpea and Chorizo Fideos
This quick, one-pot version of fideos, a toasted pasta recipe served in Spain, gets a smoky flavor from delicious chorizo. If you can’t find Spanish chorizo, pepperoni works well in its place. Serve with a green salad drizzled with sherry vinaigrette…………….

* Click the link below to get all the Healthy Chorizo Sausage Recipes
http://www.eatingwell.com/recipes/19052/ingredients/meat-poultry/sausage/chorizo/

One of America’s Favorites – Sausage Sandwich

May 7, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

An Italian sausage sandwich.

A sausage sandwich is a sandwich containing cooked sausage. It generally consists of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), Mediterranean merguez, andouille or chorizo. Popular toppings include mustard, brown sauce, ketchup, steak sauce, peppers, onions, sauerkraut, chili, and salsa.

 

 

Vendor selling sausage sandwiches

United States
In the United States, sausage sandwiches are widely popular, one variety, colloquially known as a hot dog, is particularly popular—especially at sporting events, carnivals, beaches, and fairs. They are also sold in many delis as well as food stands on street corners of large cities. Many American hot dog vendors also serve Polish, Italian, Mexican, and German (e.g. bratwurst) sausage sandwiches in addition to their regular fare.

Sausage sandwiches that come on toast, a bagel, an English muffin, a biscuit, or kaiser roll, and include eggs are generally referred to as breakfast sandwiches.

 

United Kingdom

English sausage and egg sandwich

In the UK, sausage sandwiches (“sausage sarnie” or “butty” in English slang, or “piece ‘n’ sausage” in Scottish English) can typically be found in greasy spoons (workers’ cafés) and many roadside food stalls.

Although a breakfast favorite, it may be purchased and consumed at any time of the day. Popular combinations are sausage and bacon, sausage and egg, sausage and fried onions, and sausage and tomato.

Sausages are often served in a bread roll or hot dog bun, especially at barbecues.

In Scotland, a lorne sausage may be substituted and is usually served in a morning roll or bap.

 

Australia and New Zealand

In Australia and New Zealand, a variety is frequently sold at school fetes and other fundraising activities. The sausage is cooked on a barbecue grill in an outdoor area and served with grilled onions on a single, folded slice of bread with tomato or barbecue sauce. The activity is commonly known as a “sausage sizzle”. As well as fetes, fundraisers and markets, in recent years it has become common for “sausage sizzles” to be regularly held outside major retailers on weekends (often for charitable causes) such as Bunnings, The Warehouse or Harvey Norman. In the majority of states of Australia, such as New South Wales, Queensland, Western Australia and Tasmania, the sausages sold in a single piece of bread at a sausage sizzle are known as ‘sausage sandwiches’. However, elsewhere, such as Victoria and South Australia, these are known as ‘sausage in bread’ and a sausage sandwich refers to a sandwich made with two slices of bread, a chopped up sausage (often cold), and tomato sauce or chutney.

 

One of America’s Favorites – Breakfast Burrito MONDAY

December 4, 2017 at 6:27 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , ,

A breakfast burrito prepared with cheese, bacon, kale and other ingredients

The breakfast burrito, sometimes referred to as a breakfast wrap, is a variety of American breakfast composed of breakfast items wrapped inside a flour tortilla burrito. This style was invented and popularized in several regional American cuisines, most notably New Mexican cuisine, Southwestern cuisine, and Tex-Mex. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, or bacon.

Some fast food restaurants such as Burger King, Dunkin’ Donuts, McDonald’s and Taco Bell sell breakfast burritos. The breakfast burrito is also a street food.

 

A chorizo and egg breakfast burrito with salsa

The breakfast burrito was invented in Santa Fe, New Mexico, Little William Harm’s Burrito Shack, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes, served wet with chile and cheese. Fast food giant McDonald’s introduced their version in the late 1980s, and by the 1990s, more fast food restaurants caught on to the style, with Sonic Drive-In, Hardee’s, and Carl’s Jr. offering breakfast burritos on their menus. In 2014, Taco Bell launched their breakfast menu, which included breakfast burritos.

 

 

The breakfast burrito can be prepared with myriad filling ingredients, such as eggs, ham, cheese, onion, peppers, bacon, Canadian bacon, potatoes, sausage, avocado, tomato, spinach, beans, olives and other ingredients.

 

Soup Special of the Day……..Black Bean and Chorizo Soup

September 10, 2017 at 6:06 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , ,

This week’s Soup Special of the Day is – Black Bean and Chorizo Soup. You take Black Beans, add Chorizo, plus all the other ingredients and you have this week’s Soup Special! It’s a recipe from the Diabetic Gourmet Magazine website, which is loaded with Diabetic Friendly Recipes, tips, and Diabetic news. Just an excellent site. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Each issue is packed with delicious and healthy recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

Black Bean and Chorizo Soup
This hearty Black bean soup will warm you up on a cold day.

Yield: 10 servings.
1/2 cup per serving.
View online:Southwestern Bean Soup

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk

*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.
Directions

In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
Garnish with buttermilk and chorizo.

Tip: If too thick, add more broth

Nutritional Information Per Serving:
Calories: 180
Protein: 10 g
Fat: 7 g
Sodium: 310 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 6 g
Carbohydrates: 18 g
https://diabeticgourmet.com/articles/diabetic-meals-10-healthy-soup-and-chowder-recipes/

Soup Special of the Day!……..Black Bean and Chorizo Soup

April 9, 2017 at 5:08 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , ,

This week’s Soup Special of the Day is a Black Bean and Chorizo Soup. The Soup is 180 calories and 12 net carbs per serving! It’s off one of the best Diabetic websites there is, Diabetic Gourmet Magazine website (http://diabeticgourmet.com/) The Black Bean Chorizo Soup is jut one of many delicious and diabetic friendly recipes you can find there. Check the site out for the latest Diabetes News, Tips, Recipes, and more!

 

 

Black Bean and Chorizo Soup

This hearty Black bean soup will warm you up on a cold day.

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk
*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.

Directions

1 – In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
2 – Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
3 – Garnish with buttermilk and chorizo.
Tip: If too thick, add more broth

Nutritional Information (Per Serving)
Calories: 180
Protein: 10g
Sodium: 310 mg
Cholesterol: 10 mg
Fat: 7g
Saturated Fat: 2g
Dietary Fiber: 6g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/1204.shtml

The Sunday Pizza – Texas Border Breakfast Pizza

April 3, 2016 at 5:22 AM | Posted in CooksRecipes, Sunday Pizza | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Sunday Pizza is a Texas Border Breakfast Pizza. You can serve this anytime of the day, Breakfast, Lunch, or Dinner! Salsa, Refried Beans, Onions, Chorizo, Spices, and Cheese make up this delicious Pizza! This one is from the CooksRecipes website which is stocked full of healthy and delicious recipes. http://www.cooksrecipes.com/index.html

 

 

Texas Border Breakfast PizzaCooksrecipes 2

Recipe Ingredients:

Dough:
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/2 cup warm water (105°F to 115°F)
4 cups unbleached high-gluten flour
1 tablespoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup warm water

Topping for each small pizza (6 pizzas total):
Medium salsa
1 tablespoon refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1 to 2 ounces lightly sautéed chorizo
1 scrambled egg
1 to 2 ounces Wisconsin Monterey Jack, shredded
1 to 2 ounces Wisconsin Sharp cheddar, shredded

Cooking Directions:

1 – To Make Dough: Dissolve yeast with 1/2 cup warm water, stir well, set aside. In a mixing bowl, combine flour, salt and ground pepper. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add additional 1/2 cup warm water. Knead dough in bowl until it comes together in a compact ball. Turn dough out of bowl onto work surface and knead for 5 to 6 minutes until dough is smooth and not sticky. Put 1 teaspoon olive oil in mixing bowl. Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic wrap and a kitchen towel and set in warm place to rise until double in bulk, about 1 1/2 hours.
2 – Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. Divide dough into 6 equal pieces (if not using all of the dough, extra can be wrapped and frozen). Roll each piece of dough into a circle 6 to 7-inches in diameter and about 1/8-inch thick.
3 – To Assemble Pizzas: Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: chorizo, scrambled egg, Monterey Jack and sharp cheddar cheese.
4 – Bake pizzas at 475°F (245°C) for 8 to 10 minutes until crust is brown and cheese starts to get brown and bubbly.
Makes 6 servings.

http://www.cooksrecipes.com/pizza_recipes/texas_border_breakfast_pizza_recipe.html

Low-Calorie Hearty Soup Recipes

March 3, 2016 at 6:28 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , ,

From the EatingWell website it’s Low-Calorie Hearty Soup Recipes. Delicious home made soups that will help slim you down! Find them all on the EatingWell website. http://www.eatingwell.com/

 
Low-Calorie Hearty Soup Recipes

Satisfying soups to help you slim down.EatingWell2
Soup is a great food that helps fill you up on fewer calories when you’re trying to lose weight. Using ingredients like lentils, chicken, quinoa and spinach, you can enjoy soup as your main meal and be satisfied. Try our recipes for Creamy Green Chile Chicken Soup, Mushroom-Beef Noodle Soup and Vegetarian Tortilla Soup for your next meal.

 

 

Chickpea, Chorizo & Spinach Soup
Chorizo lends this Mediterranean-inspired spinach soup recipe a smoky paprika flavor, and since the chorizo is sautéed first, much of the fat is drained away. Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, Mexican-style sausage by the same name…..

 
Quinoa Mushroom Soup
A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor. Serve with whole-wheat dinner rolls……

 
Creamy Green Chile Chicken Soup
Here’s a favorite Southwestern chicken soup recipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk…..

 

 

* Click the link below to get all the Low-Calorie Hearty Soup Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_hearty_soup_recipes

Saturday’s Chili – Beef and Chorizo Chili

January 9, 2016 at 5:57 AM | Posted in chili, CooksRecipes, Saturday's Chili | Leave a comment
Tags: , , , , , , , , , , ,

For this week’s Saturday’s Chili a Beef and Chorizo Chili. Be the hit of the tailgate party with a Beef and Chorizo Chili. Made with 95% lean ground beef and beef chorizo. You can find this recipe on one of my favorite recipe websites, CooksRecipes. Cooks has a great selection of recipes from all cuisines, check it out soon! http://www.cooksrecipes.com/index.html

 

Beef and Chorizo ChiliCooksrecipes 2

Beef and Chorizo ChiliThis delicious, Mexican-inspired chili is an excellent source of fiber, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of protein.

Recipe Ingredients:

Chili:
1 pound 95% lean ground beef
7 to 8 ounces beef chorizo
1 1/2 cups chopped white onions
2 to 4 medium serrano peppers, chopped
2 tablespoons ground ancho chili powder or regular chili powder
2 tablespoons masa harina or cornmeal
1 tablespoon dried Mexican or regular oregano leaves, crushed
1 teaspoon salt
2 (15-ounce) cans garbanzo beans or pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
Creamy Avocado Dressing: (optional)
1 medium ripe avocado
3/4 cup water
1/4 cup fresh lime juice
1 peeled clove garlic
1/2 teaspoon salt

Hot cooked rice for accompaniment (optional)

Suggested Toppings: Sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions (optional)

Cooking Directions:

1 – For Chili: Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.**
2 – Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
3 – Serve over rice with toppings, if desired.
4 – For Creamy Avocado Dressing: Cut avocado into chunks. Place avocado, water, lime juice, garlic and salt in blender container. Cover; process until smooth. (May be prepared up to 1 day ahead. Cover and refrigerate.)
Makes 4 to 6 servings.

*To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the peppers.

**Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Nutritional Information Per Serving (1/4 of recipe): 646 calories; 29 g fat (1 g saturated fat; 12 g monounsaturated fat); 119 mg cholesterol; 2455 mg sodium; 47 g carbohydrate; 8.8 g fiber; 5 g protein; 9.4 mg niacin; 0.8 mg vitamin B6; 3.2 mcg vitamin B12; 7 mg iron; 28.8 mcg selenium; 7.8 mg zinc.

 

http://www.cooksrecipes.com/soup/beef_and_chorizo_chili_recipe.html

Corn and Chorizo Hash

July 19, 2014 at 5:45 AM | Posted in PBS | 1 Comment
Tags: , , , , , , , , ,

I love a good Breakfast to start the day. And here’s a recipe to start your day off right, Corn and Chorizo Hash. It comes from one of my favorite sites, the PBS website. The link to the recipe is at the end of the post. http://www.pbs.org/food/

 

Corn and Chorizo Hash
Chorizo is a spicy Spanish sausage. Combine it with corn, potatoes, and a fried egg to create a savory dish versatile enough to enjoy anytime.

 

Corn and Chorizo HashPBS3

 

Ingredients
1 tablespoons olive oil, plus more for frying eggs
3/4 pound small waxy potatoes, diced
1 shallot, minced
Salt
Pepper
1 garlic clove, minced
3 ounces spicy chorizo, crumbled
2 ears of corn, kernels cut off
1/2 teaspoon sweet paprika
2 green onions, thinly sliced
2 to 3 large eggs

 

Directions
1 – In a large sauté pan, heat the olive oil over medium heat. When the oil is hot, add the diced potato, minced shallot and a few pinches of salt and pepper. Give it a good stir and cover the pan; cook the potatoes for about 5 to 10 minutes until the potatoes are very al dente. Note: be sure to mix the potatoes every so often to prevent them from sticking to the bottom of the pan.
2 – Mix in the minced garlic and crumbled chorizo and cook for an additional few minutes. Next, add the kernels of corn and cook for 2 to 3 minutes more. Sprinkle in the sweet paprika and add the green onion; give the entire hash a good toss. Adjust the salt, pepper or any other seasoning to your liking. Also, make sure to taste a piece of potato to make sure it’s completely cooked. Turn off the heat and cover the pan while you fry up the eggs.
3 – In a small saucepan, add a few tablespoons of olive oil. Heat the oil over high heat and when the oil is ready, slowly add the egg and fry until edges are crispy and yolk is over-easy. Set that egg aside and repeat with remaining egg(s).
4 – Divide hash amongst plates and top with the fried egg. Garnish egg with a sprinkling of salt and pepper.
Yield: 2-3 servings

 

 

http://www.pbs.org/food/fresh-tastes/corn-chorizo-hash/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main3&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes/

One of America’s Favorites – Chorizo

July 14, 2014 at 7:15 AM | Posted in One of America's Favorites | 4 Comments
Tags: , , , ,
Spanish chorizo

Spanish chorizo

Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavour to other dishes. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão).

Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum family, used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain.

Chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider, other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground (minced) beef or pork.

Spanish-style tapas bars that serve traditional Spanish-style chorizo have gained in popularity in recent years, and now appear in many large cities throughout North America and in parts of Europe.

 

 

 
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs and other ingredients. For example, Pamplona-style chorizo is a thicker sausage with the meat more finely ground. Among the varieties is chorizo Riojano from the La Rioja region; and has PGI protection within the EU.

Chorizo comes in short, long, hard and soft varieties; the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case.

As well as chorizo, Spain also produces many other varieties of pork elaborations, such as lomo embuchado or salchichón, cured and air-dried in a similar way. Lomo is a lean, cured meat to slice, made from the loin of the pig, which is marinated and then air-dried. Salchichón is another cured sausage without the pimentón seasoning of chorizo, but flavoured with black peppercorns instead.

Depending on the variety, chorizo can be eaten sliced without further cooking, sometimes sliced in a sandwich, or barbecued, fried or baked alongside other foodstuffs, and is also an ingredient in several dishes where it accompanies beans, such as fabada or cocido madrileño. The version of these dishes con todos los sacramentos (with all the trimmings, literally sacraments) adds to chorizo other preserved meats such as tocino (cured bacon) and morcilla (blood sausage).

 

 

 

A variety of Portuguese chouriços

A variety of Portuguese chouriços

Portuguese chouriço is made (at least) with pork, fat, wine, paprika, garlic and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, differing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço – cozido à portuguesa and feijoada are just two of them.

A popular way to prepare chouriço is partially sliced and flame-cooked over alcohol at the table (chouriço à bombeiro). Special glazed earthenware dishes with a lattice top are used for this purpose.

In Portugal, there is also a blood chouriço (chouriço de sangue) similar to the black pudding, amongst many other types of enchidos (Spanish: embutido), such as alheira, linguiça, morcela, farinheira, chouriço de Vinho, chouriço de ossos, chourição, cacholeira, paia, paio, paiola, paiote and tripa enfarinhada.

 

 

 
Based on the uncooked Spanish chorizo fresco, the Mexican versions of chorizo are made from fatty pork (however, beef, venison, kosher, and even vegan versions are known). The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, and is not frequently found in Europe. Chorizo and longaniza are not considered the same thing in Mexico.

The area of Toluca, Mexico, known as the capital of chorizo outside of the Iberian Peninsula, specializes in “green” chorizo, which is made with tomatillo, cilantro, chili peppers, garlic or a combination of these. The green chorizo recipe is native to Toluca. Most Mexican chorizo is a deep reddish color, and is largely available in two varieties, fresh and dried, though fresh is much more common. Quality chorizo is made from good cuts of pork stuffed in natural casings, while some of the cheapest commercial styles use variety meats[8] stuffed in inedible plastic casing to resemble sausage links. Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef. A common alternative recipe does not involve casings: ground pork and beef are cured overnight with a little vinegar and a lot of chili powder. Served for breakfast, lunch, or dinner, it has the fine mince-texture mentioned above, and is quite intense in flavor.

In Mexico, restaurants and food stands make tacos, queso fundido (or choriqueso), burritos, and tortas with cooked chorizo, and it is also a popular pizza topping. Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos, tacos and taquitos. A popular Mexican recipe in which chorizo is used as an ingredient is to combine it with pinto or black refried beans. This is done by simply frying the chorizo and then combining it with refried beans. This combination is often used in tortas as a spread, or as a side dish where plain refried beans would normally be served. In Mexico, chorizo is also used to make the popular appetizer chorizo con queso (or choriqueso), which is small pieces of chorizo served in or on melted cheese, and eaten with small corn tortillas. In heavily Mexican parts of the United States, a popular filling for breakfast tacos is chorizo con papas, or diced potatoes sautéed until soft with chorizo mixed in.

 

 

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Jono & Jules do food & wine

Two foodies and lovers of wine in Dublin.

rosauerskitchen.wordpress.com/

Spread a little aloha around the inland northwest

Life With A Baker

our journey to discovering living a healthy lifestyle

Erin, Get Your Pen

Writing, Teaching, and Life in Stitches

The Tipsy Housewife

Inspiration for Domestication

Gitta's Kitchen

Simple and delicious recipes for your family!

The Rose Table

Savoring life's pleasures.

Blood, Fire and the Pillars of Smoke

Live Fire Cooking & More

To all the meals I've cooked before

An open love letter to all the meals I've lovingly prepared and enjoyed

midwestsimple

Just another WordPress.com site

SouthernVegan

Recipes and tips to help fellow vegans survive and thrive in the South.

It's Thyme to Eat!

A Poor PhD Student's Guide to Making Delicious Food

Simply Well

Health and Wellness Blog Posts for a Healthy You. Recipes, health tips, easy-to-read posts.

Growing Up Texas

small towns with big hearts

My Latina Table

Recipes, Tips, and Much More

Bacon is a Food Group

Real food, real flavor, real bacon

e2 bakes brooklyn

sweets & sass from a baking brooklynite.