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Entries tagged with 'chorizo'

How to Make Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Daniel Gritzer 15 comments

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. More

Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Serious Eats Daniel Gritzer 2 comments

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. More

Potato-Chorizo Sopes With Avocado Crema

Serious Eats Lauren Rothman Post a comment

One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings. More

Spicy Chorizo and Pinto Bean Chili

Serious Eats J. Kenji López-Alt 7 comments

Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer. More

Sloppy Chori-Joes (Chorizo Sloppy Joes)

J. Kenji López-Alt 8 comments

I can't say that I've eaten tons of sloppy joes since my childhood, but I've been known to open the odd can of Manwich from time to time, and to be completely honest, it's usually a disappointment, much in the way that watching re-runs of He-Man makes me realize that cartoons weren't actually better when I was a kid—I was just less discerning. Seeing as I still had a ton of chorizo leftover from making tacos, I wondered if it'd make a good base for some homemade sloppy joes. Man, does it ever! More

Sloppy Chori-Joes (Chorizo Sloppy Joes)

Serious Eats J. Kenji López-Alt 2 comments

Spicy chorizo sautéd with avocado and poblano peppers makes for a flavor-packed, adult-friendly upgrade to standard sloppy joes while still maintaining the sweet and savory quality that makes the originals so darn delicious. Once you've got the chorizo on hand, this recipe comes together in under 30 minutes. More

Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika

Serious Eats J. Kenji López-Alt Post a comment

Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika. More

The Food Lab Rapido: Mexican Chorizo Tacos

The Food Lab J. Kenji López-Alt 3 comments

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft, warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

Easy Mexican Chorizo Tacos

Serious Eats J. Kenji López-Alt 5 comments

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs

Serious Eats J. Kenji López-Alt 8 comments

Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day. More

Portuguese Baked Eggs With Chorizo and Ricotta

Serious Eats Jennifer Olvera 3 comments

Spicy, welcoming and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night. More

Chorizo, Mushroom, and Onion Queso

Serious Eats Joshua Bousel 6 comments

Chorizo and mushrooms give this stringy queso a great spicy and earthy flavor. More

Dinner Tonight: Couscous With Roasted Butternut Squash, Apple, and Chorizo

Dinner Tonight Nick Kindelsperger Post a comment

Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal. More

Couscous With Roasted Butternut Squash, Apple, and Chorizo

Serious Eats Nick Kindelsperger 2 comments

Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal. More

Easy Fresh Mexican Chorizo

Serious Eats J. Kenji López-Alt Post a comment

This recipe makes a pound and a half of bulk fresh Mexican chorizo-style sausage to be used as a base ingredient for tacos, chilies, enchiladas, nachos, and many other Mexican preparations. The achiote gives the meat a deep red color, but it is totally optional. More

Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

Serious Eats J. Kenji López-Alt Post a comment

Tender poached eggs served with a ragout of corn, chorizo, scallions, and basil, and topped with brioche croutons toasted in chorizo oil. More

Dinner Tonight: Potato, Chorizo, and Spinach Tacos

Dinner Tonight Nick Kindelsperger 1 comment

This dish started its life as potato and chorizo tacos, a dish I've eaten dozens and dozens of times. But for some unexplained reason, halfway through my last batch I decided that it needed something extra, and before I quite realized what I was doing, I dumped in an incredible amount of spinach. More

Potato, Chorizo, and Spinach Tacos

Serious Eats Nick Kindelsperger 2 comments

These tacos are distinguished by bits of browned chorizo, which adds both spice and depth. A sprinkling of salty, crumbly cheese and a squeeze of lime helps open up the flavors. More

Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg

Serious Eats J. Kenji López-Alt 6 comments

Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top. More

Tater Tots x Nachos = Totchos

J. Kenji López-Alt 24 comments

There are some mashups so gut-wrenchingly glorious, so decadently delicious, so damn greasy, that they deserve to be tasted, tested, improved, written about, modified, expanded, contracted, broken down, reassembled, broken down again, and possibly reassembled (after lunch) until they've finally emerged in their ultimate form. Totchos are one of them. More

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