What else to do with Mexican chorizo?
Any ideas besides mixing with scrambled eggs? That don't involve any other meats? Soup could be ok, but with what?
My mind fails me, and any help is much appreciated.
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20 Comments:
You could use it in paella. Or to enhance some greens - like radicchio or kale. I've also seen slices of white bread, slightly toasted, with a smear of very dark bittersweet chocolate topped with a thin slice of chorizo. It sounds weird but it works.
unarata at 12:36AM on 09/06/08
Mexican Fried Rice? You could brown it, add onion, garlic, bell pepper, tomato sauce, then cooked rice. Then maybe cilantro, black olives, and the requisite peas and carrots?
hungryinhouston at 12:47AM on 09/06/08
With pinto beans over rice as a kind of Mexican beans and rice?
Make a Mexican pizza or a quesadilla on a tortilla with some queso fresco and salsa?
Tokyorosa at 1:21AM on 09/06/08
Make Gumbo or Jambalaya. You could butterfly it, throw it in the oven or grill, then add cheese till it melts, put it on a hogie roll and add your favorite condiments. Or you could throw in oven/grill, add cheese till melts, then put it on a tortilla along with hash brown potatoes, scrambled eggs, add your favorite condiments, wrap like a buritto and dig in. For my condiment selection for the above 2 sandwichs I would add onions, jalepeno peppers, sour cream and salsa.
pjracz10 at 3:29AM on 09/06/08
Fajitas.
Tacos.
Cassaendra at 5:38AM on 09/06/08
Do Chorizo and Clams. Break up the chorizo and brown it, then toss in some minced garlic, S&P and clams. Mix thoroughly, add some white wine, cover and steam the clams about 10 minutes. Add some chopped parsley or cilantro, mix well and serve.
therealchiffonade at 7:37AM on 09/06/08
These are a big hit whenever I serve them.
STUFFED MUSHROOMS
1 container large mushrooms about 15-18)
8 oz. chorizo sausage
1/2 roll Ritz crackers, crushed
2 chicken bouillon cubes
1 med. onion, chopped fine
3-4 T butter
3 Tbs. chopped flat leaf parsley
2-3 cloves garlic chopped
salt to taste
Wash mushrooms, separate caps from stems. Dice stems into small
pieces.
Remove chorizo from casing. Saute until done, crumbling as you go. You don't want any large lumps.
Melt butter in skillet, add onions, garlic, and stems and saute until clear. Add chorizo and saute for about 1-2 minutes.
Mix bouillon cups with about 1 c. water. When dissolved, add to
onions and chorizo (reserve about 1/2 c. of broth). Add Ritz
cracker crumbs and spices. Mix well.
Stuff caps with mixture. (I add stuffing to the point that it's
starting to fall out.) Put mushrooms in a baking pan. If I have
leftover stuffing, I just add it to the pan. Pour in remaining
broth. Bake at 350 degrees for 15-20 minutes.
grampart at 8:22AM on 09/06/08
Chorizo and potatoes are my favorite, I know its also sort of breakfasty, but it makes for an awesome burrito. Chorizo and beans, and or cheese are also good both on their own or as burrito fillings. The other thing we would have at home is Chorizo empanadas. (Chorizo with eggs, beans, potato or cheese filling).
And as a child, I combined my two favorite foods, chorizo and instant ramen noodles. I don't eat it anymore, but I remember eating that alot.
blankplate at 9:43AM on 09/06/08
Chorizo as a base for chili..
Markbb at 9:48AM on 09/06/08
stuff it inside a roast and make a boliche. (bo-lee-chi). let me know here if you need a recipe. mmmmmm good. oops that involves other meat.
How about a spanish/cuban bean soup? That's yummy, too. Thats the two most popular dishes i know of here in central fla.
nightmoon at 10:15AM on 09/06/08
Wow, so many thoughts. Is there really Mexican chorizo out there that can be sliced and/or grilled? I never encountered any that firm, but it's an intriguing idea.
Those mushrooms sound outrageously good, and if my chorizo doesn't end up inside a mushroom this week, it will happen soon (my mother, for instance, would love those).
Chorizo and potatoes sounds more likely given my time constraints this week, but making some sort of overblown Mexican rice is also possible. My thought last night was to cook it up with a batch a fideo. Has anyone made or eaten this?
The chili sounds good too, but my husband thinks chili is gross, sadly. He also dislikes foods wrapped in tortillas (he's not from around here).
renzata at 11:01AM on 09/06/08
Tortilla soup! I make roughly this one: http://tinyurl.com/6ghakp
heelsonbricks at 11:37AM on 09/06/08
Mexican chorizo is a staple at my house. It's really good with fried potatoes or you can mix it in with boiled potatoes and make burritos. Also, you can make mashed potatoes and add the cooked chorizo to it then put it in rolled up tortillas and fry them, like taquitos, but I think they're called "floutas." Also, one of my favorite comfort foods growing up was a pot of homemade beans mixed with chorizo. We called them, "chili beans" and to this day, it's still one of my favorite meals to eat at my parents house.
PumpkinBear at 5:57PM on 09/06/08
@pumpkinbear, it's spelled flautas. they're usually longer than taquitos, but otherwise very similar :)
@renzata, my MIL makes a bangin' fideo...the whole family wolfs it down whenever she serves it. i, unfortunately, do not have her recipe, or her knack for mexican cooking :( .
billyburgwife at 7:40PM on 09/06/08
I use chorizo in my black bean soup...it's not a traditional black bean soup, but people go crazy for it...
I sautee the chorizo with onions, celery and carrots, I season woith cumin, corriander & black pepper(no salt cuz the chorizo is salty enough). Add chicken stock, broth or water (whatever I have on hand), black beans and more cumin & corriander...after it's been cooking for a while I add fresh cilantro...
For a topping, I mix greek yogurt with cumin, salt and finely chopped fresh cilantro...
KateRuby at 10:27AM on 09/07/08
There is two kinds of chorizo, that I know of. One is a firm sausage very much like polish, etc. and I would think that kind of Chorizo would be good in anything you would put polish,etc.in. The other chorizo, is soft, it needs to be put with something that can soak up the oil in it, thats why eggs, potatoes,do well. I would think chile, or rice would be good, they could soak up that oil. Soft chorizo is definately my favorite.......
cocoloco at 11:26AM on 09/07/08
I made stuffed peppers, and they came out wonderfully tasty! (if I do say so myself):
stuffed peppers recipe.
Some people suggested mixing it with pinto beans. I also browned some in a skillet and added it to some lentils I'd made. Also wonderful.
gregturner at 1:56PM on 09/07/08
I no longer eat meat, but back when I did, I remember Mexican Chorizo made awesome Nachos!
Brownie at 2:50PM on 09/07/08
Heck, I've had some Mexican chorizo that I've been trying to figure out what to do with, too. I've used it for kale soup in the past, but the black bean soup would be great, too. Thanks @KateRuby. And next, I'll try the stuffed peppers, @gregturner!
wookie at 3:46PM on 09/07/08
Chorizo chili? I have died and gone to heaven, thank you Markbb.
nightowl at 3:15PM on 09/09/08