Showing posts with label chorizo. Show all posts
Discadas are a type of Mexican stir-fry that is traditionally prepared in a large disco (plow disc)--also known as a cowboy wok--over an open flame.


How to Make Mexican Discada - lacocinadeleslie.com

Continuing with my A to Z Recipe Challenge, today's recipe is brought to you by the letter D and this Discada Norteña. Discadas are a meat lover's dream made with a little bit of everything from bacon to spicy Mexican chorizo to steak, pork chops, ham, and hot dogs. There are also a few veggies like onion, bell pepper, serrano chiles, tomato, and garlic added to the mix. And to finish it all off we add Mexican beer and Clamato, with a splash of Worcestershire sauce and Jugo Maggi (a seasoning sauce also used to make Micheladas).

Discada #AtoZrecipechallenge

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Refried black beans, spicy chorizo, and pickled jalapeños give this pizza a tasty Mexican twist!


Black Bean and Chorizo Pizza - lacocinadeleslie.com

B is for Black Bean & Chorizo Pizza! The last time I made this pizza my family declared it to be their all-time favorite and the best pizza I've ever made.

Black Bean and Chorizo Pizza #AtoZrecipechallenge

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Spicy Mexican chorizo with nopales topped with loads of ooey, gooey melted queso fresco and queso Oaxaca.


Queso Fundido - lacocinadeleslie.com

Are your ready for some football? Or better yet, are you ready some finger-lickin' good game day eats?! Then you are in the right place, because this month for She Made/Ella Hace my friend Heather, from All Roads Lead to the Kitchen are serving up super appetizers to enjoy while watching the big game. Heather is serving up Bacon-Wrapped Water Chestnuts, while I am sharing a delicious Queso Fundido de Chorizo con Nopales.

Queso Fundido de Chorizo con Nopales {She Made/Ella Hace}

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Sopes are one of my favorite traditional Mexican antojitos (street foods). Loaded with delicious fillings like Refried Beans, chorizo, shredded beef, pork or chicken, or a variety of guisados like Picadillo, Pork Chile Colorado, and/or Rajas con Crema (just to name a few). But why stop there?! Sopes can also be topped with shredded lettuce, crumbled queso fresco, Mexican crema, and a variety of fiery salsas for an irresistible treat. For those of you unfamiliar with Mexican sopes the base is like a thick handmade corn tortilla with a small border to keep the yummy fillings from spilling out. And like tacos and tostadas, sopes are eaten with your hands. Traditionally sopes are fried in manteca (lard) before adding the fillings, but vegetable oil works just as well and that is how I prefer to fry my sopes.


How to Make Mexican Sopes (Como hacer sopes mexicanos) - lacocinadeleslie.com


How to Make Mexican Sopes (Sopes de Frijoles y Chorizo)

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Dip into the creamy goodness of a spicy homemade bean dip made with chorizo, pinto beans, green chiles, cumin, and cream cheese.


Homemade Chorizo Bean Dip - lacocinadeleslie.com

There's nothing my kids love more on a Friday night than eating dinner huddled together in the living room watching a movie on Netflix. Some nights we order pizza, and other nights we only want to snack on bowls of buttery popcorn topped with lime juice and bottled hot sauce. But every once in a while I like to surprise Alf (Hubby) and the kiddies with a big tray of tortillas chips and an array of our favorite dips like Chile de Molcajete (roasted tomatilla & arbol chile salsa), Guacamole, and this creamy Chorizo Bean Dip.

If you like the classic combination of beans and chorizo, then you'll love this homemade bean dip made with green chiles, Mexican chorizo, and cream cheese. You'll never buy canned bean dip again once you see how easy it to make your own.

Chorizo Bean Dip with Jalapeños - lacocinadeleslie.com

Chorizo Bean Dip 
lacocinadeleslie.com

Ingredients:

  • 2 tablespoons vegetable oil 
  • 1/2 medium onion, finely chopped
  • 2 fresh serrano chiles, finely chopped  
  • 6 to 8 oz. Mexican chorizo, casings removed
  • 1 clove garlic, minced
  • 3 roma tomatoes, finely chopped 
  • 3 cups cooked pinto beans, drained 
  • 1 cup bean broth
  • 1/2 teaspoon ground cumin
  • 3 oz. cream cheese, softened
  • 1/4 cup Mexican crema or sour cream  
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded queso Oaxaca or mozzarella cheese
  • Chopped pickled jalapeños (optional) 
  • Chopped cilantro
  • Tortilla chips  



Directions:
Heat the vegetable oil in a large skillet over medium-high heat. Saute onion and serrano chiles for 2 to 3 minutes, stirring occasionally, until the onion is soft and transparent. Add the chorizo, breaking it up with the back of a wooden spoon, and let brown until fully cooked. Stir in the garlic, tomatoes, cooked pinto beans, and bean broth. Once the mixture starts to boil, reduce heat to low. Using a potato masher, mash the pinto beans until desired consistency; season with the ground cumin and salt as needed. Stir in the cream cheese, Mexican crema, and mild cheddar cheese until completely melted. Remove from heat.

To serve, ladle dip into a large serving bowl; top beans with shredded Oaxaca or mozzarella cheese, chopped cilantro, and pickled jalapeño peppers. Serve with plenty of tortilla chips. Enjoy!

 Receta en español 

Pinto Bean Dip with Chorizo - lacocinadeleslie.com

















Chorizo Bean Dip

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I am so excited about this week's #SundaySupper theme (hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva) because it includes my all-time favorite vegetable in the whole wide world... Zucchini! Actually it's a Squash Fest, which includes all types of squash like acorn and butternut squash, and also pumpkin (which I adore), but for me it's all about zucchini. It's such a versatile squash, and it's subtle flavor works so well with just about anything, be it sweet or savory.

Now as much as I love zucchini, not everyone in my family feels the same way. (Gasp!) My girls share my love for zucchini, but Hubby and our boys, will only eat zucchini if it's battered and fried (fried zucchini), breaded and baked (zucchini fries), or as part of a dessert. They also eat it in my Homemade Bolognese Sauce, but since I sneak it in there, they have no idea they're eating zucchini. The only time I've seen Hubby and my boys excited to eat zucchini is when I stuff it with Mexican chorizo. They're love for spicy Mexican chorizo combined together with my love for fresh zucchini makes us all one very happy family. And I'm sure you'll be just as happy when you try these Chorizo Stuffed Zucchini.

Chorizo Stuffed Zucchini - lacocinadeleslie.com

Chorizo Stuffed Zucchini #SundaySupper

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This week for #SundaySupper we are cooking up recipes inspired by Sara Moulton's Everyday Family Dinners cookbook.  Sara Moulton will be speaking at the First Annual Food and Wine Conference (July 19-21), hosted by #SundaySupper founder & creator, Isabel from Family Foodie.

I have been a long-time Sara Moulton fan since I first discovered the Food Network some 15+ years ago.  I watched her show, Cooking Live, religiously.  To this day, I still remember and use some of the secrets/tips I learned from watching Sara's show.  (Like adding grated onion to my hamburger meat and actually grating the onion over the meat because the juice from the onion is what really adds the flavor for a tastier burger.)

The recipe I chose is one my whole family loves...Chorizo Stuffed Mushrooms.  We make them EVERY time we go to el rancho (the family ranch).  What I love about these Chorizo Mushroom Bites, aside from their great taste, is how easy they are to make.  Mushrooms, chorizo, and cheese...that's it.  Just three ingredients.   We usually throw them on the grill, but you can also bake or broil them in your oven.  I've even baked them in my handy dandy toaster oven.   Just be sure to make these when there is a crowd around to help you eat them, otherwise you'll end up eating them all by yourself because they're that good.


Chorizo Mushroom Bites
(Recipe inspired by Sara Moulton's Everyday Family Dinners)

Ingredients:
  • 8 oz. white button or cremini mushrooms, stems removed
  • 6 oz. chorizo (pork, beef, or even soy) 
  • Manchego cheese, sliced or grated (you can also use Queso Fresco or a mild cheddar) 
Directions: 
Remove casing from chorizo.  Crumble chorizo into non-stick skillet and cook over medium heat until fully cooked.  (Chorizo turns a dark red when done.)  Let cool slightly.


Wipe mushrooms with a paper towel to clean off any excess dirt.  Lightly sprinkle the inside of the mushrooms with salt. Fill each mushroom cap with 1 to 2 teaspoons of cooked chorizo.  Arrange stuffed mushrooms on a lightly greased baking sheet.  


Top Chorizo Stuffed Mushrooms with cheese.


Grill, broil, or bake in an oven at 350°F for about 10 minutes or until the cheese has completely melted and turns a light golden brown.


You can enjoy these Chorizo Mushroom Bites as is, or serve with your favorite salsa.  Enjoy!!!


 *Recipe yields 15 to 20 Chorizo Mushroom Bites.

We are so excited for this event and want to share recipes from Sara Moulton's Everyday Family Dinners with all of you. Join the chat and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook. Follow Sara Moulton and her recipes on www.saramoulton.com | Facebook |Twitter
Sunday Supper


Breakfast for Dinner:
Family Dinners:
Spectacular Sides and Salads:
Don’t Skip Desserts and Drinks:

</ul>Food and Wine Conference logo
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.



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**Disclaimer: This post contains an Amazon Affiliates link. If you click on the link and make a purchase on Amazon.com, I earn a small percentage.

Chorizo Mushroom Bites #SundaySupper (w/ Sara Moulton)

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Feliz Día del Padre!  Today for #SundaySupper we're celebrating Father's Day.  Since I happen to be married to one of the awesomest (yes, that a word in my dictionary) dads ever, I thought I'd share another of his all-time favorites...Chorizo Burgers!

But before I get into the recipe, I want to share a little something about my Hubby.  Like I said, he's an amazing father and a wonderful husband, but he's what you'd call a picky eater. (At least that's what he thinks.)  If prompted, he'll tell you he doesn't like cheese, pasta, seafood, chocolate, and a long list of other ingredients I can't remember at the moment.  But at the very top of his list is...CHORIZO!  (Gasp!)  He's lucky we were already married when he shared that little tidbit of information.  I couldn't believe my ears when he told me.  How could he not like chorizo?  I've been in love with the stuff since I first tasted it, way back when I was 4 years old.  It's how I learned to speak Spanish!

It wasn't easy, but I was determined not to let this chorizo thing affect our marriage.  We were newlyweds, which to me meant that I had a lifetime to change Hubby's mind about chorizo.  After a few months of marriage, I started to notice something else about my Hubby.  For a man who claimed to be such a picky eater, he sure spent a lot of time eating the very foods he claimed to not like, including chorizo.

Turns out Hubby's not as picky an eater after all!  Which is great, because otherwise we may not have ever discovered these tasty Chorizo Burgers.        

The base of this recipe is the Homemade Chorizo recipe from The Homesick Texan I shared a couple of years ago.  Don't let the words "homemade chorizo" intimidate you.  It's really not that hard to make.  The hardest part, for me, is waiting for the chorizo to set overnight to allow the flavors to intensify.  After that, all you have to do is shape the chorizo into patties, fry 'em up, top them with queso fresco and caramelized onions and you are good to go.  And if you want an even tastier burger, try topping your Chorizo Burger with a fried egg.  It is heaven on a hamburger bun!  


Chorizo Burgers
Chorizo recipe from The Homesick Texan by Lisa Fink

For the chorizo:
  • 2 dried guajillo chilies
  • 2 dried ancho chilies
  • 2 to 4 tablespoons apple cider vinegar
  • 1/4 medium onion
  • 4 cloves garlic
  • 1 pound ground pork (with at least 20% fat)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • !/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt

For the burgers: 
  • 2 large onions, sliced
  • Queso Fresco, Manchego cheese, or mild cheddar
  • Hamburger buns
  • Eggs (optional, but highly recommended) 

Directions:
In a small skillet over high heat, toast the dried chilies on each side for about 10 seconds.  Fill the skillet with about 2 cups of water to cover the chilies.  Bring the water to a boil, then turn off heat.  Let the chilies soak for about 10 minutes or until really soft.  Remove the stems and seeds from the chilies. 

 Puree the chilies in a blender with the onion, garlic, and 2 tablespoons of the apple cider vinegar, adding more vinegar if necessary.  (The puree should be about the same consistency of ketchup.)  

 Add the chili puree to the ground pork, along with all of the spices and salt.  Mix well.  Cover with plastic wrap and refrigerate for atleast one hour.  (I recommend refrigerating the chorizo overnight, so the flavors have a chance to meld giving the chorizo a stronger, more intense flavor.)

Once your chorizo is made, but before you start on your burgers, let's caramelize some onions.  

 Heat 2 tablespoons of olive oil in a medium skillet over high heat.  Add the onion and saute for about 2 minutes, stirring constantly.  Reduce heat to low and continue cooking, stirring occasionally, until the onions have caramelized; set aside. 

 Now let's make some burgers! 

 Shape the chorizo into 6 patties.  Heat 2 to 3 tablespoons of vegetable oil in a large skillet or griddle over medium heat.  Brown the patties for 6 to 8 minutes on each side until completely cooked.  Top each patty with a couple of slices of queso fresco.    

Serve chorizo patties on a lightly toasted hamburger bun.  Top with caramelized onions and a fried egg.  Enjoy!!!



For more delicious Father's Day dishes, check out the #SundaySupper line-up.

Dad’s Favorite Main Dishes: 
Dad’s Favorite Appetizers and Sides: 
Dad’s Favorite Desserts
Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

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*Disclaimer: This post contains an Amazon Affiliates link.  If you click on the link and purchase something from Amazon, I earn a small percentage.  

Homemade Chorizo Burgers #SundaySupper

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I have been in love with chorizo ever since the summer my grandmother sent me to Mexico to learn Spanish when I was 4 years old.  Whether it be served with scrambled eggs for breakfast, mixed with beans or potatoes and wrapped inside a warm flour tortilla for lunch, crumbled on top my favorite Mexican Pizza  for dinner, or grilled at El Rancho during one of our big family cook-outs, chorizo continues to be one of my favorite meats ever.  So, when Heather (Girlichef) suggested that we cook with chorizo for this month's edition of She Made/Ella Hace, I couldn't have been happier!

And I knew just the recipe I wanted to try...The Homesick Texan's Chorizo & Asadero Cheese Bread.  Spicy pieces of chorizo, Asadero & Manchego cheese, and smoky bits of chipotle chilies, all wrapped in a soft, buttery dough...Sigh!  It's everything I love in one savory loaf of bread.   



Cheesy Chorizo Bread
(recipe slightly adapted from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:
  • 1 packet yeast
  • 1/4 cup warm water
  • 1/4 cup butter
  • 1 cup whole milk
  • 1 large egg
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 pound Mexican Chorizo, crumbled and cooked
  • 1 to 2 canned chipotles, finely chopped
  • 1-1/2 cup grated Asadero cheese
  • 1 cup grated Manchego cheese

Directions:
Dissolve the yeast in the warm water in a large bowl; set aside.  Melt the butter in a small saucepan over medium heat.  Stir in the milk and the egg; whisk until well combined.  Pour the milk mixture into the yeast mixture; whisk until well combined.  Add the flour and salt to the liquids and stir until all of the flour has been incorporated. 


Knead the dough on a generously floured surface until smooth and elastic.  (About 5 minutes.)  Place the dough in a greased bowl; cover and let the dough proof (rise) for about 90 minutes or until double in size.   



Roll out dough onto a lightly floured surface to a 9 x 15-inch rectangle.  Sprinkle the chorizo and chopped chipotles all over the dough.  Top with 1 cup of the grated Asadero cheese and the Manchego cheese.  



Starting from the short end, roll up the dough tightly, like you would with cinnamon rolls.  Place the dough seam-side down in a greased 9 x 5-inch loaf pan.  Cover and let rise again for about an hour, or until the dough has passed a little over the top of the pan. 


Preheat the oven to 400F.  Brush the top of the loaf with melted butter, then top with the remaining Asadero cheese. Bake for 35 to 40 minutes or until the dough has turned a golden brown and sounds hollow when tapped.  Enjoy!!!    


Be sure to visit Girlichef's Blog to check out her Chorizo Verde AND Chorizo Stuffed Jalapeño Peppers.  


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Also sharing this recipe with BYOB
BYOB 125 x 125


Cheesy Chorizo Bread {She Made/Ella Hace}

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I used to think that BBQ Chicken Pizza topped with slices of red onion and chopped cilantro was my favorite pizza.

Coming in at a very close second place was Veggie Pizza topped with zucchini, tomato, mushrooms, olives and bell peppers.

But after making this pizza with Homemade Chorizo and sliced jalapeño peppers, I have a new all-time favorite that I like to call Mexican Pizza.

And to make it even more Mexican, I baked it on a cast iron comal (griddle), which results in a crispier  crust.


Mexican Pizza



Mexican Pizza

Ingredients:
  • Pizza Dough  (I like to use Quick Beer Pizza Dough)
  • 1/4 to 1/3 cup tomato sauce or jarred salsa
  • 6 to 8oz. Mexican Chorizo, cooked
  • Canned Jalapeño slices
  • Asadero or Oaxaca Cheese or Queso Fresco (or a Mexican cheese blend)

Directions:
Preheat oven to 375F.  Grease a pizza pan or cast iron comal with vegetable oil; set aside.  Roll out your pizza dough on a lightly floured surface; transfer dough to pizza pan.  Spread tomato sauce over the pizza dough.  Top with the cooked Chorizo.


Mexican Pizza Prep 1


Top with canned jalapeño slices.


Mexican Pizza Prep 2



And last, but not least, follow with a layer of lots of shredded cheese.  Bake at 375F for about 20 minutes or until the cheese has melted and the crust has turned a light golden brown.

Mexican Pizza Prep 3



Top with your choice of bottled hot sauce, Chile de Molcajete or Homemade Red Pepper Flakes.  Enjoy!!!

Mexican Pizza 2


What's your favorite pizza?


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Mexican Pizza

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Some of my earliest childhood memories are of watching my grandmother work her magic in the kitchen.

She'd add a little of this.

A handful of that.

And just a pinch of this other thing para que le de sabor (to give it flavor).

Gramm cooked like most Mexican grandmothers.  She never measured anything and she almost never followed a recipe. 

I say "almost" because there was this one tiny, crumpled piece of paper that she'd pull out of an old briefcase on very special occasions.  Gramm and my Tia Jessie, Gramm's sister-in-law, were the only ones allowed to look at whatever was written on that special piece of paper.  I once caught a glimpse of it out of the corner of my eye.  The only words I was able to make out were: Comino (cumin), Chile en Polvo (chili powder) and Vinagre (vinager).

Seeing as it was just an old recipe and not a deep, dark family secret or a map to a hidden treasure, I never tried to sneak another peek at that piece of paper.

Oh, if I could turn back time.

Years later, I realized that what was written on that old, stained, crumpled piece of paper was Gramm's "secret" recipe for her mouth-watering chorizo.

Gramm's Chorizo was spicy, without being hot, and slightly tangy.

It's the one family recipe I've spent years wishing I had.

And now, thanks to The Homesick Texan Cookbook, I've finally found it.


homemade chorizo 2

Mexican Red Chorizo
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:
  • 2 dried guajillo chilies
  • 2 dried ancho chilies
  • 2 to 4 tablespoons apple cider vinegar
  • 1/4 medium onion
  • 4 cloves garlic
  • 1 pound ground pork (with at least 20% fat)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • !/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt

Directions:
In a small skillet over high heat, toast the dried chilies on each side for about 10 seconds.  Fill the skillet with enough water (about 2 cups) to cover the chilies.  Bring the water to a boil, then turn off heat.  Let the chilies soak for about 20 minutes or until really soft.

Roasting dried peppers


Place the chilies in a blender with the onion and garlic.  Add 2 tablespoons of the apple cider vinegar and puree until smooth, adding more apple cider vinegar or water if needed.  The chile puree should be the consistency of ketchup. 

Dried Chile Puree


Add the chili puree to the ground pork, along with all of the spices and salt.  Mix well.  Cover with plastic wrap and refrigerate overnight, so the flavors will meld. (If you're impatient like me, you can go ahead and cook it as soon as you've mixed it all together.)

chorizo prep


To cook, fry in a greased skillet.  Enjoy!!!

homemade chorizo



*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*



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Homemade Chorizo

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Once upon a time, not too long ago, our entire family packed everything but the kitchen sink into our trucks and headed to El Rancho for a 3-day camping trip during Semana Santa. 

Semana Santa is the Holy Week, including Good Friday, leading up to Easter Sunday.  We would be camping Thursday, Friday and Saturday.  Good Friday and Holy Saturday!  The two days of Semana Santa, when Catholics refrain from eating meat and poultry.  We had two large ice chests filled with fish for our Fish Fry, along with shrimp and pulpo (octopus)  for a delicious Sopa de Mariscos.

But Thursday was another story.  We could eat all of the meat we wanted on that day!  And we definitely planned on doing so.  The menu for that day was a traditional Carne Asada with all of the fixings.

Before heading to El Rancho, one of my brothers-in-law picked up the 3 kilos of bistec (thin-cut steaks) he had pre-ordered that morning..

After settling in and setting up camp, we worked up quite an appetite.  We fired up the grill and were ready to start grilling the meat. 

But there was one little problem.

The steaks were frozen solid!  The butcher popped them into his freezer to keep them cold until my brother-in-law arrived to pick them up.

UH-OH!!!

We all looked around to see what we had on hand and quickly decided to use the chorizo we were going to grill anyway and the cheese that we were going to use for the Roasted Stuffed Yellow Peppers to make Choriqueso.

We all enjoyed a delicious meal and camped happily ever after.

And we learned a valuable lesson...When life hands you frozen steaks, make Choriqueso! 


Choriqueso

Ingredients:
  • 1 pound chorizo
  • 16 oz. asadero or adobera cheese
  • 8 oz. fresh mushrooms, sliced

Directions:
Cut the chorizo links into 2 to 3 pieces (or more), depending on the size of the links.  If you're in the U.S., be sure to remove the plastic casing.  If you're in Mexico, you don't have to remove the casing, because most of the time it's made from intestines.  (Chorizo is the ONLY instance where I can handle eating something that exotic!) 



Heat an olla de barro (clay pot) over a medium flame on the grill.  Add the chorizo and let cook until it's cooked through; drain off any fat.



Add the sliced mushrooms.  This is where you can get real creative.  You can add chopped tomato, sliced onion, sliced jalapeños or serrano peppers.  Let cook for about 5 minutes until the mushrooms are slightly tender.



Layer the cheese on top of the chorizo.



Lots and lots of cheese!   Let simmer over a low flame until the cheese has completely melted. 



Serve with Totopos (tortilla chips) or warm corn tortillas.  Enjoy!!!




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Outdoor Cooking {Choriqueso}

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