So I found some Chorizo in the grocery store this week. Not the links that are already cooked. But ground Chorizo. This is something that is not found often here in South Carolina, usually I can only find the precooked links. I was excited, and could hardly wait to come home and make, well something....
My first memory of Chorizo was back in college, I had a friend, Emilie, who had lived for a few years growing up in Spain. She made fresh chorizo sausage just simply seared of, so that it was nice and almost crispy on the outside of the links that she had cut on a bias, and she had us put them into soft rolls.We stood over the pot in the tiny apartment kitchen and sopped up the reddish fat drippings with the bread as we ate. It was something I had never tasted. It smelled heavenly. It had just a tad bit of heat, but not too much. The reddish color of the oil in the pan was unlike anything I had cooked with before, and it just tasted so wonderful. We ate until we were stuffed, and I think we would have eaten more if we had not run out. It was so simple, but so Yummy. My mouth waters just thinking of the memory.
So, with the first half of the chorizo I made these egg muffins:
Chorizo Egg Muffins
1/2 cup heavy cream
1/2 lb ground chorizo
1 onion, finely diced
1/2 red pepper finely diced
1 bunch fresh cilantro, finely chopped
salt and pepper to taste
Preheat oven to 350 F.
Saute chorizo until browned over med heat. Add veggies and saute till translucent and soft, med heat. Crack eggs into bowl, add eggs and remaining ingredients and whisk together briskly.
Pour into lined muffin tins and bake for approx 12 min, or until set.
These freeze well.
Reheat at 50% power for 1 min, then feel and repeat at 30 sec intervals until warmed through.
( you may add cheese to this recipe if you wish- a sharp cheddar, or a manchego, or monteray jack perhaps)
Next, I made a soup for our dinner tonight. I have a little bit of a cold and felt like soup....
Tequila Lime Chorizo Soup
1/2 pd Ground Chorizo, ( or links diced)
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 bag broccoli slaw, diced into small pieces
2 limes, juiced
zest of 2 limes
1/4 cup tequila
48 oz chicken stock
1 lg can tomato puree ( good quality) I used home canned
1 lg can diced tomatoes (good quality)
1 T cumin
1 t chili powder
1/4 tsp chipoltle chili flakes
Brown off Chorizo over a med heat. ( you do not need to add any oil here as it puts off plenty of its own fat immediatly), then add all veggies except broccoli slaw. Saute over med heat till soft. Add broccoli slaw, and all remaining ingredients. Bring to a boil and then turn to a simmer. Simmer for 45 min and then check veggies for tenderness. If they are tender enough the soup is done. Check for flavoring, adjust spices as needed. ( When I do this soup I juice the limes over the pot and throw the whole lime in, then fish them out right before serving)