Chorizo
5 recipes found
Chorizo, Egg and Cheese Tostadas
These breakfast tostadas are stacked with porky beans, funky cheese and runny eggs. It’s a dish with a lot of contrasting textures — the crunchy tostada, creamy chorizo beans and a jammy egg — that blend together cohesively. This recipe speeds things up by starting with canned beans, making it perfect for busy mornings. The beans are fried in the rendered chorizo fat to soften them and infuse them with warm spices, then mashed with chicken broth until smooth and spreadable. This recipe calls for raw Mexican pork chorizo rather than the cured Spanish variety. A squeeze of lime and a spoonful of salsa (such as salsa fresca or salsa macha) provide acidity to balance the rich elements of the dish, while the serranos and cilantro add a hit of freshness. You can have a single tostada for a light breakfast or a couple for a complete meal.
Clams and Tomato-Garlic Rice
Clams, tomatoes and garlic come together quickly to make a simple and satisfying one-pot dinner. It tastes of the sea without being overly fishy, and the tomatoes add acidity and brightness while the chorizo gives it richness and a bit of smokiness. While some brands of tinned shellfish can be on the pricier side, consider that each 4-ounce can packs in up to 4 dozen clams without the bulk of the shells. Look for whole clams in brine and olive oil for the best flavor.
Clams and Chorizo Rice
Clams, tomatoes and chorizo come together quickly to make a simple and satisfying one-pot dinner. It tastes of the sea without being overly fishy, and the tomatoes add acidity and brightness while the chorizo gives it richness and a bit of smokiness. While some brands of tinned shellfish can be on the pricier side, consider that each 4-ounce can packs in up to 4 dozen clams without the bulk of the shells. Look for whole clams in brine and olive oil for the best flavor.
Skillet Orzo With Chorizo and Dates
This smoky, sweet one-pan orzo uses a hands-off approach that takes cues from paella, allowing the orzo to simmer, untouched, so that a golden crust (called socarrat) forms underneath. It’s not quite as crispy as what you’ll get from traditional rice-based paella, but it still makes for some nice textural contrast. Just be sure to use a well-seasoned cast-iron or nonstick skillet to prevent the orzo from sticking. Cured Spanish chorizo lends smoke and spice, dates provide pops of chewy sweetness, and a shower of goat cheese crumbles brings creamy tang.
Sautéed Cod With Potatoes in Chorizo-Mussel Broth
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over. It takes not too much time, and it is delicious.