Chorizo

Chorizo Risotto

Ingredients:

Directions:

1. Peel and finely chop the garlic,shallots, onion, and parsley, including the stalks.
2. In a wide shallow pan heat 2 tablespoons of olive oil. Add parsley, shallot, onion, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
3. In another pan, mix the stock with the canned tomatoes and heat.
4. Add the rice to the shallot mixture and stir to cover the grains. Cook on high 1 or 2 minutes or until the grains have cracked and are slightly translucent at the tips, then add the red wine.
5. Cook until almost all the wine has evaporated, stirring well. Add the heated stock and tomato mixture, ladle by ladle, stirring until the liquid is almost fully absorbed before adding more. You may not use all of the mixture, or you may have to top it up with a little water.
6. Cook until the rice is tender but with a little bite in the middle, then add one last ladle of liquid.
7. Add finely grated Parmesan to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
8. Serve topped with extra grated Parmesan and the chopped parsley leaves.

Baked Chorizo Taquitos 

Ingredients:

1 package Boulder Sausage Chorizo
1 onion, finely chopped
1 Orange pepper, finely chopped
Cotija Cheese
Corn Tortillas
Shredded Red cabbage
Sliced Radishes
Salsa
Sour Cream

Directions:

1. Preheat oven to 425°
2. In a large skillet, saute half of the chopped onion and pepper over medium heat until onions are slightly translucent.  Add chorizo and continue to cook until browned – about 6 minutes
3. Drain excess oil from the cooked sausage.
4. Sprinkle lightly with 1/4 of the cotija, and  set sausage aside to cool.
5. Cook tortillas one at a time in a lightly oiled skillet until they are soft and pliable, about 30 seconds per side.
6. Place a tortilla on a work surface and spoon the sausage mixture down the center.
7. Roll the torillas, and place on cookie sheet.
8. Bake, turning them  every 5 to 7 minutes to get even browning, until filling is hot and tortilla is crisp and golden brown – about 12 to  18 minutes.
9. Top with cotija cheese, salsa and sour cream and serve with shredded cabbage and radish on the side.

Ingredients

2 8-oz. russet potatoes, cut into 1/2-inch dice
Salt
1 tablespoon vegetable oil
1 onion, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1 package Chorizo
4 large eggs
1 tablespoon finely chopped cilantro

Preparation

1. Place potatoes in a pot, cover with 1 inch of water, stir in 1/2 tsp. salt and bring to a boil. Reduce heat and simmer
until tender, 5 to 7 minutes. Drain.
2. Warm oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion and cook, stirring often, until
tender, about 3 minutes. Add bell pepper and chorizo and cook, stirring often, until pepper is softened, 3 to 5 minutes.
Stir in potatoes, season with salt and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes.
3. Press lightly on mixture so it forms a cake. Reduce heat to medium and continue to cook until golden and crisp on
bottom, 5 to 7 minutes.
4. Preheat broiler to high. Carefully break eggs onto potato cake, then place pan under broiler and cook until whites are
set, about 2 minutes. Sprinkle with cilantro and serve.

Prep Time: 10 minutes – Cook Time: 20 minutes – Total Time: 30 minutes – Yield: Serves 6-8