Made with healthy cauliflower shells, this sweet taco recipe is sure to be a hit at the dinner table!
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Grilled Chorizo Burger With Avocado Aioli
Ingredients:
Burger
- 1 pound BOULDER SAUSAGE chorizo
- 1 pound BOULDER SAUSAGE hot or mild bulk Italian sausage
- 2 tablespoons butter
- 4 onion rolls, split
- 1 onion cut in rings
- 1 tomato sliced
- 6 to 8 leaves of butter lettuce
Aioli
- 2 large avocados pitted & halved
- 4 garlic cloves
- 1 tablespoon fresh squeezed lemon juice
- 1/2 cup Mayonnaise
- sea salt and black pepper to taste
Instructions:
1. Mince garlic and scrape into mixing bowl. Add the rest of the aioli ingredients and mix until smooth. Add sea salt and pepper, to taste.
2.Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size patties, and flatten to 4″ rounds.
3. Butter and toast the rolls
4. Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
5.Spread equal amounts of the avocado aioli on the toasted rolls, then top the bottom rolls with the patty, lettuce, tomato, and onion, then the top rolls.
Alice 105.9 Virtual Memorial Day Cook-off
This recipe was featured in our first ever Virtual Memorial Day BBQ Cook-off, where we teamed up with Alice 105.9 to have Slacker and Steve go head-to-head and find out who the best grill master is.
Happy Memorial Day🇺🇸
While Corona Virus might keep us from our usual festivities on this honorable day that doesn’t mean…Posted by Boulder Sausage on Monday, May 25, 2020
Chorizo Risotto
Ingredients:
8 0z Boulder Sausage Chorizo
olive oil
2 shallots
1/2 medium onion
1 clove of garlic
½ a bunch of fresh flat-leaf parsley
32 oz of organic chicken or vegetable stock
1 can of quality chopped tomatoes
1 cup risotto rice
1/2 cup red wine
2 oz Parmesan cheese , plus extra to serve
Directions:
- Peel and finely chop the garlic,shallots, onion, and parsley, including the stalks.
- 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.
- In another pan, mix the stock with the canned tomatoes and heat.
- 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.
- 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.
- Cook until the rice is tender but with a little bite in the middle, then add one last ladle of liquid.
- 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.
- Serve topped with extra grated Parmesan and the chopped parsley leaves.
Thanks to JamieOliver.com for this wonderful recipe.
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:
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
Paula from New Mexico tells us – “I made this for dinner on Tuesday and I can’t tell you how much the kids loved it. They were eating tomatoes and they don’t even like them! The tender meat and heated flavor of the BOULDER SAUSAGE Chorizo really stood out to me and I think it made the meal twice as delicious compared to when I use store bought sausage. I love getting deliveries from BOULDER SAUSAGE. Definitely on my ‘Monthly Must Eats’ list for the fam!”
Cheese Ravioli Topped with Chorizo, Cherry Tomatoes and Basil
Ingredients
2 pints cherry tomatoes
1 lb. BOULDER SAUSAGE brand Chorizo
2 tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. black pepper
16 oz. cheese ravioli
2 tbsp. chopped fresh basil
Preparation
1. Preheat oven to 425 degrees. Cut all the tomatoes in half, set aside. In a medium skillet cook chorizo till browned, about 5 minutes
2. Cook ravioli according to package directions. Drain ravioli and reserve 1/4 cup of cooking liquid. Plate ravioli add chorizo and top with tomatoes.
3. Garnish with chopped basil and or preferred shredded cheese.
Prep Time: 15 minutes – Cook Time: 25 minutes – Total Time: 35 minutes – Yield: Serves 4
Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa
By Toni at Boulder Locavore
Ingredients
1 pack BOULDER SAUSAGE brand Chorizo
Apple wood (can be purchased wherever barbeque supplies are sold), about 2 cups (un-soaked)
1 package of 6 inch soft corn tortillas (usually 12 in a package)
Queso Fresco cheese (a mild Mexican white cheese), sliced
One recipe of Grilled Peach and Corn Salsa (click here for recipe – make prior to smoking chorizo)
Smoking box or heavy foil
Preparation
- Preheathalf of the grill to high heat. Leave other side of grill turned off. Keep hood lowered.
- In an oven proof skillet (I used cast iron), lightly brown the chorizo on the stove top or on a grill burner if your grill has one. Drain any grease (mine did not have any).
- Prepare the smoking packet. I used a cast iron grill smoking box I purchased for about $10 on Amazon.com. You can also make a smoking packet by placing the apple wood in a large square of heavy foil. Close packet by folding over edges. Pierce the top of the foil in several spots.
- Place the smoking packet on the heated side of the grill. Close grill lid and allow to heat up and begin to smoke (about 10-15 minutes). Leaving smoking packet on the grill, add the chorizo in the oven proof skillet on the side of the grill that was not heated. Close grill hood and allow to smoke for 15 minutes.
- Remove chorizo and allow to cool slightly. Drain any fat or use a slotted spoon to dish chorizo into tacos. Remove smoking packet and allow to cool fully before discarding (or discarding the wood if using a smoking box).
- To warm tortillas: Place tortillas in heavy foil and seal. Place packet on the grill to warm for a few minutes after removing chorizo and smoking packet.
- To assemble tacos: In a warm tortilla, add two spoonfuls (soup spoon size) of chorizo, a slice of queso fresco and a large spoonful of the Grilled Peach and Corn Salsa. Enjoy!
Prep Time: 25 minutes – Cook Time: 40 minutes – Total Time: 65 minutes – Yield: Serves 4-6
Chorizo Sausage Spicy Chili
Ingredients
2 lbs. ground chuck
1 gallon canned tomatoes
1 large can chili beans
1 large onion, diced
1 green pepper, diced
2 packs BOULDER SAUSAGE brand Chorizo
1 large can kidney beans
1 large can red pinto beans
Preparation
- Brown Hamburger and Chorizo and drain off excess fat.
- Cook onion and pepper with meat until tender. Drain tomatoes and cut into chunks.
- Cook over medium heat until they come to boil. Add beans and meat and simmer for 1 hour on low heat. Stir to prevent sticking.
*For slightly less spicy chili, substitute BOULDER SAUSAGE brand Hot Italian sausage for Chorizo
Prep Time: 15 minutes – Cook Time: 60 minutes – Total Time: 75 minutes – Yield: Serves 6-8
Easy Chorizo Chili
Ingredients
1 pack BOULDER SAUSAGE brand Chorizo
1 large can chili beans
1 16-ounce can kidney beans
2 16-ounce cans diced tomatoes
1 16-ounce can tomato sauce
½ cup jalapenos
¼ diced green bell pepper
¼ diced onion
Preparation
- Brown chorizo until fully cooked. Drain.
- In a crock pot or large sauce pan add all ingredients and simmer for 30 minutes or longer.
- Serve with bread or crackers, and add shredded cheddar cheese if desired. Enjoy!
*For a milder chili remove jalapenos.
This is a great meal on a cold winter evening!
Prep Time: 10 minutes – Cook Time: 40 minutes – Total Time: 50 minutes – Yield: Serves 6-8
Chorizo Sausage Nacho Meat Mix
Ingredients
1 pack BOULDER SAUSAGE brand Chorizo
2 cups salsa
1 lb. lean ground beef
1 ½ cup grated cheese (cheddar recommended)
Preparation
- In a large pan, simmer sausage and beef for 10-15 minutes until all the meat is broken into very small pieces.
- Add Salsa. Sprinkle black pepper on top of mix and simmer for three more minutes.
- Preheat oven to 350° F.
- Lay nacho chips onto cookie sheet. Spread mix onto nacho chips and sprinkle grated cheese on top. Add your choice of jalapeno peppers or any other desired spices. Place in oven until cheese is melted.
Prep Time: 5 minutes – Cook Time: 25 minutes – Total Time: 30 minutes – Yield: Serves 4-6
