HOW TO MAKE BEEF CHORIZO RECIPES

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HOW TO MAKE CHORIZO - THE PIONEER WOMAN – RECIPES ...



How to Make Chorizo - The Pioneer Woman – Recipes ... image

I grew up eating chorizo—hard-cured Spanish chorizo, that is. It wasn’t until I moved to Oklahoma that I was introduced to Mexican ground chorizo.

Provided by Meseidy Rivera

Categories     main dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 10

3 Dried Ancho Chili Peppers
2 Dried Guajillo Chili Peppers
1/2 Medium Onion
3 cloves Garlic
1 tbsp. Dried Oregano
1 tbsp. Ground Cumin
2 tsp. Dried Coriander
2 tsp. Salt
2 tbsp. Lime Juice
2 lb. Ground Pork

Steps:

  • Heat a heavy-bottomed skillet over medium-high heat. Quickly toast chilies on the hot skillet for 30–60 seconds.Place chilies in a bowl and cover with hot water. Let them soak in the water for 15 minutes.Drain chilis, reserving 2 tablespoons of water. Add chilies to a blender with onion, garlic, oregano, cumin, coriander, salt, lime juice, and reserved water. Blend until pureed and a thick paste forms.In a large bowl, combine chili paste and ground pork. Using a spoon or sturdy spatula, mix pork and paste until well combined. You can also use a stand mixer with a paddle attachment to mix pork and chili paste.Cook chorizo in a hot skillet until done, or transfer chorizo to a resealable plastic bag and freeze until ready to use.

BEEF AND CHORIZO STEW RECIPE - BBC FOOD



Beef and chorizo stew recipe - BBC Food image

Slow-cooked beef with chorizo and red wine in a stew that won’t disappoint, especially with mash and dumplings.

Provided by Dick Strawbridge

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 18

3 tbsp olive oil
1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces
225g/8oz chorizo, diced
1 large onion, diced
2 large carrots, cut to same size as beef
2 large parsnips, cut to same size as beef
2 tbsp plain flour
300ml/½ pint red wine
600ml/1 pint beef stock
salt and freshly ground black pepper
225g/8oz self-raising flour
pinch salt
100g/4oz shredded suet
1-2 tbsp fresh rosemary, finely chopped
900g/2lb potatoes, peeled and cut into chunks
25g/1oz fresh grated horseradish, or to taste
25g/1oz butter
about 100ml/4floz single cream

Steps:

  • For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside.
  • Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.
  • Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.
  • Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.
  • For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough.
  • Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart.
  • Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through.
  • Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper.
  • Serve the mash with the beef and dumplings.

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    3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
    4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
    5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
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  • Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

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