SMOKED CHORIZO RECIPES
SMOKED CHORIZO MEATLOAF | DAVE'S DROPPINGS
Steps:
- Thoroughly mix the Ground Beef, Pork, Chorizo, Granulated Garlic, Granulated Onion, Brown Sugar and BBQ Sauce. Use a Stand mixer with the paddle attachment for about 5 minutes until the mixture is smooth
- Fill a 1.5 qt Loaf pan (5" x 9") with the mixture, cover tightly with foil and bake for 1 hour at 350
- After the loaf is done baking allow it to rest then remove the loaf from the pan and place on the grates of your smoker (temp about 200) for 45 minutes
- Remove the loaf from the smoker and cut it into 3/4" slices.
- Heat a frying pan over Medium-High and place the slices in the frying pan with a pat of butter under each slice. Cook until the it begins to crisp and caramelize.
- Turn over and and mop with some of the BBQ sauce. Top with shredded Cheese, add a splash of water to create some steam and cover to allow the Cheese to melt.
- Serve on a bed of Garlic Mashed Potatoes and garnish with some chopped Cilantro
SMOKED CHORIZO MEATLOAF | DAVE'S DROPPINGS
Steps:
- Thoroughly mix the Ground Beef, Pork, Chorizo, Granulated Garlic, Granulated Onion, Brown Sugar and BBQ Sauce. Use a Stand mixer with the paddle attachment for about 5 minutes until the mixture is smooth
- Fill a 1.5 qt Loaf pan (5" x 9") with the mixture, cover tightly with foil and bake for 1 hour at 350
- After the loaf is done baking allow it to rest then remove the loaf from the pan and place on the grates of your smoker (temp about 200) for 45 minutes
- Remove the loaf from the smoker and cut it into 3/4" slices.
- Heat a frying pan over Medium-High and place the slices in the frying pan with a pat of butter under each slice. Cook until the it begins to crisp and caramelize.
- Turn over and and mop with some of the BBQ sauce. Top with shredded Cheese, add a splash of water to create some steam and cover to allow the Cheese to melt.
- Serve on a bed of Garlic Mashed Potatoes and garnish with some chopped Cilantro
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Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It’s often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don’t have to. The paste fries in the chorizo’s rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine spanish
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine spanish
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
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Chorizo is a spicy pork sausage that’s not commonly associated with wild game. There’s many versions of chorizo, including fermented, cured and smoked dry links and loose, bulk sausage which needs to be cooked. Red chili powder is usually the main spice used in Mexican chorizo while paprika is...
From themeateater.com
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From beeflovingtexans.com
Total Time 25 minutes
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Total Time 25 minutes
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From servingdumplings.com
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