If you think yesterday's chorizo was easy to make, you'll be equally impressed with this effortless rice dinner. The recipe uses the same spicy sausage and salsa that was prepared in Sunday's dinner.
This one-pot meal, complete with vegetables, pork and nutrient-rich red rice, is sizzling with flavor.
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These days, I don't have a lot of time on my hands, so I seek out recipes that are simple while still being gourmet. That's why I love this no-muss, no-fuss, Latin twist on the classic American hot dog. A grilled bun is topped with chorizo and finished with a salsa fresca.
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A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices.
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Sloppy Joes are a delicious alternative to the boring old burger. This recipe, which uses chorizo, pork, garlic, Worcestershire, and brown sugar, is simple yet spicy. Because the meat is ground, the sandwiches come together quickly.
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Last Friday night I hosted an impromptu dinner party for some close friends. It was an informal introduction of my best friend's new boyfriend, so I went all out with appetizers and a special cocktail. Ever since I made nacho bites, I've wanted to experiment more with Tostitos Scoops, and I decided this was the perfect opportunity to do so.I filled each chip with a corn, cheese, and egg mixture that cooked up like a corn pudding.
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When you think about it, a Mexican pizza is really a gigantic, circular nacho. The two main components of nachos — crispy tortillas and melted cheese — are present in Mexican pizzas.This recipe came out of my desire to use Spanish chorizo in one of my nacho experiments. Since the chorizo resembles pepperoni, I invented these pizza-like nachos.
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I came across this recipe from 1080 Recipes — Spain's "answer to Joy of Cooking," which was recently translated into English — and knew I had to share it with you. Partly because it looks so beautiful and partly because it involves bacon — sorry vegetarians, this one's pretty unfriendly. If you're looking for something to accompany your dinner tonight, then look no further.
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I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.
Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.
Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo.
While some of you were disgusted by the thought of consuming a bacon-wrapped hot dog, the majority of you would gladly eat one. If you will eat a bacon-wrapped hot dog, what about a chorizo-stuffed cheeseburger. Tara the Foodie made this burger stuffed with mushrooms and roasted jalapenos.
Get ready to celebrate, today is National Nachos Day. Like many other delicious dishes, nachos were invented accidentally; chef Ignacio "Nacho" Anaya threw together a dish using leftover ingredients he had on hand. In 1943, Anaya was the head cook at the Victory Club in the Mexican city of Coahuila.
