POSTED IN: Anytime Antojos , Recipes , Sides , Main Courses
TAGS: Beans , Charros , Chile , Chili , Chorizo , Cowboy , Pasta , Side , Sweet Potatoes , Tacos , Washington Post
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My oldest son's quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that's my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.
I am really trying to stop myself here...
4-6 generous side-dish servings
1 pound (about 2 cups) dried pinto beans, rinsed and picked over
1 medium white onion, cut in half, half of it finely chopped (1/2 cup)
14 cups water, or more as needed
1 tablespoon kosher or sea salt, plus more as needed
6 ounces sliced uncooked bacon, chopped
8 ounces fresh, uncooked Mexican chorizo(casings removed), chopped
1 jalapeño pepper(seeded if desired), finely chopped (1 tablespoon or more to taste)
2 medium or 3 (about 8 ounces total) Roma tomatoes, chopped
Place the beans and the onion half in a medium, heavy-bottomed pot and add the water (it should cover the beans by at least 4 inches). Bring to a boil over high heat, then partially cover and reduce the heat to medium; cook for about 2 hours or until the beans are completely soft and cooked through and the broth has thickened to a soupy consistency. (If during cooking the beans seem to be drying out, add a few more cups of water.) Add the salt and stir to dissolve.
Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp, using a wooden spoon or spatula to break it into smaller pieces as it cooks.
(At this point, you can drain the fat from the skillet, if desired.)
Add the chopped onion and jalapeno pepper; mix well and cook for 1 minute, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Discard the onion half. Taste, and add salt as needed. Serve hot.
MEXICAN STYLE PASTA WITH TOMATO SAUCE, CHORIZO & FRESH CREAM
Pasta Seca con Jitomate, Chorizo y Crema
1 1/2 lbs ripe Roma tomatoes(about 6 to 8 tomatoes)
1 medium clove garlic
1/2 cup tomato cooking liquid
1/2 cup medium white onion, coarsely chopped (about 1/2 cup)
3/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
1 tbsp safflower or corn oil
8 oz dried spaghetti, angel hair or fettuccine, broken into smaller pieces
2 cups chicken broth
2 bay leaves
1 to 2 tbsp sauce from canned chipotles in adobo, plus 1 whole canned chipotle chile for more heat (optional)
6 oz queso fresco, fresh cheese, farmer's cheese, or a milde feta, crumbled
Mexican or Latin cream, as much as needed (!) or substitute for creme fraiche or sour cream
1 ripe Hass avocado, halved, peeled, cut into slices
Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked, they look mushy and the skins have started to come off.
Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.
Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.
Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often, until the pasta changes color and starts to brown. Do not let it burn!!
Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.
Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.
Add the chorizo and stir to incorporate. Divide among individual plates; serve hot, topped with crumbled cheese, fresh cream and avocado slices.
POTATO, SCALLION & CHORIZO CRISPY TACOS THRESHER
Tacos Crujientes de Papa, Cebollita y Chorizo
1 lb red bliss potatoes, peeled and cut into 1-inch pieces
8 oz fresh, uncooked Mexican chorizo sausage, casings removed, coarsely chopped
8 scallions, white and light green parts, thinly sliced (1/2 cup)
1 tsp kosher or sea salt, or more to taste
10-12 corn tortillas
Safflower oil, for frying
Salsa verde or any salsa of your choice
Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling.
Place a few tablespoons of the filling on each tortilla, and roll into a taco. Insert a wooden toothpick through taco pairs through thee seams to help them retain their shape as they cook. Place the completed tacos on a platter or tray with the seam sides facing down as you work. When they have all been rolled, finish the tacos by either frying or toasting them.
To fry the tacos:
Pour enough oil into a large skillet to a depth of about 1 inch, place over medium heat. Once the oil is hot, 4 to 6 minutes, fry the tacos in batches, placing them in the skillet, without crowding them. They oil should be bubbling as they cook. Cook for about 2 to 3 minutes on the first side, until the bottom and sides have crisped and turned golden. Use tongs to turn over the tacos, cook for another 2 to 3 minutes. Transfer them to a plate lined with paper towels. Continue until all the tacos have been fried.
To toast the tacos:
Heat a large, dry skillet or comal over medium heat. Working in batches, place the tacos in the skillet. Let them toast and heat for about 3 to 4 minutes or until the tacos are browned and crisped, then flip to the other side and toast until evenly browned and crisp.
Remove all toothpicks; serve warm.
WARM SWEET POTATO SALAD WITH CHORIZO
Ensalada Calientita de Camote y Chorizo
Makes 4 to 6 servings
3 lbs sweet potatoes(about 3 large sweet potatoes), peeled and cut into bite-size chunks
3 tbsp olive oil
1 cup orange juice, preferably freshly squeezed
1/2 tsp brown sugar
3/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
1 jalapeño pepper, stemmed and seeded if less heat is desired
1/3 cup red onion, chopped
1/3 cup cilantro, chopped
Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces, once it comes back to a boil, reduce the heat to medium; simmer for about 10 minutes, until almost tender and a knife can go through without breaking a piece. Drain, and transfer to a baking dish large enough to hold the pieces almost in a single layer.
Preheat oven to 400 degrees.
Whisk together orange juice, oil, sugar, salt and pepper in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after about 10 minutes, until the potato pieces have started to brown and the sauce has thickened. Remove from the oven.
Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5 to 6 minutes, when it has nicely browned and crisped, use a slotted spoon to top the hot sweet potatoes.
Sprinkle the jalapeño, red onion and cilantro on top, and toss gently to combine. Serve warm.
Oh yum! I love love love chorizo. Great article!Fuji Mama | January 19, 2010 7:47 PM
So glad you liked it (!)Pati Jinich replied to comment from Fuji Mama | January 19, 2010 7:58 PM
I just made the Potato, Chorizo and Scallion tacos for my husband and he loved them! They were so yummy!!
My family is from the Yucatan (Merida), and I am so thrilled that you have shared some of their classic recipes!
That is such great news. I will keep on adding more.. Let me know if there is something specific you or your family are craving, and I will try to post a recipe for it (!).
Bought Argentine chorizo to try it, now how do I prepare it? like Mexican chorizo?
ThanksTino Juarez | February 9, 2010 9:45 AM
Argentine chorizo is great grilled and accompanied by some nice crusty bread and a salad. To cook it, just place it on an already hot grill, or grilled pan and either grill it whole, or sliced until thoroughly cooked. Argentine chorizos are best on their own, grilled and eaten like a nice piece of meat... and maybe on top of bread. Different from Mexican chorizo which is crumbled before and while it cooks and then can be topped on dishes or mixed in sauces...
Love the pasta with chorizo idea don’t know why I never thought about that!
However, since I'm a new vegetarian I will make this with SOYrizo which let me tell you it tastes JUST like the real thing!Jovana | February 17, 2010 10:02 AM
Great!! I have never tried the SOYrizo, but I guess now you are giving me some incentives to try...Pati Jinich replied to comment from Jovana | February 17, 2010 11:37 AM
I'm new to your sight having just heard you on Splendid Table.
You were enchanting to listen to.
Chorizo is my favorite "no-guilt" food as well.
I just had it last night and I'm drooling just thinking about how good it was. A blue corn tortilla embraced by scrambled eggs with chorizo, mashed potatoes, melted Queso Oaxaca, salsa verde,and crowned with several slices of unctuous avocado goodness.
I look forward to trying the gefilte fish Veracruzana.
I'm sure it will be delicious.
Do you have any favorite Veracruz restaurants you might share with us?
Many thanks for your warm and generous comments! Your blue taco just made my mouth water... It is quite amazing that these days one can find all sorts of precious ingredients like what you layered in there.
As for Veracruz, I wouldn't miss going to Café la Parroquia. Wonderful coffee, literary experience.. And as for food, I would ask the locals once you are there, where do they eat? The taxi driver, the person at the hotel desk, those small places where locals eat are always my point of reference...
Hope you enjoy the Gefilte Fish a la Veracruzana, we love it around here...
I enjoyed watching your show this morning for the first time on PBS. I lived in Mexico City for 17 years and I miss so many wonderful things about Mexico, food in particular. There was a small restaurant (perhaps it's still there) in Polanco (Konditori) that served delicious Huevos Petrolera and for the life of me I have never been able to get a recipe for it and would love to try and replicate it at home. Hopefully you can help me out? Love all your recipes, I have yet to find authentic Mexican chorizo here in Miami, FL. Thx for a wonderful show, good luck to you!
I am Portuguese from Massachusetts and in 1986 moved to NC and now in FL. I very much missed my portuguese sausage, and had to have it sent to me from Mass. Now that I am in FL some super markets have the portuguese linguesa or chorizo. The linguesa is mild where the chorizo is spicier. I read your whole article in the Washington Post but never saw the mention of the Portuguese chorizo. In FL now in Palm Coast I have found there is a Portuguese population of over 10,000 most have immigrated from Mass, the ones that don't like the cold weather up there and now I can finally get the real chorizo I am used to. You need to also try our linguesa and chorizo. They are also smoked like the Mexican chorizo and like your son I enjoy mine sauted and then throw in the egg and scramble. I makes me feel like a kid again in my mothers kitchen. I love your recipes and am going to buy some Mexican chorizo today and compare it with what I am used to. I will post again once I have tried it in several of my recipes. I love cooking and love reading all your posts and blogs. Thanks for taking the time to answer and adding to the recipe lists.Dolly Cardoza | May 8, 2011 3:46 PM
Thanks so much for all of that great information on chorizo!
Glad to hear that you found the show! I've tried Huevos Petrolera many times and it's so good. I will try to get a recipe onto the website for you soon!
I saw this chorizo episode. I was immediately attracted to the pasta dish because it looked so easy (great for getting dinner on the table after work) and so delicious! I have to tell you that this is THE BEST spaghetti I have ever had! The sauce is so incredibly fresh and fast. You have revolutionized the way I will make tomato sauce from here forward.
Thanks for sharing,
Hi Lisa, I'm so happy that you enjoyed the dish so much! Keep checking the website for my recipes you might like!Pati Jinich replied to comment from Lisa | July 19, 2011 3:57 PM
Hi Pati.. I really enjoy your show.... I have only tried chorizo a couple times and I love it.... Do you have a favorite brand? The ones I tried were both really nice but they tasted different.
Thanks.. I look forward to your up coming episodes
Hola Brad, Thank you for watching the show!! I'm not loyal to any specific brand of chorizo, but I usually look for Mexican chorizo. It's made differently depending on where it's from; for example, Mexican chorizo is very different from Spanish chorizo.Pati Jinich replied to comment from Brad Alsobrook | December 28, 2012 5:15 PM
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