To cook, crumble 3/4
cup of the chorizo in a skillet and fry until well - browned.
Add about half
a cup of the chorizo sausage, then top with 1/4 of the scrambled eggs.
Spread each tortilla with about 1/4
cup of the chorizo mixture.
If they're daring enough, add
a cup of chorizo for that extra punch of flavor.
Not exact matches
* Optional Add - ins: Just like the beans, this a blank canvas that's great by itself but also with some additions, try about a
cup of sharp cheddar, a minced jalapeno, some green onions, or some
chorizo.
1 onion, fine diced 5 cloves
of garlic, minced olive oil 6 slices
of smoky bacon 1 lb pork shoulder, large cubes 1
cup dried black beans, soaked overnight
chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
1
cup vegan
chorizo filling (This delicious filling comes from a new crostini recipe
of which I had leftovers; just click the link.
Ingredients -2 tbsp olive oil -2
chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons
of tomato paste - 1 1/2
cups arborio rice - 4 1/2
cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Put 1/2
cup of the egg and
chorizo mixture in each tortilla and top with 1 tablespoon
of the pico de gallo.
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces
of black lentils 1 package
of vegan
chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can
of crushed tomatoes (I used organic, fire roasted) 6
cups of low sodium vegetable broth Salt and pepper
To the large bowl, add the ground pork and beef,
chorizo, 1
cup of the grated cheese, the olives, pine nuts, almonds, lemon juice, salt, pepper, lemon zest and 3
of the eggs.
Top with Spanish rice, tofu
chorizo, roasted red peppers, 1/4
cup black beans, and some
of the massaged kale.
Spread the
chorizo mixture over the sliced peppers, top with remaining 1/2
cup (or more)
of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.
2 15 - oz cans
of black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian
chorizo 1
cup chopped onion 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon chile powder 1 teaspoon coriander 2 cloves
of garlic, minced 1 whole chipotle in adobo plus 1 teaspoon adobo sauce 2 tablespoons canola oil, divided juice
of 1 lime
1/4 lb
chorizo sausage (not the salami sort) 2 scallions 1/2 teaspoon ground cumin 15 oz can black beans, drained Fresh tomato 2
cups good quality cartoned or canned chicken broth / stock juice
of 1 lime, or to taste (or packaged lime juice) 2 - 4 Tablespoons chopped fresh cilantro
Knob
of Butter 1 Onion 4 Cloves Garlic 1
Cup Quinoa — Cooked I package
of Soy
Chorizo (trader joes) 3 Large Zucchini Splash Olive oil Favorite Herb
of Choice (oregano, basil, paprika, chili powder) 3 Cups Marinara Sauce — Click for Home made recipe Freshly ground Salt and Black Pepper
Optional: Add 1 pound ground beef, ground turkey or
chorizo plus a
cup of HERDEZTM frozen sweet corn.
2 quarts chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4
cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly ground
chorizo sausage * cut into chunks 1 small bunch parsley, finely chipped (about 2 tablespoons) 1 tablespoon Madras curry powder Salt and freshly ground black pepper to taste
6 cod fillets 230 g / 8 ounces
chorizo 45 g / 1/2
cup tablespoons grated Parmesan cheese 45 g / 3/4
cup tablespoons
of breadcrumbs 15 g / unsalted butter Olive oil Piment d'Espelette Coarse sea - salt and freshly ground black pepper
1/2
cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2
cups chopped celery 2
cups chopped onion 1 whole head
of garlic, peeled and chopped 2
cups chicken or vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale
of your choice 1 bag shrimp boil (optional) 2
cups chopped
chorizo sausage 2
cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
1 bag
of your favorite frozen tater tots 1/2 lb ground chicken
chorizo, sauteed 1 jalapeno, sliced into rounds 1/2
cup red onion, diced 1
cup black beans, drained, rinsed 1 1/2
cups Monterrey jack shredded cheese 3 eggs, cooked sunny - side up
Ingredients • 600g (2 1/2
cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy
chorizo sausages, cut into slices • 1
cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch
of rocket • Bunch
of basil
Recipe: saute 1 minced onion and 100g
of chopped
chorizo in olive oil, add 1/3
cup of salsa, 1/2 tub sour cream, 200g packet
of Grated Philly & Tasty Cheese.