CINCINNATI - Chorizo anyone? Once an exotic ingredient to many Americans, this pork sausage is becoming the "it" ingredient for all kinds of recipes. Chorizo, made by chopping or grinding the pork and blending in spice, has its culinary roots in Spain. Most chorizo in stores has been cured, but you can make fresh chorizo at home.
Once you master this 15-minute recipe, you can make chorizo work for many meals to come.
- 1 pound Ground Pork
- 1/4 teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
- 2 Tablespoons Ground Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoons Sugar
- 1/4 cup Red Wine
- 1 teaspoon Minced Garlic
- 2 teaspoons Red Pepper Flakes
Measure all the ingredients into a bowl and mix them together with your hands for the best results. Pinch off a small hunk and cook it up to try. More heat, more salt, more garlic? Tweak the mixture to your taste and let the fun begin.
7 favorite ways to serve this simple recipe. One for each day of this week, perhaps?
1. Burgers. Divide into four equal patties and stack hot off the grill onto buttery dinner rolls or toasted buns. Smother in sautéed onions and peppers for a delicious burger.
2. Soup. Roll into thumb-sized balls and drop into boiling broth for soup on a weeknight. Stir in orzo and a couple handfuls of leafy spinach or kale, and finish with a generous squeeze of fresh citrus.
3. Tacos & burritos. Cook and crumble the chorizo into a new filling for tacos and burritos. Offer slow-cooked greens, smashed black beans, and fried eggs as other interesting additions.
4. Quiche. Stir crumbled chorizo into basic scrambled eggs, or make it the star of a homemade quiche by layering into a crust with queso fresco and charred green onions too.
5. Deviled eggs. Garnish a tray of good ol’ fashioned deviled eggs with a handful of crumbled chorizo, some chunky pico de gallo, and fresh cilantro.
6. Dip Melt Velveeta into a pan of cooked chorizo for an upgrade to the classic crowd-pleasing cheese dip.
And --drumroll here--we just can’t get enough of...
7. Chorizo meatballs!
- Scoop and roll the mixture into golf ball-sized hunks and bake until cooked completely.
- Lace a trio of balls onto wooden skewers and stack on a platter as we’ve pictured (above).
- Offer a chilled lime sauce--made of 1 cup of sour cream (or Greek yogurt or Mexican crema), the juice and zest of 2 limes, and salt and pepper to taste--as a zippy compliment to the kicky meatballs. Pass as a hearty appetizer or serve for supper beside a tossed salad with a tear of crusty bread.
(Photos by Cara Hummel Photography)
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