Tag Archives: chorizo

Chorizo Cornbread {Gluten-Free}

Chorizo Cornbread {Gluten-Free}I repeat recipes so infrequently that this is only the third time I’ve made this Chorizo Cornbread since discovering it three years ago. It came to be during a late-January snowstorm that was billed as the storm of the century (as all of them are), but was wholly unremarkable.

Chorizo Cornbread {Gluten-Free}Except for the cornbread. That part was pretty memorable. Especially the near-perfect breakfast sandwich I made with the leftovers.

Chorizo Cornbread {Gluten-Free}But I’m getting ahead of myself.

Chorizo Cornbread {Gluten-Free}Before we talk about leftovers or magnificent fried egg sandwiches, let’s talk about how good salty, savory chorizo is when it’s enveloped in a barely-sweet piece of cornbread. Because it’s really, really good.

Chorizo Cornbread {Gluten-Free}It’s easy too—this recipe takes just about an hour from the time you start browning the chorizo to the time you pull the finished cornbread from the oven. You won’t need a mixer or anything more than a bowl and a silicone spatula either 🙂

Chorizo Cornbread {Gluten-Free}Start by browning eight ounces of raw chorizo and sautéing some diced onion and minced garlic in the rendered fat.

Chorizo Cornbread {Gluten-Free}Mix together some yellow cornmeal, baking powder, salt, and a couple of tablespoons of sugar. I don’t usually add sugar to my cornbread, but I like the way it balances the salty chorizo here.

You may also notice a complete lack of flour, making this recipe gluten-free 🙂

Chorizo Cornbread {Gluten-Free}Chorizo Cornbread {Gluten-Free}Toss the chorizo, onion, and garlic with the dry ingredients. This allows some of the baking powder to adhere to the meat and keeps it from sinking to the bottom of the finished cornbread.

Chorizo Cornbread {Gluten-Free}Add some milk, sour cream, and eggs…

…followed by some melted butter.

Chorizo Cornbread {Gluten-Free}Spread it all into a parchment-lined pan…

Chorizo Cornbread {Gluten-Free}…and bake until browned and a little, uh, dimply.

Chorizo Cornbread {Gluten-Free}Chorizo Cornbread {Gluten-Free}Slice it into pieces while it’s still warm. I like my Chorizo Cornbread served alongside a kale salad or with a vegetable soup or even just by itself, with or without a pat of butter.

Chorizo Cornbread {Gluten-Free}But like I said, the best way to enjoy this Chorizo Cornbread is to sandwich your slice with a runny egg.

Chorizo Cornbread {Gluten-Free}You can leave it simple (like I did) or jazz it up with cheese and greens and a big hit of sriracha. Either way, it’s basically the best egg sandwich ever.

Chorizo Cornbread {Gluten-Free}Have a great weekend, y’all.Chorizo Cornbread {Gluten-Free}

Chorizo Cornbread
inspired by and heavily adapted from Food52
makes one 9-inch pan

1 tablespoon neutral-flavored oil (I like canola)
8 ounces raw chorizo,* removed from casings (use certified gluten-free chorizo for gluten-free cornbread)
1/2 large white onion, diced small
2 cloves garlic, minced
1 cup milk (not skim or non-fat), room temperature
1/2 cup full-fat sour cream, room temperature
2 large eggs, room temperature
2 1/4 cups yellow cornmeal
2 tablespoons granulated sugar (optional)
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
4 tablespoons unsalted butter, melted

Preheat oven to 400F. Grease a 9-inch square pan. Line with parchment and grease again. Set aside.

Heat a heavy-bottomed skillet over medium-high heat. Add oil and swirl to coat the pan. Brown chorizo, breaking it up into small pieces as it cooks. Once brown, use a spatula to transfer meat to a paper towel-lined plate to drain. Turn heat down to medium. Add onion and cook in the chorizo fat until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.

Combine milk, sour cream, and eggs in a measuring cup. Set aside.

In a large mixing bowl, whisk together cornmeal, sugar, baking powder, and salt. Add chorizo, onion, and garlic, and toss to coat. Pour in milk mixture and fold together. Fold in butter. Transfer mixture to prepared pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 15 minutes before removing from the pan. Slice and serve warm, with a runny egg, if desired.

Leftover cornbread will keep in an airtight container in the refrigerator for a few days.

Note:

I find raw chorizo at Brooklyn Fare in Downtown Brooklyn. If you cannot find or don’t wish to use the raw stuff, I recommend dicing 8 ounces of fully-cooked, dried chorizo and letting it brown a bit in oil before proceeding as written. I haven’t tried it, but I think soy chorizo would work, too.

Chorizo Cornbread {Gluten-Free}

Advertisements

Beef & Chorizo Chili

Beef & Chorizo ChiliAs I’ve mentioned many times, I do not care for football. Bores me to tears. Please don’t make me watch it.

All that said, yes, I do want to come to your Super Bowl party. I have no idea who’s playing whom (nor do I care), but I am very much interested in what snacks you’ll be serving. Oh yes, I love game day food. Chips, guacamole, salsa, buffalo chicken, weirdly delicious Double Chocolate Fritos Cookies–whatever you’ve got on the buffet table, I. am. interested.

Beef & Chorizo ChiliChili is arguably the ultimate game day food. Spicy, meaty, and good with just about anything (especially this Southern-Style Cornbread), it’s a total crowd pleaser. Chili can be made a million different ways, but this version, made with beef and chorizo, is my favorite. It came to be on a fridge-cleaning night three years ago, and its combination of unusual ingredients really make it something special. In this chili, you’ll find:

  • Mushrooms. Here they provide a little nutrition and also infuse the chili with their meaty umami flavor, just like they do in my Bolognese. Have mushroom haters in your family? Don’t fret–they’re diced small here and browned to the point that they blend in with everything else.
  • Cocoa Powder. It’s used as part of the spice blend in this chili, along with the usual cumin, chili powder, oregano, and cayenne. This small dose of cocoa will not make your finished product taste like chocolate–it’s just there for a little depth.
  • Soy Sauce. Like the mushrooms, the soy sauce is here for its umami flavor. It’s also here to even out the flavor, and precludes the need for any extra seasoning.

Beef & Chorizo ChiliThose ingredients might sound strange, but when they come together with the beef, chorizo, and aromatics, they make some seriously amazing chili. One thing you won’t find in this recipe? Beans. They’re not traditionally a part of chili (in my native Texas, at least). I won’t tell anybody if you add a can or two of drained, rinsed pinto beans though. I am all for anything that keeps me from having to make a side dish.

Beef & Chorizo ChiliLooking for more game day food? Check out my Guacamole, Restaurant-Style Salsa, Artichoke Dip, Buffalo Chicken Biscuits, and Ultimate Chocolate-Peanut Butter Brownies!

Beef & Chorizo Chili
serves 4-6

1 Tbsp olive oil
1 pound ground beef
1/2 pound fresh raw chorizo, removed from casings
10 ounces cremini mushrooms, diced small
1 large white onion, diced small
1 red bell pepper, diced small
2 large cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp chili powder
1 1/2 tsp dried oregano
1 tsp natural unsweetened cocoa powder
1/8 tsp ground cayenne pepper
1 6-ounce can tomato paste
4 cups low-sodium beef broth
2 chipotles in adobo, minced + 1 Tbsp of the sauce
1 Tbsp soy sauce
2 cups + 2 Tbsp water, divided
1 Tbsp corn meal
grated cheddar cheese, for serving

Heat olive oil over medium-high heat. Brown beef and chorizo, breaking them up as necessary, until very brown (about 20 minutes). Remove the meat to a paper towel-lined plate, reserving two tablespoons of fat in the pan.

Add mushrooms to the pan and brown, stirring frequently, for about 15 minutes. Do not burn. Remove to a plate.

Add onion and red bell pepper to the pot and brown for about 20 minutes, stirring frequently. Add garlic and cook about 1 minute or until fragrant.

Reduce heat to medium. Return meat and mushrooms to the pot. Stir in cumin, chili powder, oregano, cocoa powder, and cayenne. Add tomato paste and stir to coat. Allow everything to cook, stirring frequently, for about 5 minutes. Add beef broth. Bring the pot to a boil before reducing the heat. Allow chili to simmer until the liquid is reduced by half. Stir occasionally.

Add chipotle adobo sauce, soy sauce, and 2 cups of water. Allow chili to continue simmering until liquid has reduced by half, stirring occasionally.

In a small bowl, whisk together cornmeal and 2 tablespoons of water. Once chili has reduced, stir in cornmeal mixture and cook for an additional five minutes, until thickened slightly. Remove pot from heat.

Serve chili in shallow bowls. Top with grated cheddar cheese, if desired. Leftover chili will keep in an airtight container in the refrigerator for up to four days.

Beef & Chorizo Chili

Chorizo Refried Beans & Tex-Mex Rice

Chorizo Refried Beans & Tex-Mex RiceNew York City is an amazing place to live. Beyond the incredible architecture, the millions of bright and driven people, and the general “OMG I live here” of it all, there’s the fact that you can get a bagel with cream cheese a literally any hour. I know you’re jealous.

As I’ve lamented many times though, New York is lacking in one area: there is not one true Tex-Mex restaurant that is worth a damn. Not one. Sure, you can get decent tacos all over the city and I am particularly fond of the mushroom enchiladas at Alma, but those alone simply won’t cut it. And don’t even get me started on the salsa situation.

Chorizo Refried Beans & Tex-Mex RiceI’ve already put a few salsa recipes on here, along with guacamole, Enchiladas Suizas, and this week’s Caramelized Mushroom Tostada recipe, but my recipe index has been lacking in terms of Tex-Mex sides…until today.

Chorizo Refried Beans & Tex-Mex RiceThese Chorizo Refried Beans & Tex-Mex Rice are staples of mine. They’re spectacular by themselves or with a side salad, but they really sing when they’re next to an enchilada or two. The recipes are delightfully easy and come together in about 40 minutes total. I know that making sides can be less than appealing after you’ve already put together a main course, but when they taste this much like home, they’re worth the effort.Chorizo Refried Beans & Tex-Mex Rice

Chorizo Refried Beans
makes 4-6 servings

1 tablespoon olive oil
8 ounces raw chorizo, removed from casings
1 large white onion, diced small
2 large cloves garlic, minced
2 15 ounce cans pinto beans, drained and rinsed
1/2 teaspoon ground cumin
1 1/3 cup chicken stock
Kosher or sea salt to taste, optional
1-2 ounces Monterey Jack cheese, shredded

Warm olive oil in a skillet over medium-high heat. Brown chorizo, breaking it up with a spatula or wooden spoon. Remove meat to a paper towel-lined plate, reserving fat. Set aside.

Reduce heat to medium. Sauté onion until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in beans and cumin. Add chicken stock and return heat to medium-high heat. Let stock simmer 5-7 minutes, until slightly reduced. Remove pan from heat. Use a potato masher or two forks to mash ingredients together. Fold in browned chorizo.

Remove beans to a serving dish and top with shredded cheese. Serve immediately. Leftovers will keep in an airtight container in the refrigerator for a few days.

Tex-Mex Rice
recipe from Homesick Texan
makes 4-6 servings

1 cup long-grain white rice
2 cups chicken stock
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small white onion, diced small
2 large cloves garlic, minced
1/4 cup tomato paste
1 tablespoon ground cumin
1/4 teaspoon Kosher or sea salt
1/2 cup chopped cilantro
juice of 1/2 lime

Place rice, chicken stock, and butter in a small pot (one that has a lid). Bring uncovered pot to a boil. Cover and reduce heat to low. Let cook 15-20 minutes. Remove pot from heat. Let sit 10 minutes before fluffing with a fork.

In a large skillet, warm olive oil over medium-high heat. Sauté onion until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and salt. Remove pan from heat. Stir in cooked rice until everything is evenly coated. Fold in chopped cilantro and lime juice.

Serve rice immediately. Leftover rice will keep in an airtight container in the refrigerator for a few days.