PAN ROASTED CHORIZO WITH ONIONS AND GARLIC
Make and share this Pan Roasted Chorizo With Onions and Garlic recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 400 degrees. Place in a cast iron skilled the chorizo, sliced onions and garlic. Brush with olive oil. Roast until the sausages are cooked through and browned, about 12-15 minutes, turning once.
Nutrition Facts : Calories 1110, Fat 91.9, SaturatedFat 34.5, Cholesterol 211.2, Sodium 2965.4, Carbohydrate 8.8, Fiber 0.6, Sugar 1.6, Protein 58.3
DRUNKEN GARLIC PINTOS WITH PAN-ROASTED POBLANOS
These are my very own borrachos, "drunken beans" cooked with a little beer, onions, garlic, and my favorite - cumin! These are also delicious mashed with a little Oaxacan or Chihuahua white cheese crumbled on top, or with soft warm corn tortillas. The heat can be adjusted with more (or less) poblanos or hot sauce, and prep time includes soaking the beans (using my quick soak method).
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 4h30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
- Drain; soak in fresh water for one hour.
- Drain again and now they're ready to use!
- Saute poblano pepper in a small amount of olive oil until slightly browned.
- Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
- Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
- Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
- *Don't salt beans while they're cooking, only after they are tender.
Nutrition Facts : Calories 170.6, Fat 0.9, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 29.4, Fiber 8.7, Sugar 1.2, Protein 8.8
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CHORIZO WITH PEPPERS AND ONIONS - SHAWN ON FOOD
From shawnonfood.com
Cuisine AmericanCategory Main CourseServings 1Total Time 20 mins
- First you cook the chorizo on medium high heat for about 2-3 minutes until it starts to release some fat. Make sure the pan is big enough to allow adding the peppers and onions and be able to stir them easily enough. If possible don't break it up into pieces smaller than 1/4" to 1/2". I think the mouthfeel is better if you don't break it into really small pieces like you were making tacos. This seams easier with the chorizo you get in a casing versus the chorizo that isn't. If your chorizo is in a casing remove it first by cutting down the side and pulling the casing off.
- Next add 2 cups of peppers and onions and stir occasionally until the chorizo is cooked and the onions are soft and translucent.
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