Chorizo Wrapped In Bread And Leaves Recipes

CHORIZO WRAPS WITH VEGGIES (30-MINUTE MEAL)

Steps:

• Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
• You can chop the veggies while the chorizo is cooking.
• Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
• Reheat the oil and add smoked paprika (if using it) and stir well.
• Add chopped onions and bell peppers and saute for 5 minutes, until softened.
• Add chopped corn kernels and saute for 2 minutes.
• Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
• Add cooked chorizos and let everything heat through for another 2 minutes.
• While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
• Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
• Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.

CHORIZO BREAD

Steps:

• Pre heat oven to 375 degrees.
• In a medium heavy skillet cook chorizo until done and slightly crisp.
• Drain thoroughly.
• In a large bowl stir together flour, cheese, onion, sugar, baking powder, cumin and baking soda.
• In another large bowl beat cream cheese until smooth.
• Stin in milk.
• Add eggs one at a time beating well after each addition.
• Stir in melted butter and chorizo.
• Slowly add the flour mixture until just moist.
• Spoon into a greased cast iron skillet.
• Bake for about 50 minutes.
• Tap the top of bread, and if it sounds hollow it's done.
• Top with cheese and bake for another 5-7 minutes.
• Remove and cool for 10 minutes.
• Turn out onto a rack and cool at least another 15 minutes before slicing.

CHORIZO PULL APART BREAD RECIPE BY TASTY

Steps:

• In a medium saucepan over medium-high heat, sauté the chorizo until cooked through for about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate and add the butter to the pan.
• When the butter is melted, turn off the heat and whisk in the paprika.
• In a medium bowl, combine the cheese, garlic, chives, and cilantro. Season with salt and pepper to taste.
• Roll the pizza dough pieces into balls.
• Dip each ball in the chorizo butter and toss in the cheese mixture to coat.
• Lightly grease a 9-inch (23 cm) cast iron skillet and add the balls and chorizo to the pan. Cover with plastic wrap or a kitchen towel and set aside to rise in a warm, draft-free space for 30 to 40 minutes.
• Preheat oven to 375°F (190˚C).
• Bake the bread until golden and bubbling for 30 to 35 minutes.
• Enjoy!

CHORIZO WRAPPED IN BREAD AND LEAVES

Steps:

• Divide the bread dough into eight balls and roll each into a circle large enough to enclose the chorizo.
• Place the chorizo in the center and close the dough around it, pinching well to seal. Wrap in the leaf, covering the dough completely, and tie lengthwise and crosswise with string, like a package (this may be prepared ahead and refrigerated).
• Bake at 400 degrees for 20 minutes. To serve, remove the string.