Guisadodechorizoypapas Recipes

GUISADO DE CHORIZO Y PAPAS

Steps:

• Briefly sauté the onions and mushrooms in olive oil.
• Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn.
• Add the paprika, chicken broth, black pepper, and bay leaves.
• Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes.
• Add more chicken stock if necessary.
• About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked.
• When you are done, stir in the basil.
• Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew.
• It will thicken up after just a couple minutes over the heat.
• Season with additional salt and pepper to taste.

CHORIZO TACOS

Steps:

• Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
• Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

POLLO GUISADO

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

CHICKPEA AND CHORIZO TOSTADAS

Steps:

• Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving.
• Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.
• Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8-10 minutes. Remove from heat.
• Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.

GARBANZOS GUISADO

Steps:

• In a medium saucepan, gently brown ham steak.
• Add sofrito, Sazon, and boullion cube, stir.
• Add undrained garbanzo beans plus one can water. Bring mixture to a gentle boil.
• Add butternut squash and simmer, uncovered, until squash is tender. As the squash cooks the sauce will thicken some.
• Serve over hot white rice with slices of avocado.