Spicy Chorizo Pockets Recipes
CHEESE AND GUAVA POCKETS
Steps:
- Working with 1 empanada wrapper at a time, cut the dough down the center to make 20 half circles.
- Onto 1 half of each half circle, leaving a narrow boarder around the rim to pinch, add 1/2-ounce each guava paste and queso blanco.
- Using a finger dipped in water, trace the edges of the half circles to moisten the dough. Fold uncovered half of the dough over the filling, making sure to press out all the air as you work. The final product should resemble a triangle with 1curved side. Using the tines of a fork, dipped in flour, if needed, crimp the sides to seal. Repeat with remaining 19 pastries.
- Heat 1-inch of oil in a heavy-bottom skillet to 360 degrees F.
- Fry the pastries, in batches, until golden, about 2 minutes. Flip and fry 2 minutes more. Remove to a paper towel lined plate to drain, then transfer to a serving platter. Dust with powdered sugar and drizzle with honey to serve.
SPICY CHORIZO
Modified from the Primal Cravings Cookbook, this is the best and quickest paleo chorizo recipe around!
Provided by Jessica Scully
Categories Pork
Time 15m
Number Of Ingredients 10
Steps:
- Put the ground pork in a bowl and add all other ingredients.
- Using a fork or wearing a kitchen glove (my preferred method!) mix the seasonings into the pork until fully combined.
- Heat a skillet over medium-high heat and add the chorizo to the pan.
- Cook until pork is done and chorizo is a dark brown.
Nutrition Facts : Calories 240 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 913 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPICY CHORIZO POCKETS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.
- Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
- Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
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- Bring a large pot of water to a rolling boil. Season with a generous amount of salt It should be almost as salty as the sea. Add chicken to a large bowl. Drizzle with a teaspoon of olive oil. Sprinkle with 3/4 teaspoon salt, paprika, garlic powder, onion powder, oregano, and black pepper. Use hands to coat the chicken. Set aside.
- Heat a large cast iron skillet (we use a 12") or a similar sized skillet with high sides to a medium-high heat. Add the chorizo. Spread it out in the bottom of the pan and let it brown. Try not to move it too much so the surface can brown. After the chorizo has cooked for a bit, use a wooden spoon to break up the meat. Continue to brown until the chorizo is cooked through, it should take about 8-10 minutes.
- When the chorizo has been fully cooked, use a slotted spoon to transfer the chorizo to a colander so the fat can drain. If there is any more than a tablespoon of fat left in the skillet, remove it. Add the marinated chicken to the skillet. Let the chicken brown and then flip over. Continue to brown until cooked through. Remove from the pan and transfer to the same plate as the chorizo.
- Turn the heat down to medium and add two teaspoons of olive oil to the pan. When the oil is hot, add the onion. Saute the onion until it starts to soften, about 3-4 minutes. Add the garlic and cook another 1-2 minutes. Be sure the garlic doesn't burn.
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- In a large bowl place the lentils with 4 cups of boiling water and salt, let them soak for 30 minutes. Drain well and set aside.
- Chop the onions and mince the garlic. Grab a large pot or a dutch oven and heat the olive oil, then add Chorizo and cook for about 6 to 8 minutes, until it gets brown on both sides. Remove the Spanish Chorizo and set aside.
- Lower the heat and in the same pot add garlic, the chopped vegetables, parsley, and season with salt. Cover the pot and cook the vegetables for 25 minutes stirring occasionally so they don’t burn.
- After that add drained lentils and sherry vinegar, turn the heat up to medium-high heat. Cook stirring frequently for 5 minutes until the vinegar evaporates. Add the 7 cups of water, chorizo, and bay leaves. Bring to simmer and lower the heat. Cook for 30 more minutes until the lentils get tender.
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