Chorizo (or chorizo) is a piquant pork sausage variety, very popular in Spain, Portugal and Latin American countries. In the western hemisphere, chorizo is very popular not only in Latin American countries, but in the eastern hemisphere the popularity of chorizo grows. In the composition of this dish is a dry pepper powder, which gives the sausage a distinctive recognizable spicy taste and a reddish color on the cut. In the culinary traditions of Latin American countries, instead of paprika, chili peppers (different varieties) or a mixture of paprika with chili are often used. For cooking sharp chorizo, garlic is also used. Currently, for the preparation of chorizo filling, not only pig meat is used, but also beef, horse meat, oslatin, mule meat.
Sausages chorizo is easy to find in the store, they can be an ingredient of delicious dishes of national cuisines.
Salad with chorizo
Ingredients:
- 2 sausages chorizo;
- 3 tomatoes;
- a bunch of parsley, a few leaves of green basil;
- 2 cloves garlic;
- 50 g of goat cheese;
- a bunch of green onions;
- a little olive oil;
- black pepper;
- sea salt;
- 1 tbsp. l. white wine vinegar.
Preparation:
Chorizo cut into circles, fry in olive oil until dark. Add large chopped garlic cloves, fry for a few more minutes. Cut the tomatoes into slices, add finely chopped onions, parsley, basil, garlic sausages. Fill with wine vinegar. Top with a large chopped cheese (you can serve it separately, have a snack with a salad).
Chorizo with beans
So, chorizo with beans is a dish for a party in the Latin American style (you can use canned corn instead of beans - it will also be delicious).
Ingredients:
- 3-4 smoked sausages chorizo;
- a couple of tablespoons of vegetable oil;
- bulb (better red);
- Bell pepper;
- hot chili pepper;
- several cloves of garlic;
- a bundle of cilantro;
- 3-4 ripe tomatoes (can be used canned in pulp);
- some balsamic vinegar;
- 300-500 g of cooked beans, better color (can be used canned);
- tomato hot sauce;
- half a glass of chicken or other meat broth.
Preparation:
Cut the sausage into slices approximately 2.5 cm thick. We'll peel the onions and slice them arbitrarily, peel and chop the garlic. If tomatoes are fresh - blanch, peel and cut into cubes (canned can be used without blanching). We cut the peppers with short straws, chop the pepper as much as possible (remove the seeds). Chop the cilantro with a knife. We will heat the oil (or a little pork fat) in a deep frying pan. Fry the chorizo slices on a hot frying pan on both sides to an appetizing golden hue, stirring with a spatula. We put fried slices of sausage on a serving dish.
In the fat in which roasted slices of sausage, add onions and peppers in a frying pan. Quickly fry (do not pass, but fry), stirring with a shovel. Add a little vinegar and bring to a thickening for 5-8 minutes. Drain the water (or fill) with