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Meet chorizo, a type of pork sausage that hails from the Iberian Peninsula. Parts of the pig that are commonly used to make chorizo include the shoulder, jowl, loin and belly, as well as pork fat.
A platter of discada. Discada is a mixed meat dish popular in the northern Mexican cuisine. The dish includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name. The basic meats for a traditional discada include beef (usually a flank cut), bacon, ham, sausage, and Mexican chorizo. [1]
The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding , avocado and lemon. [1] It is served in a platter or a tray. [2]
As for cojonuda above but made with chorizo or ham often with garlic topped with a fried quail egg [3] Chorizo al vino: Chorizo sausage slowly cooked in wine Chorizo a la sidra: Chorizo sausage slowly cooked in cider [4] Croquetas: A common sight in bar counters and homes across Spain, served as a tapa, [5] a light lunch, or a dinner along with ...
3 1 / 2 oz 1 package (about 3 1/2 ounces) chorizo sausage, cut up; 1 medium onion, chopped (about 1/2 cup) 2 clove garlic, minced; 3 / 4 cup uncooked regular long-grain white rice; 1 3 / 4 cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) 1 / 2 cup Pace® Picante Sauce; 1 / 2 cup frozen pea; chopped fresh cilantro ...
Add the garlic and chorizo and cook, crumbling the chorizo, until it’s no longer pink, about 4 minutes. 4. In a medium bowl, combine the eggs, chili powder, salt and pepper.
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Sauté the onion in the oil over low heat in a wide skillet, stirring often, for about 20 minutes, until it is really brown, almost caramelized. Add the chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over.