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Add chorizo and cook, breaking up with a wooden spoon, until browned, 3 to 5 minutes. Stir in garlic, tomato paste, chili powder, and cumin and cook, stirring, until fragrant, about 1 minute more.
1. Chocolate Fondue. Think of that fondue fountain at the buffet as Willy Wonka's sacred chocolate waterfall and river. The chocolate must go untouched by human hands, or it will be ruined.
Chorizo verde (green chorizo) is an emblematic food item of the Valle de Toluca, and is claimed to have originated in the town of Texcalyacac. Chorizo from Oaxaca Chorizo served in San Cristóbal de las Casas. The area around Toluca specializes in "green" chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic.
Pork-based foods, such as chosco , callos a l'asturiana and bollu preñáu (chorizo-stuffed bread rolls), are popular. Common meat dishes include carne gobernada (roasted veal), cachopo (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and caldereta . Fish and seafood play an important role in Asturian cuisine.
It can be considered a special type of chorizo. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt and paprika, which gives it a bright-red colour.
Simmer over low heat for about 25 to 35 minutes, until the potatoes are tender and the liquid is very much reduced, turning the potatoes if necessary so that they are well cooked all the way through. You should be left with a sizzling sauce that coats the potatoes and chorizos. If there is too much liquid, increase the heat and let it bubble away.
1. Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand ...