Search results
Results from the WOW.Com Content Network
If you are using a hard Spanish chorizo, remove the casing, slice it, and then add it to a food processor with honey and a tablespoon or two of water. That’s it. That’s the whole process.
To serve, divide the chorizo and thyme among 4 plates, top each with an egg, and garnish with the reserved garlic. Sprinkle with sea salt and drizzle the reserved cooking oil over each plate.
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.
For premium support please call: 800-290-4726 more ways to reach us
5. Add the cheese, cilantro and tortilla strips. Continue to cook until the cheese has melted and the eggs are done, about 3 minutes. 6. Top with the tomatoes, avocado and cotija, if using, and serve.
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 ...
Grilled chicken . Seared pork chops . Baked salmon... Home & Garden. Lighter Side
eggs, potatoes, wrapped in a tortilla. Ingredients generally used: bacon, sausage, meat, onions, cheese, etc. Variations: In the state of New Mexico, instead of other peppers or chorizo, it has red and/or green New Mexico chile.